Jean bs korean hamburgs
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 300-gram cake of tofu;, (excess liquid drained) mashed* | |
| ½ | pounds | Ground chicken or lean ground beef |
| 2 | Cloves garlic; pressed | |
| 4 | Scallions; minced | |
| 1 | teaspoon | Toasted ground sesame seeds |
| 2 | teaspoons | Dark Oriental sesame oil |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | teaspoon | Soy sauce; (I always use Japanese soy sauce) |
| 2 | dashes | Cayenne; (up to 4) |
Directions
This is pretty much Korean in origin. If you wanted to be really authentic, you might dredge the burgers in flour, dip them in beaten egg, and fry them in sesame oil (or, less authentically, oil flavored with a little sesame oil).
Mash all the ingredients together (preferably squishing it with your hands) til it is homogeneous. Spoon into a nonstick pans, forming burger shapes.
(The mixture is pretty soft.) You may want to have a little oil in the pan, especially if you are using chicken. Cook about 5 minutes over medium-high heat. Turn over carefully and cook til all juices have evaporated.
*I think this is the amount of tofu in one of those aseptic boxes. You can use a little more or a little less; you don’t have to be terribly precise.
I wouldn’t recommend using the really firm tofu for this. Posted by Jean B.
to TNT.
Posted to TNT Recipes Digest by JB <jbxyz@...> on Mar 11, 1998