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4.86
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7
votes
Spicy Pork Korean Burger with Gochujang Mayo and Korean Spinach
Change up your burger game by creating a spicy pork Korean burger topped with gochujang mayo and a traditional sesame spinach salad.
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course
Cuisine:
Korean
Servings:
3
Author:
Christie Vanover
Ingredients
Spicy Korean Pork Burger Patty
1
lb.
ground pork
3
tbsp
ponzu sauce
2
tbsp
rice wine vinegar
2
green onions
chopped
2
cloves
garlic
minced
1
tbsp
gochujang
2
tsps
sesame oil
1/4
tsp
white pepper
Gochujang Mayo
1/3
cup
mayonnaise
1
tsp
gochujang
Korean Spinach (Sigeumchi namul)
5
oz
bag baby spinach
2
cloves
garlic
minced
2
tsps
sesame oil
2
tsps
soy sauce
1
tsp
toasted sesame seeds
3
hamburger buns
Instructions
Spicy Korean Pork Burger Patty
Combine the pork, ponzu, vinegar, green onions, garlic, gochujang, sesame oil and white pepper. Shape into three patties.
Grill the burger on high for 7 minutes per side, until the internal temperature reaches 165F degrees.
Gochujang Mayo
Combine the mayo and gochujang. Refrigerate until ready to use.
Korean Spinach (Sigeumchi namul)
Bring a large pot of salted water to a boil. Add the spinach for 30-60 seconds.
Remove the spinach with a spider ladle, and run under cold water.
In a medium bowl, whisk together the garlic, sesame oil, soy sauce and sesame seeds.
Squeeze the water out of the spinach with a paper towel. Slice, and place it in the bowl. Toss to combine.
Assembly
Toast the buns. Spread both sides with gochujang mayo. Add a patty. Top with spinach salad.
Notes
You can substitute soy sauce for the ponzu sauce and black pepper for the white pepper.
Nutrition
Calories:
771
kcal
|
Carbohydrates:
28
g
|
Protein:
32
g
|
Fat:
58
g
|
Saturated Fat:
16
g
|
Cholesterol:
119
mg
|
Sodium:
838
mg
|
Potassium:
795
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
4510
IU
|
Vitamin C:
18.6
mg
|
Calcium:
162
mg
|
Iron:
4.3
mg