Gochujang mini burgers

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Ever since I started buying whole pork loin and grinding it into ground pork, I’ve loved having it ready for quick meals, especially with frozen ginger and garlic cubes for an extra burst of flavor without the prep work Garlic Ice Cube / Helpful Hacks | Cooking with Aloha, Texas Style. I began with meatballs but flattening them into burgers makes cooking even easier. Gochujang is a staple in my fridge for its subtle, slow-building heat. It’s the perfect balance of spice, protein, and ease for a weeknight meal. It's also great for breakfast the next morning with a runny egg over rice!  I love the flavorful char and tenderness that come from pan-frying and then finishing in the oven.

Ingredients

  • 1 pound ground pork
  • 1 small onion, finely chopped
  • 1/4 C gochujang Korean Chile paste
  • 1/4 C mirin
  • 2 T shoyu
  • 2 t minced ginger
  • 2 t minced garlic
  • Cooking oil to coat pan

Directions

  1. In a large bowl combine all ingredients (except oil).
  2. Mix with hands until fully combined and section into 15 patties.
  3. In a large fry pan over medium high heat, add oil.
  4. When the oil shimmers, add the patties, cook about 3 minutes per side.
  5. Transfer to baking pan.  I use the same pan to save washing dishes.
  6. Heat oven to 375F and bake about 10 minutes, until they resist light pressure and cooked through.
  7. Serve with rice and a side dish. I like Gobo No Kinpira / Sides / Recipes | Cooking with Aloha, Texas Style for the added texture.