Tired of the same old, same old hamburger ? This Korean version has unique flavor combinations with sour pickled veggies and salty-sweet-spicy Miso Mayonnaise. Try this Panning the Globe Cooking Light 2007 recipe link or Korean BBQ Hamburgers with Pickled Radishes and Miso Mayonnaise (PDF)
I love burgers and have them for lunch whenever there aren’t any leftovers to eat. When I’m in a hurry, I grab a grass-fed beef patty from the freezer, quickly sear with some sliced onions and mushrooms. I split a GF Potato HB Bun (from the Healthy Monkey) and dress with Nutiva Organic Extra Virgin Coconut Oil, Chipotle Dressing*, Miso Mayo* and Dalla Terra Mediterranean Antipasto. Pop it in the oven until warm and crispy. Place the patty and sauteed vegetables on the bun, garnish with sliced avocado. My version of a Triple-O burger.
*For quick plating, I pour the homemade condiments in a squeeze bottle.