Korean Hamburger Steak. Simple. Delicious. No fuss cooking. Ready in less than 30 minutes. Have you ever tasted a Korean Hamburger Steak topped with an egg? Well today is your lucky day.
This meal is economical, easy to make and most of all lip smacking good. The hardest part is frying the egg, seriously. And maybe slicing the sweet potato. Other than that, I think anyone can make this dish.
I bumped into some New Jersey white sweet potatoes at Wholefoods today. It was reminiscent of a Korean sweet potato and looked just like a potato. I've seen potatoes served hasselback style all over the place and had to give it a try with these.
A hasselback sweet potato is basically a technique where you slice the potato as thin as possible without cutting through.
The best way is to cut a sliver off the bottom of your sweet potato so that it remains stable while you cut thin slices using a very sharp paring knife. The results are perfectly baked sweet potatoes.
Remember to clean your sweet potatoes or potatoes thoroughly. Coat with a bit of butter or olive oil before baking in a preheated oven at 450º for about 30-45 minutes depending on the size of your sweet potato. It really is a nice way to present baked sweet potatoes.
Korean Hamburger Steak
1.4 lbs Ground Beef Sirloin 90/10
1 Medium Onion, Chopped
6 Garlic Cloves Minced
1/4 Cup Bread Crumbs or Ground Oatmeal
4 tbsp Lea & Perrins Worcestershire Sauce
1 tsp Salt
1/2 tsp Black Pepper
1/2 Chopped Kimchi Lightly Sautéed, Optional
Yields about 5 Hamburger Steaks
*As past of my sponsor Foodbuzz's Tastemaker Program, I elected to receive a coupon for a free bottle of Lea & Perrins Worcestershire Sauce to use in this recipe.
Would you like a coupon? Let me know, I have three to giveaway.
1. A) Sauté the chopped onions in about 2 tbsp of olive oil on medium heat for about minute or so then add the minced garlic and sauté until the onions are transparent. Allow to cool. B) Place the ground sirloin in a large bowl along with the sautéed onions & garlic, bread crumbs, kimchi, salt & pepper and the Lea & Perrins Worcestershire Sauce. C) Using your hands combine all the ingredients well and form into patties.
In your cast iron skillet, lightly coated with olive oil, place a couple of hamburger steaks and allow to cook for a couple of minutes or until it browns a bit, flip, place a lid on the skillet and allow to cook. Checking to see that it does not burn. If you wish you can turn the heat up a bit, perhaps to medium/high and allow to brown a bit.
Meanwhile, heat up a frying pan on low heat with 2 teaspoons of olive oil and fry your egg. I actually placed a greased stainless steel biscuit cutter in the center of the frying pan and poured the egg inside the biscuit cutter which was used as a mold to create a round egg that fits on top of the hamburger steak.
Place the egg on top of the hamburger steak plate and sprinkle with sesame seeds. Serve with brown rice, noodles or whatever you like. Oh and don't forget the kimchi. Enjoy!