Friday, November 12, 2010

Korean Open-Face Burger

Years ago, Jim's mom Bonnie used to make open-faced hamburgers. She would smear raw hamburger meat thinly on a bun and top with grated Parmesan cheese bake until done and top them with mustard.
After we got married Jim would ask me to make these all the time. They are very good but after our daughter came home from S. Korea and I became familiar with all those wonderful Asian flavors........I kicked ordinary open-face up a notch! I took Bonnie's idea and used ingredients in my bulgogi and made a Korean open-face burger topped with sesame seeds.

Korean Open-Face Burgers

(printable copy)

1 lb lean ground beef
6 tablespoons light soy sauce
2 tablespoons sugar
1 tablespoon sesame seed
1 tablespoon toasted sesame oil
2 1/2 tablespoons green onions, chopped
1 tablespoon garlic, minced
1/2 teaspoon red pepper flakes (optional)
black pepper, to taste
8 hamburger buns, small
sesame seed, to top

Combine first 9 ingredients and set aside.
Place separated and opened buns on a cookie sheet. 
(making 16 open-faced buns).
With a butter knife place the raw hamburger mixture 
very thinly on buns.
Sprinkle sesame seeds on top hamburger mixture.
Bake at 350 for 20 minutes or until hamburger looks 
Broil for a few minutes to crisp and brown. with sriracha

These are so easy and full of flavor, not only that but they are very inexpensive to make and are absolutely fantastic for a fast week night meal.


  1. They look and sound very interesting Mika.

  2. I got a little scared at first when I saw the raw meat sitting on the buns. Like the idea of roasting everything in the oven!


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