4 Serves
32 Mins
Divide the ground beef into four equal portions and gently shape them into loose balls, being careful not to overwork the meat.
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KoreanVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
64 µg / 400 µgCalcium
527 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
220 mg / 420 mgPhosphorus
633 mg / 1,250 mgPotassium
766 mg / 4,700 mgSodium
703 mg / 2,300 mgZinc
12 mg / 11 mgCopper
2 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
42 µg / 55 µgFiber
7 g / 28 gSugar
3 g / 50 gSaturated Fat
13 g / 20 gCholesterol
105 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Heat a cast iron skillet over high heat until smoking, then add a small amount of high heat cooking oil.
Place the beef balls into the hot skillet and use a heavy spatula to press them down firmly into thin patties, seasoning generously with salt and black pepper.
Sear the patties until a deep brown crust forms, then flip and cook for another minute before removing from the pan to rest.
Lightly toast the sesame seed burger buns in the remaining beef fat in the pan until golden brown.
7
g68
g14
g
Korean