Mini Beef Patties (Wanja Jeon)
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7 HRS 5 MINS
Time to Cook
8
Servings
18
Ingredients
Ingredients
Hot Chili Mayonnaise:
Preparation
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Step 1
In a large mixing bowl, combine ground beef, mushrooms, seaweed, 1/4 cup cornstarch, ginger, garlic, red chili sauce, hoisin sauce, pepper and 1 egg; mix lightly but thoroughly. Lightly shape beef mixture into twenty-four 1/4-inch thick patties.
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Step 2
Place patties on baking sheet; gently coat with remaining 1/4 cup cornstarch.
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Step 3
Whisk together remaining 5 eggs, green onion and soy sauce until blended.
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Step 4
Heat oil in nonstick skillet over medium low heat. In batches, coat patties into egg mixture and place in hot oil. Cook patties 2 to 3 minutes per side, turning once, or until thermometer inserted horizontally in center registers 160°F, turning occasionally. Repeat with remaining patties.
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Step 5
For hot chili mayonnaise, stir together mayonnaise, hot chili sauce and rice vinegar; set aside.
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Step 6
Place patties on serving tray. Serve drizzled with spicy mayonnaise and Korean barbecue sauce. Sprinkle with sesame seeds, if desired.
Nutrition Information
Nutrition information per serving, 3 patties: 316 Calories; 171 Calories from fat; 19g Total Fat (4.1 g Saturated Fat; 0.2 g Trans Fat; 5 g Polyunsaturated Fat; 7 g Monounsaturated Fat;) 177.3 mg Cholesterol; 703 mg Sodium; 18.5 g Total Carbohydrate; 1.6 g Dietary Fiber; 7.5 g Total Sugars; 19 g Protein; 5 g Added Sugars; 48 mg Calcium; 2.3 mg Iron; 429.3 mg Potassium; 0.8 mcg Vitamin D; 0.4 mg Riboflavin; 6 mg NE Niacin; 0.3 mg Vitamin B6; 1.5 mcg Vitamin B12; 205.3 mg Phosphorus; 3.4 mg Zinc; 23.2 mcg Selenium; 154.3 mg Choline.
Nutrition Tip
This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron, Vitamin B6, and Phosphorus.
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