- 4
- 30 mins
Ingredients
- 1 tablespoon minced fresh ginger
- 1 large garlic clove, minced
- 2 scallions, minced
- 1 pound ground pork
- 3/4 cup finely chopped kimchi
- Kosher salt
- All-purpose flour, for dusting
- 2 large eggs, beaten
- 1 cup panko (Japanese bread crumbs), lightly crushed
- Vegetable oil, for frying
- Two 5-ounce bags baby spinach
- 1/4 cup plus 2 tablespoons mayonnaise
- 1/2 teaspoon toasted sesame oil
- 1 tablespoon soy sauce
- Toasted sesame seeds, for garnish
Preparation
Step 1
In a bowl, combine the ginger, garlic, scallions, pork and kimchi with 1 teaspoon of salt. Form the mixture into eight 3-inch patties, 1/2 inch thick. Dust the patties with flour.
Put the eggs and panko in 2 shallow bowls. Dip the patties in the egg and then in the panko, pressing to help the crumbs adhere.
In a large skillet, heat 1/4 inch of vegetable oil. Add the patties and fry over moderate heat, turning, until golden and cooked through, 5 to 6 minutes. Drain on paper towels.
Pour off all but 1 tablespoon of the oil in the skillet. Add the spinach in batches, season with salt and cook over high heat until wilted, about 1 minute.
In a bowl, mix the mayonnaise, sesame oil and soy sauce. Mound the spinach on plates and top with the burgers. Drizzle with the sauce, sprinkle with sesame seeds and serve.