Mini Beef Patties (Wanja Jeon)

• 30 min
• 8 SERVINGS
• 320 Cal
• 19 g Protein

Ingredients:

• 1 pound Ground Beef (90% lean or leaner)
• 1 package (8 ounces) button mushrooms, chopped
• 1 package (.32 ounces) toasted seaweed, crushed
• 1/2 cup cornstarch, divided
• 2 tablespoons minced fresh ginger
• 1 tablespoon minced garlic
• 1 tablespoon Korean red chili sauce (Gochujang)
• 1 tablespoon hoisin sauce
• 1-1/2 teaspoons ground black pepper
• 6 eggs, divided
• 1/2 cup thinly sliced green onions
• 1 teaspoon low sodium soy sauce
• 1/2 cup canola oil

• 1/4 cup mayonnaise
• 2 tablespoons hot chili sauce (Sriracha)
• 1 tablespoon rice vinegar
• 1/2 cup Korean barbecue sauce
• Toasted sesame seeds, green onion and red pepper flakes, optional

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Cooking:

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. 
2. Place patties on baking sheet; gently coat with remaining 1/4 cup cornstarch.
3. Whisk together remaining 5 eggs, green onion and soy sauce until blended.
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. 
5. For hot chili mayonnaise, stir together mayonnaise, hot chili sauce and rice vinegar; set aside.
6. Place patties on serving tray. Serve drizzled with spicy mayonnaise and Korean barbecue sauce. Sprinkle with sesame seeds, if desired.