You can make this recipe into burgers or meatballs. I made these burgers with some vege’s I had in the fridge, but you can substitute anything you have. I like buying serrano peppers and key limes because they are “single serving” and they keep better than cutting a large pepper or lime and trying to store it. They’re really good for a recipe that calls for small amounts.
Spicy Korean Burgers and Meatballs
- 1/2 lb Ground pork
- 1/2 lb Ground beef
- 4 tsp Korean Spice blend see below
- 1/4 c minced onion
- 1/4 c minced parsley
- 1-2 Serrano peppers seeded and minced, leave out if you don't like it spicy
- 2 tsp soy sauce
- 1/2 c ketchup
- 2 tsp Gochugang
- juice of one key lime, or half regular lime
Make 1 inch meatballs for use in Fusion Pho Soup. Bake on parchment lined baking sheet 15 minutes at 350F. Makes enough for 4 generous servings. If you want to put them in soup, just drop the formed meatballs directly into the simmering broth about 10 minutes before it is done. You may want to skim off some fat from the top of the soup before serving depending on how much fat is in the ground meats.