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  2. Mini Beef Patties (Wanja Jeon)

Mini Beef Patties (Wanja Jeon)

Bite-sized Korean beef patties coated in egg batter and served with Korean barbeque sauce and spicy mayonnaise. 

Cook Mode

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
Hot Chili Mayonnaise:
  • 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

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.

Nutrition Information

Safe Handling Tips

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!