Korean Dynasty Beef Burger with Dumpling sauce and Gam-Ja salad and Mache Blend

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.



1/2 teaspoon pure sesame oil
2 medium peeled potatoes (Julienne strips)
11/2 teaspoons sea salt
1/2 teaspoon corn syrup
2 teaspoons rice vinegar
2 tablespoons Korean soy sauce
4 tablespoons green onions


1 pound fresh ground chuck
1 pound fresh ground sirloin
2 tablespoons beef broth
1 teaspoon canned mushroom soup
1 clove minced fresh garlic
1/4 cup dumpling sauce (Korean)
3/4 cup Kame brown rice crisps (crumbled)
3 tablespoons fresh mint
3 tablespoons fresh chopped leeks
1/2 cup WASABIYAKI sauce, applied after patties have been grilled
6 teaspoons melted butter
2 cups mache blend
6 kaiser rolls split



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat
a gas grill to medium-high

Make Gam-Ja salad

Place a 10-inch non-stick, fire-proof skillet on grill rack, combine
sesame oil, Julienne potato strips, sea salt and fry for 2 minutes
add corn syrup, rice vinegar, let cook for 3 more minutes, set aside,
blend in the soy sauce and green onions

To make the patties combine the ground chuck, sirloin, beef broth,
mushroom soup, garlic, dumlping sauce, rice crisps, mint and leeks
in a large bowl, handling as little as possible, shape into 6 patties to
fit the kaiser rolls. Loosely cover with a plastic wrap and set aside.
when the grill is ready, brush the grill rack with sesame oil. Place
patties on the rack, cover and cook turning once until done to
preference, 5 to 7 minuts on each side for medium, during the
last minute of cooking, Brush Wasabiyaki sauce over patties.
Brush inside of rolls with the melted butter and place on the
outer edges of the grill rack to toast lightly during the last 2 minutes
of grilling.
To assemble the burgers, on each roll bottom, place the mache
blend, grilled patty, followed by equal portions of the Gam-Ja salad,
add the top roll and serve.
Makes 6 burgers