1
Using a sharpened kitchen knife, finely chop the sirloin, capers, and cucumber Jang-Ah-Ji.
2
In a bowl, mix the chopped beef with GanJang let marinate at room temperature for 30 minutes.
3
Add capers, cucumber, pork lard cubes, egg yolk, and salt to the mixture and mix well.
4
Form the beef into patties and set aside.
For the cucucmber Jang-Ah-Ji (cucumber in vinegar)
Ingredients
3 ea Cucumbers
250 ml Water
250 ml Jang with Vinegar
Directions
1
In a saucepan bring the water and Jang with Vinegar to a boil. Once the mixture starts boiling, remove from heat and pour the liquid into the jar containing the peeled and finely sliced cucumbers.
2
Cover the cucumbers with the mixture and close the jar. Allow to rest for at least 24 hours before using
For the Soy Sauce(GanJang) butter
Ingredients
100 g Unsalted butter
5 g Gluten free Soy Sauce
Directions
1
Use an electric egg-beater to whip the room-temperature butter until its volume has tripled.
2
Add Soy Sauce(GanJang) while beating until the sauce is fully incorporated into the butter.
3
Keep at room-temperature.
For the sautéed parsnip
Ingredients
1 Parsnip
Extra-virgin olive oil
Salt
Directions
1
Peel the parsnip and cut in half.
2
Sauté with a bit of olive oil until tender and slightly golden. Salt to taste.
Presentaion
Ingredients
Directions
1
In a frying pan or a griddle, lightly coated with olive oil, cook the hamburger for 3-4 minutes on each side until the meat is cooked to taste.
2
On a presentation plate, serve the hamburger topped with the Soy Sauce(GanJang) butter and sautéed parsnip.
