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Author Notes: This recipe started out of necessity because we don't own a grill, but I'm sure they would cook on the grill just fine. The ingredients listed are important but not set in stone either, we rarely make the same recipe twice. A little more of this or less of that is totally fine, and adding the pepper, garlic, and onion flakes is more of a personal preference than anything else. The "Kalbi" marinade used for the glaze is a Korean BBQ sauce found in most grocery's international isle.
I do most of the mixing and patty slapping. Jessie gets on my case because I love a giant burger and I get carried away, but she won't make her own because she doesn't like handling raw meat.
It's important to note that while this makes a damn fine burger, I often take the leftovers and roll them into meatballs for the next day. If you add more breadcrumbs you could turn it into a sweet meatloaf as well!
Enjoy and thanks for looking!
Jessie and Chris. —JessieNChris
Serves 4 huge burgers or 8 small ones.
- 1 pound Ground lamb
- 3/4 pound Hot pork sausage
- 2 tablespoons Onion flakes
- 3 tablespoons Minced garlic
- 3 tablespoons Pepper
- 1.5 tablespoons Canned chopped basil
- 2 tablespoons Stone ground dijon mustard
- 1/4 - 1/3 cups Worschestershire sauce
- 2 Eggs
- 1 cup Panko bread crumbs
- 1 cup Korean kalbi marinade sauce
- Mix first nine ingredients in a large bowl and slowly fold in bread crumbs. Chill for 30-45 mins to let the breadcrumbs settle in.
- Remove from fridge, and start making patties. Preheat oven to 350.
- In a skillet, sear both sides of the patties and place on a baking sheet.
- Drizzle Korean kalbi marinade on top of patties. As it heats, it will become a sweet and sticky glaze.
- Bake at 350 for 15-20 mins. Flip at 12 minutes and re-apply the patties with marinade. Throwing them in the broiler for the last 4 minutes will caramelize the marinade and give it a nice sticky shine.
- Serve on toasted hamburger buns. Optional but highly recommended: Bacon, favorite cheese [we use sharp cheddar], and sriracha mayo.