Crazy Korean Burgers

It may sound silly to Koreanize burgers and add pancetta, but I did it. It made sense since pancetta is pig belly and a Korean favorite. At least for me. Sometimes you must take risks to create something great.  

Saltiness varies in pancetta. Sprinkle extra salt to patties before cooking if pancetta isn't salty. Most burgers go well with chips, but try Lotus Root Chips instead of potatoes.  


3 tiny garlic cloves 1 peeled (1 cm/1⁄2 in) fresh ginger knob 115 g (4 oz) thinly sliced, roughly chopped, cold pancetta 1/2 small white onion, roughly chopped  

Korean chili flakes, 1 tbsp 4 tsp doenjang Korean chili paste, 4 tsp 2 tsp sugar 1/2 tsp freshly ground black pepper  

700 g (11⁄2 lb) Minimum beef chuck 2 tablespoons cold soda water 1-tsp toasted sesame seeds 1-tbsp vegetable oil Sea salt (optional)  

TO SERVE 4 big sesame-seed-topped brioche buns, split 2 tbsp softened butter Green or red lettuce leaves  

Sliced cucumber kimchi Korean ketchup 2-ounce 60 milliliter Doenjang mayo  

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