Steamed Burgers with Kimchee
1 lb ground meat (you can use ground lamb, chicken, turkey, duck, water buffalo, bison or venison)
1 tbsp dijon mustard
1/4 cup dried parsley flakes
5-8 white button mushrooms (or any kind you want)
Empty tuna cans
Steamer basket to fit in pot
Pulse the ground meat, mustard and parsley in a food processor until well combined and sticking together.
In the empty tuna fish cans, pack a small handful of meat into a burger shape and place them on the steamer basket (you can stack them in a pyramid shape, as long as there’s some air flow around each can) over boiling water and cover the pot. It takes about 10-15 minutes, but check the insides with a fork or knife until they’re cooked to your liking.
Slice the mushrooms and saute in olive oil until tender and brown. Remove from heat.
When the burgers are done, drain the excess liquid from each can (be careful, the steam and cans are hot!).
Use the lettuce leaves as your buns, and layer the condiments with the cooked burgers.
Kimchee is a great addition not only for taste, but the enzymes and alive nature of the fermented food helps digest anything cooked or with meat!
Serve with a Hearty Salad.