Cooking & Baking

I made up the burgers. Meatloaf-type mixture with beef, pork, egg and extender (I used rolled oats), seasoned with soy sauce instead of salt, quite a bit of garlic and black pepper, ground hot chilis (a Korean brand from our local, United Noodle), parsley, sesame oil and a dollop of barley malt syrup. Fry like thick burgers till done through, but still juicy. No bun. Green salad on the side.

It was quite good and we'll repeat on Friday. Next time, I'll try to have some green onion to add. It could have been hotter; the chilis aren't as hot as I expected, so I might add more. But I think it's a keeper.