Repurposed Holiday Treat: Mini Donggeurangttaeng Burgers
Delicious Brunch with Mokwoochon Donggeurangttaeng Mini Burgers
Donggeurangttaeng, that beloved savory pancake from holiday gatherings, is truly irresistible! But what do you do when you have leftovers? Here’s a perfect way to transform them! These delightful mini burgers are made using the classic Donggeurangttaeng, offering a fun and flavorful brunch or snack option.
Ingredients- 1 pack Mokwoochon Donggeurangttaeng (sausage type)
- 4 mini burger buns or morning rolls
- 1/4 head iceberg lettuce
- Mayonnaise, to taste
- Sliced cheese
- Tonkatsu (pork cutlet) sauce, to taste
Cooking Instructions
Step 1
First, prepare the Donggeurangttaeng. Lightly grease a frying pan and cook the Donggeurangttaeng patties until golden brown and evenly cooked on both sides. They taste even better when the edges are slightly crispy. Once cooked, set them aside on a plate to cool slightly.
Step 2
Using a knife, carefully slice the morning rolls in half horizontally. Be gentle to avoid crumbling the bread. You can lightly toast the cut sides of the buns for extra flavor and a pleasant texture.
Step 3
Wash the iceberg lettuce thoroughly and pat it dry. Then, tear or roughly chop the lettuce into bite-sized pieces, about 2-3 cm wide. Larger pieces will hold up better inside the burger.
Step 4
Now, let’s assemble the burgers! On the bottom half of each split bun, place half a slice of cheese. Generously pile on the prepared lettuce. Top with a cooked Donggeurangttaeng patty. Drizzle with mayonnaise and then tonkatsu sauce. Finally, place the top half of the bun on top to complete your delicious Donggeurangttaeng mini burger!
Step 5
For an even more satisfying burger, consider adding a fried egg (sunny-side up or over-easy) on top of the Donggeurangttaeng, according to your preference. This adds extra richness and protein. Pickles or tomato slices are also great additions!
