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RECIPE: Korean chili burgers + prosciutto wrapped shrimp

Chef Daniel Green has traveled the world and is known for his nutritious takes on famous dishes from across the globe.

GOLDEN VALLEY, Minn. — For healthy, unique, easy to make recipe from around the world, check out Chef Daniel Green’s take on healthy tailgating. 

Daniel has traveled the world and is known for his nutritious takes on famous dishes from across the globe. He’ll bring the best of the world to your kitchen with practical, easy to follow recipes.

Check out new recipes from Daniel everyday on Facebook and Instagram.

Korean Chili Burgers

(Serves 12-14)

  • 1 1/2 pound 90% lean ground beef
  • 2 cloves garlic, crushed
  • 1 tablespoon soy sauce
  • 1 egg
  • 1 tablespoon Korean Chili sauce (Gochujang)
  • 2 tablespoon tomato paste
  • 12-14 mini burger buns

Combine all ingredients in a mixing bowl using your hands. Shape the mixture into 4 burger patties. Heat a large skillet over medium high heat. Spray with non-stick cooking spray or oil. Add burgers to pan and cook for 3 minutes per side. Then turn again and cook again on both sides until desired doneness.

Prosciutto Wrapped Shrimp

(Serves 12)

  • 24 raw shrimp
  • 24 prosciutto slices
  • For the dipping sauce
  • 1 can tom sauce (8-10oz)
  • 1 clove crushed garlic
  • 4-6 fresh basil leaves sliced
  • 2 tablespoons sliced sundried tomatoes in olive oil

Pre heat over to 380 degrees. Wrap the shrimp with a slice of prosciutto, place on oven tray with foil. Cook for 8 minutes. Cook in a tom sauce pan with all the ingredients on a low heat for 5 minutes, blend with a stick blender or food processor.

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