Korean Kimchi Burgers
Photo: Annabelle Breakey; Styling: Karen Shinto
How to Make It
Step 1
1
Heat grill to high (450° to 550°).
Step 2
2
Mix cabbage, 1/4 cup green onions, the vinegar, 1 tsp. each garlic and ginger, 2 tsp. sesame oil, and 1/2 tsp. chili sauce in a large bowl. Set relish aside, stirring occasionally. In another bowl, mix mayonnaise with remaining 1 tsp. chili sauce.
Step 3
3
Combine beef, soy sauce, and remaining 1/4 cup green onions, 1 tbsp. each garlic and ginger, and 1 tsp. sesame oil. Shape into 4 patties, each about 1/2 in. thick.
Step 4
4
Oil cooking grate, using tongs and a wad of oiled paper towels. Grill burgers, covered, turning once, 7 to 8 minutes total for medium. In the final minutes, toast buns.
Step 5
5
Spread bun bottoms with chili mayonnaise. Set burgers on buns. With a slotted spoon, put some cabbage relish on each. Serve with remaining relish.
Step 6
6
Shortcut: Omit the relish and use kimchi from the refrigerated section of a supermarket or Asian market; the recipe will be saltier.
Step 7
7
Note: Nutritional analysis is per serving.
Ingredients
3 cups finely shredded napa cabbage
1/2 cup thinly sliced green onions, divided
3 tablespoons seasoned rice vinegar
4 teaspoons minced garlic, divided
4 teaspoons minced fresh ginger, divided
1 tablespoon toasted sesame oil, divided
1 1/2 teaspoons Asian chili garlic sauce, divided
1/4 cup mayonnaise
1 1/2 pounds ground beef chuck
2 tablespoons soy sauce
4 hamburger buns, split
Directions
Step 1
1
Heat grill to high (450° to 550°).
Step 2
2
Mix cabbage, 1/4 cup green onions, the vinegar, 1 tsp. each garlic and ginger, 2 tsp. sesame oil, and 1/2 tsp. chili sauce in a large bowl. Set relish aside, stirring occasionally. In another bowl, mix mayonnaise with remaining 1 tsp. chili sauce.
Step 3
3
Combine beef, soy sauce, and remaining 1/4 cup green onions, 1 tbsp. each garlic and ginger, and 1 tsp. sesame oil. Shape into 4 patties, each about 1/2 in. thick.
Step 4
4
Oil cooking grate, using tongs and a wad of oiled paper towels. Grill burgers, covered, turning once, 7 to 8 minutes total for medium. In the final minutes, toast buns.
Step 5
5
Spread bun bottoms with chili mayonnaise. Set burgers on buns. With a slotted spoon, put some cabbage relish on each. Serve with remaining relish.
Step 6
6
Shortcut: Omit the relish and use kimchi from the refrigerated section of a supermarket or Asian market; the recipe will be saltier.
Step 7
7
Note: Nutritional analysis is per serving.
