- 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
- calories 607
- caloriesfromfat 55 %
- protein 35 g
- fat 37 g
- satfat 10 g
- carbohydrate 27 g
- fiber 1.8 g
- sodium 1049 mg
- cholesterol 110 mg
How to Make It
Heat grill to high (450° to 550°).
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.
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.
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.
Spread bun bottoms with chili mayonnaise. Set burgers on buns. With a slotted spoon, put some cabbage relish on each. Serve with remaining relish.
Shortcut: Omit the relish and use kimchi from the refrigerated section of a supermarket or Asian market; the recipe will be saltier.
Note: Nutritional analysis is per serving.