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.
I don't even have to make this to tell you all that this in no way represents an authentic Kimchi burger or anything close for that matter. If you're Korean or actually know what Kimchi is and tastes like and you're reading this, you know what I'm talking about. Such a disgrace.
these were great- very tasty. loved the green onion in the burger. i will add some siracha into the burger next time to give it some extra kick. never made kimchi before but it came out great too. will certainly make again and for company too!
This is a great change for burgers and we used ground turkey and it still was great! Loved the ginger and garlic together with the sesame oil in the burgers. The Kimchi relish was fantastic and very tangy. If youre in a hurry get the Kimchi relish at the Asian market. We will definitely be making this again especially during grill season!!
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