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Korean Kimchi Burgers

Photo: Annabelle Breakey; Styling: Karen Shinto
Total time 35 mins
Yield Serves 4

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

Nutrition Information

  • 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

  1. Heat grill to high (450° to 550°).

  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.

  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.

  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.

  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.

  6. Shortcut: Omit the relish and use kimchi from the refrigerated section of a supermarket or Asian market; the recipe will be saltier.

  7. Note: Nutritional analysis is per serving.