Korean Kimchi Burgers Recipe

Name: Korean Kimchi Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups finely shredded napa cabbage; 1/2 cup thinly sliced green onion, 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 (Sriracha); 1/4 cup mayonnaise; 1 1/2 lbs ground chuck (80-20); 2 tablespoons soy sauce; 4 hamburger buns, split (I like sesame seeded)

Servings: persons

3 cups finely shredded napa cabbage
1/2 cup thinly sliced green onion, 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 (Sriracha)
1/4 cup mayonnaise
1 1/2 lbs ground chuck (80-20)
2 tablespoons soy sauce
4 hamburger buns, split (I like sesame seeded)

1
Heat grill to high (450u00b0 to 550u00b0).
2
Mix cabbage, 1/4 cup green onions, the vinegar, 1 teaspoons each garlic and ginger, 2 teaspoons sesame oil, and 1/2 teaspoons chili sauce in a large bowl. Set relish aside, stirring occasionally. In another bowl, mix mayonnaise with remaining 1 teaspoons chili sauce.
3
Combine beef, soy sauce, and remaining 1/4 cup green onions, 1 tablespoons each garlic and ginger, and 1 teaspoons sesame oil. Shape into 4 patties, each about 1/2 inches thick. Don't over mix or the burgers will be tough.
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.

330

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups finely shredded napa cabbage, 1/2 cup thinly sliced green onion, divided, 3 tablespoons seasoned rice vinegar, 4 teaspoons minced garlic, divided, and more.

Yes, Korean Kimchi Burgers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Korean Kimchi Burgers

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