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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Korean Kimchi Burgers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions