Juicy burgers with kimchi on a pretzel bun.
Looking to add some excitement to that plain everyday burger without too much extra effort or cost? You’ll love how you can ramp up the flavor with the addition of ginger, garlic, soy sauce and topping it off with a very quick and tasty kimchi. Besides a little extra chopping, the recipe is very quick and easy to prepare.
When I have a lot of ginger to chop, in this case there is quite a bit because some goes into the burger and more into the kimchi, I use my handy mini-chop. And once I’ve removed the ginger and have yet to wash it, I mince the garlic in there, as well.
The kimchi is spicy, crunchy, and loaded with flavor from ginger, garlic, sesame oil, and some heat from Asian chili garlic sauce. I usually have a jar of chili sauce in my fridge for Asian dishes, but if you don’t have any, Sriracha makes a good substitute. Just add a little hot sauce at a time. Taste and add more as needed. Everyone’s heat level is different, but please, you don’t want this bland.
The big question is whether to form one pound of meat into 3 or 4 burgers. I find 1/4 lb. burgers to be skimpy so I tend to go for three larger ones. The size is up to you.
I came across this recipe in Sunset Magazine and the moment I saw it, I began salivating. I wasn’t disappointed, in fact, after making some practical changes, it met all my expectations and now I can’t wait to make it again.
Korean Kimchi Burgers
3 cups finely shredded napa cabbage
1/4 cup + 3 tablespoons sliced green onions, divided
3 tablespoons plain or seasoned rice vinegar
1 teaspoon + 2 teaspoons minced fresh ginger, divided
1 teaspoon + 2 teaspoons minced garlic, divided
2 teaspoons + 1 teaspoon sesame oil, divided
Scant 1/2 teaspoon + 1/4 to 1/2 teaspoon Asian chili garlic sauce, to taste, divided
1/2 cup mayonnaise
1 lb. lean ground beef or bison
4 teaspoons soy sauce
3 to 4 hamburger buns, split
1. To make kimchi: In a medium-size bowl, stir together cabbage, 1/4 cup green onions, 3 tablespoons vinegar, 1 teaspoon ginger, 1 teaspoon garlic, 2 teaspoons sesame oil and 1/2 teaspoon chili sauce. Set aside, stirring occasionally
To make ahead: Kimchi may be refrigerated overnight.
2. To make mayonnaise sauce: In a small bowl stir mayonnaise and 1/4 to 1/2 teaspoon chili sauce to taste.
3.To make burgers: In a bowl combine the beef, soy sauce and remaining 3 tablespoons green onions, 2 teaspoons each ginger and garlic and 1 teaspoon sesame oil Shape into 3 or 4 patties.
4. To grill: Preheat grill to high, oil grate. Grill burgers covered, turning once, 6 to 8 minutes total for medium. In the final minutes, toast buns.
5. To serve: Spread tops and bottoms of buns with chili mayonnaise. Set burgers on buns. With a slotted spoon, put some cabbage on each burger. Serve with extra kimchi on the side.
Makes 3 to 4 burgers.
