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kimchi pork burgers

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Kimchi Pork Burgers

This amped-up burger recipe swaps out beef for ground pork: it gives you similar nutrition (protein, iron, zinc) but has a milder flavor to allow this recipe's bold Asian flavors to sing.

Ingredients :
  • 4 whole-wheat hamburger buns, split and toasted, if desired
  • 1 tsp. rice vinegar
  • 1 tsp. low-sodium soy sauce
  • 1 tsp. honey
  • ⅓ cup low-fat mayonnaise
  • 1 tbsp. extra-virgin olive oil
  • 4 leaves napa cabbage
  • ¼ tsp. ground pepper
  • 1 tsp. fish sauce
  • ¾ cup chopped kimchi (see Tip), divided
  • 1 cup sliced scallions, divided, plus 8 whole scallions, trimmed
  • 1 pound ground pork
Directions :
  1. Preheat grill to high.
  2. Mix pork, ½ cup sliced scallions, ½ cup kimchi, fish sauce and pepper in a large bowl. Form into 4 patties, each about 4 inches wide.
  3. Grill the patties, turning once, until the internal temperature registers 160°F, 4 to 6 minutes per side. Transfer to a plate and let rest for 10 minutes. Brush cabbage and whole scallions with oil and grill until charred, about 1 minute per side. Coarsely chop the cabbage and cut the scallions into 2-inch pieces.
  4. Whisk mayonnaise, honey, soy sauce, vinegar and the remaining ½ cup sliced scallions in a small bowl. Serve the burgers on the buns, with the sauce, cabbage, scallions and the remaining kimchi.
  5. To make ahead: Prepare patties (Step 2) and refrigerate for up to 8 hours.

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