Korean Kimchi Burgers

Recipe by gailanng
READY IN: 35mins


  • 3
    cups finely shredded napa cabbage
  • 12
    cup thinly sliced green onion, divided
  • 3
  • 4
    teaspoons minced garlic, divided
  • 4
    teaspoons minced fresh ginger, divided
  • 1
    tablespoon toasted sesame oil, divided
  • 1 12
    teaspoons asian chili-garlic sauce, divided (Sriracha)
  • 14
  • 1 12
    lbs ground chuck (80-20)
  • 2
    tablespoons soy sauce
  • 4
    hamburger buns, split (I like sesame seeded)


  • Heat grill to high (450° to 550°).
  • 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.
  • 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.
  • 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.
  • Spread bun bottoms with chili mayonnaise. Set burgers on buns. With a slotted spoon, put some cabbage relish on each. Serve with remaining relish.