Kimchi Pork Burgers

Original cookbook page 73

This amped-up burger 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

• 1 pound ground pork
• 1 cup sliced scallions, divided, plus 8 whole scallions, trimmed
• ½ cup chopped kimchi (see Tip), divided
• 1 teaspoon fish sauce
• ¼ teaspoon ground pepper
• 4 leaves napa cabbage
• 1 tablespoon extra-virgin olive oil
• ½ cup low-fat mayonnaise
• 1 teaspoon honey
• 1 teaspoon low-sodium soy sauce
• 1 teaspoon rice vinegar
• 4 whole-wheat hamburger buns, split and toasted, if desired

Instructions

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.