Kimchi Pork Burgers
ACTIVE: 40 min TOTAL: 40 min
TO MAKE AHEAD: Prepare patties (Step 2) and
refrigerate for up to 8 hours.
This amped-up burger swaps out beef for
ground pork: it gives you similar nutrition
(protein, iron, zinc) but has a milder fl avor to
allow this recipe’s bold Asian fl avors to sing.
1 pound ground pork
1 cup sliced scallions, divided, plus 8
whole scallions, trimmed
¾ cup chopped kimchi (see Tip), divided
1 teaspoon fi sh sauce
¼ teaspoon ground pepper
4 leaves napa cabbage
1 tablespoon extra-virgin olive oil
⅓ 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- Preheat grill to high.
- Mix pork, ½ cup sliced scallions, ½ cup
kimchi, fi sh sauce and pepper in a large bowl.
Form into 4 patties, each about 4 inches wide. - Grill the patties, turning once, until the inter-
nal 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.- Whisk mayonnaise, honey, soy sauce, vine-
gar and the remaining ½ cup sliced scallions in
a small bowl. Serve the burgers on the buns,
with the sauce, cabbage, scallions and the re-
maining kimchi.
SERVES 4: 1 burger each
CAL 441 / FAT 24G (SAT 7G) / CHOL 76MG / CARBS
32G / TOTAL SUGARS 7G (ADDED 1G) / PROTEIN 27G /
FIBER 7G / SODIUM 769MG / POTASSIUM 617MG.
WEEKNIGHT MAINS
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20- minute mains in Cozi, a free meal- planning &
organizing app (available on iTunes & Google Play).fermented flair
The Korean fermented
vegetable condiment
kimchi comes in a wide
variety of fl avors and
heat levels. Gochugaru
(Korean red chile fl akes)
in traditional or hot
kimchi adds kick to this
burger. If heat’s not your
thing, try a mild or chile-
free white kimchi.