New to Kimchi? These Korean-inspired burgers are a great place to start. Most of the kimchi is mixed into the parties to infuse them with the spicy-sweet flavor of the fermented cabbage (prebiotic goodness). The remaining is stirred into a mayo to make a tangy topping. If you have some on hand, you can add a couple of cloves of minced garlic and/or 2 tsp minced ginger to the patty mixture in Step One for added punch.
- 12 oz lean ground beef
- 5 tbsp lightly drained finely chopped kimchi, divided
- 1 avocado, peeled, pitted and thinly sliced
- 4 whole-grain buns, toasted
- 4 oz Persian cucumber, thinly sliced on the diagonal
- In a large bowl, combine beef, 3 tbsp kimchi, 1 tbsp mayonnaise and 1 tsp each sesame oil and soy sauce. Shape into 4 ½-inch-thick patties. Season on both sides with salt and pepper. Mist a large nonstick skillet with cooking spray and heat on medium. Add patties and cook, turning once, until beef reads 160˚F when tested with a thermometer, 5 to 7 minutes.(Alternatively, if grilling, chill patties at least 30 minutes to firm up; cook on a greased grill for 5 to 7 minutes, turning halfway.)
- Meanwhile, in a small bowl, stir together vinegar, remaining 2 tbsp mayonnaise, 2 tbsp kimchi, 1 tsp sesame oil and 1 tsp soy sauce.
- Lay avocado slices over cut side of each bun bottom. Top with patty, cucumber slices, sauce and bun top.
*recipe from CE magazine