
Triple Pork Burgers with Quick Cucumber Kimchi
Yields:
10
Cook Time:
1 hr
Total Time:
3 hrs
Bill Kim's thin, triple-stacked burgers, loaded with ginger, lemongrass, cilantro and basil, are inspired by a lemongrass pork sausage he often serves at his restaurant in Chicago, BellyQ.
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Ingredients
- 5 lb. ground pork
- 1 cup finely chopped Napa cabbage
- 1/2 cup Thai sweet chile sauce
- 1/4 cup minced fresh ginger
- 2 stalk fresh lemongrass
- 5 clove garlic
- 1/4 cup finely chopped cilantro
- 1/4 cup finely chopped Thai or sweet basil
- 2 Tbsp. Asian fish sauce
- 2 Tbsp. untoasted sesame oil or peanut oil
- 2 tsp. finely grated lemon zest
- 2 tsp. finely grated lime zest
- kosher salt
- 10 brioche hamburger buns
- mayonnaise
- Quick Cucumber Kimchi
Directions
- Step 1In a large bowl, mix the pork with the cabbage, chile sauce, ginger, lemongrass, garlic, cilantro, basil, fish sauce, sesame oil, and lemon and lime zests. Using lightly moistened hands, form the pork mixture into thirty 5-inch patties, each about 1/3 inch thick.
- Step 2Light a grill or preheat a grill pan. Season the patties very lightly with salt. Working in batches, grill the patties over high heat, turning once, until lightly charred and just cooked through, about 4 minutes total per batch. Transfer the cooked burgers to a platter and tent with foil while you grill the remaining patties.
- Step 3Grill the hamburger buns, cut side down, until lightly toasted, about 20 seconds. Transfer to a platter.
- Step 4Spread the buns with mayonnaise and layer three cooked patties on each. Top with Quick Cucumber Kimchi. Close the burgers and serve immediately.
Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
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