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Triple Pork Burgers with Quick Cucumber Kimchi

  • 10servings
  • 180minutes

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Source: www.foodandwine.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, E
MineralsSelenium, Copper, Natrium, Iodine, Fluorine, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 pounds ground pork

  2. 1 cup finely chopped Napa cabbage

  3. 1/2 cup Thai sweet chile sauce, such as Mae Ploy

  4. 1/4 cup minced fresh ginger (4 ounces)

  5. 2 stalks fresh lemongrass, tender inner bulbs only, minced (1/4 cup)

  6. 5 garlic cloves, minced

  7. 1/4 cup finely chopped cilantro

  8. 1/4 cup finely chopped Thai or sweet basil

  9. 2 tablespoons Asian fish sauce

  10. 2 tablespoons untoasted sesame oil or peanut oil

  11. 2 teaspoons finely grated lemon zest

  12. 2 teaspoons finely grated lime zest

  13. Kosher salt

  14. 10 brioche hamburger buns, split

  15. Mayonnaise and Quick Cucumber Kimchi , for serving

Instructions Jump to Ingredients ↑

  1. In 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.

  2. Light 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.

  3. Grill the hamburger buns, cut side down, until lightly toasted, about 20 seconds. Transfer to a platter.

  4. Spread the buns with mayonnaise and layer three cooked patties on each. Top with Quick Cucumber Kimchi. Close the burgers and serve immediately.

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