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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 cups finely shredded napa cabbage |
1/2 cup thinly sliced green onions, divided |
3 tablespoons seasoned rice vinegar |
4 teaspoons minced garlic, divided |
4 teaspoons minced fresh ginger, divided |
1 tablespoon toasted sesame oil, divided |
1 1/2 teaspoons asian chili garlic sauce, divided |
1/4 cup mayonnaise |
1 1/2 pounds ground beef chuck |
2 tablespoons soy sauce |
4 hamburger buns, split |
Directions:
1. Heat grill to high (450° to 550°).
2. Mix cabbage, 1/4 cup green onions, the vinegar, 1 tsp. each garlic and ginger, 2 tsp. sesame oil, and 1/2 tsp. chili sauce in a large bowl. Set relish aside, stirring occasionally. In another bowl, mix mayonnaise with remaining 1 tsp. chili sauce.
3. Combine beef, soy sauce, and remaining 1/4 cup green onions, 1 tbsp. each garlic and ginger, and 1 tsp. sesame oil. Shape into 4 patties, each about 1/2 in. thick.
4. Oil cooking grate, using tongs and a wad of oiled paper towels. Grill burgers, covered, turning once, 7 to 8 minutes total for medium. In the final minutes, toast buns.
5. Spread bun bottoms with chili mayonnaise. Set burgers on buns. With a slotted spoon, put some cabbage relish on each. Serve with remaining relish.
6. Shortcut: Omit the relish and use kimchi from the refrigerated section of a supermarket or Asian market; the recipe will be saltier.
7. Note: Nutritional analysis is per serving.
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