Pork Kimchi Burgers
Photography by Aaron McLean.
Ready-made kimchi (a traditional Korean dish of spicy sour fermented vegetables) is great to have in the fridge and goes well with chicken and lamb. I sometimes shred it to add to coleslaw, as well as serving it as a condiment.
INGREDIENTS
600 grams pork mince
½ cup fresh breadcrumbs
2 tablespoons milk
½ cup kimchi, finely chopped
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
small handful coriander, finely chopped
sea salt and ground pepper
olive oil
Mayo
½ cup purchased mayonnaise
1 teaspoon sesame oil
1 tablespoon soy sauce
To serve
4 burger buns, toasted
rocket or spinach leaves
1 avocado, sliced
2 large gherkins, thinly sliced
extra kimchi, finely sliced
1 tablespoon toasted sesame seeds
METHOD
Burger: Mix the breadcrumbs and milk in a large bowl and leave for 5 minutes. Add the mince, kimchi, garlic, ginger and coriander and season. Combine everything really well. I use my hands for this. Form the mixture into 4 patties the same size as the buns.
Heat a little oil in a sauté pan. Cook the burger patties until golden on both sides and cooked through.
Mayo: Stir the ingredients together in a bowl.
To serve: Spread the buns with mayo then top with rocket, avocado, gherkin slices and a burger pattie. Top with a dollop of mayo, extra kimchi and sesame seeds. Makes 4
Pantry Note: Ready-made kimchi is available from some supermarkets, Asian and gourmet food stores.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!