Pork Kimchi Burgers
Photography 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 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.