Pork Kimchi Burgers

, from Issue #62. June, 2016
Photography by Aaron McLean.
Pork Kimchi Burgers

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.


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

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


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.