Nutrition per serving may change if servings are adjusted.
1 pound ground pork
1 cup sliced scallions, divided, plus 8 whole scallions, trimmed
¾ cup chopped kimchi (see Tip), divided
1 teaspoon fish sauce
¼ teaspoon ground pepper
4 leaves napa cabbage
1 tablespoon extra-virgin olive oil
⅓ cup low-fat mayonnaise
1 teaspoon honey
1 teaspoon low-sodium soy sauce
1 teaspoon rice vinegar
4 whole-wheat hamburger buns, split and toasted, if desired
Preheat grill to high.
Mix pork, ½ cup sliced scallions, ½ cup kimchi, fish sauce and pepper in a large bowl. Form into 4 patties, each about 4 inches wide.
Grill the patties, turning once, until the internal temperature registers 160°F, 4 to 6 minutes per side. Transfer to a plate and let rest for 10 minutes. Brush cabbage and whole scallions with oil and grill until charred, about 1 minute per side. Coarsely chop the cabbage and cut the scallions into 2-inch pieces.
Whisk mayonnaise, honey, soy sauce, vinegar and the remaining ½ cup sliced scallions in a small bowl. Serve the burgers on the buns, with the sauce, cabbage, scallions and the remaining kimchi.
Tip: The Korean fermented vegetable condiment kimchi comes in a wide variety of flavors and heat levels. Gochugaru (Korean red chile flakes) in traditional or hot kimchi adds kick to this burger. If heat's not your thing, try a mild or chile-free white kimchi.
To make ahead: Prepare patties (Step 2) and refrigerate for up to 8 hours.
441 calories;24 g fat(7 g sat); 7 g fiber; 32 g carbohydrates; 27 g protein; 65 mcg folate; 76 mg cholesterol; 7 g sugars; 1 g added sugars; 749 IU vitamin A; 14 mg vitamin C; 111 mg calcium; 3 mg iron; 769 mg sodium; 617 mg potassium