Kimchi Pork Burgers

Kimchi Pork Burgers

3 Reviews
From: EatingWell Magazine, July/August 2019

This amped-up burger recipe swaps out beef for ground pork: it gives you similar nutrition (protein, iron, zinc) but has a milder flavor to allow this recipe's bold Asian flavors to sing.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
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


  • Prep

  • Ready In

  1. Preheat grill to high.
  2. 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.
  3. 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.
  4. 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.

Nutrition information

  • Serving size: 1 burger
  • Per serving: 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
  • Nutrition Bonus: Vitamin C (23% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 3 medium-fat protein, 1½ starch, 1½ vegetable, 1 fat

Reviews 3

July 03, 2019
profile image
By: Dezrah
So good. I don't have a grill, so I pan-fried the burgers and broiled the veggies for about 5 minutes per side.
July 01, 2019
profile image
By: peg
The grilled scallions were stringy, grilled Napa cabbage chewy. Burgers needed more oomph- not worth the time and energy.
June 25, 2019
profile image
By: PJ Godwin
Amazing! Juicy and full of flavor. Easy to make and the charred cabbage and scallions add so much - don't skip them!
More Reviews