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.

Adam Dolge
Source: EatingWell Magazine, July/August 2019


Recipe Summary

40 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat grill to high.

  • Mix pork, 1/2 cup sliced scallions, 1/2 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 degrees 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 1/2 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 Facts

441 calories; protein 26.5g; carbohydrates 32g; dietary fiber 6.9g; sugars 6.7g; fat 23.7g; saturated fat 7.1g; cholesterol 75.7mg; vitamin a iu 748.8IU; vitamin c 14.1mg; folate 64.9mcg; calcium 111.1mg; iron 3mg; magnesium 72.7mg; potassium 617mg; sodium 769.2mg; added sugar 1g.

Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
So good. I don't have a grill so I pan-fried the burgers and broiled the veggies for about 5 minutes per side. Read More
Rating: 5 stars
Amazing! Juicy and full of flavor. Easy to make and the charred cabbage and scallions add so much - don't skip them! Read More
Rating: 1 stars
The grilled scallions were stringy grilled Napa cabbage chewy. Burgers needed more oomph- not worth the time and energy. Read More
Rating: 5 stars
I love this recipe. I rarely can get napa cabbage in my area but the burger is still great without this item. Scallions will often fall into the grill so turn carefully or put some foil down. Read More