Rating: 4 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Source: EatingWell Magazine, July/August 2019


Recipe Summary test

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

1 burger
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.

3 medium-fat protein, 1 1/2 starch, 1 1/2 vegetable, 1 fat