These flavor-packed burgers get tang from kimchi, umami from soy or fish sauce and heat from gochugaru. Topped with caramelized onions and slaw, they're super-satisfying.

EatingWell Magazine, April 2022


Credit: Photography / Nico Schinco, Food Styling / Frances Boswell, Prop Stylist / Paige Hicks

Recipe Summary

1 hr
1 hr


Ingredient Checklist


Instructions Checklist
  • Squeeze as much liquid as possible out of kimchi into a medium bowl. Transfer 2 tablespoons of the liquid to a large bowl. Finely chop the kimchi and add to the large bowl. Add 1/4 cup mayonnaise to the medium bowl with the remaining kimchi liquid and whisk to combine. Add cabbage and carrots and toss to combine. Refrigerate until ready to use.

  • Grate 1/2 onion on the large holes of a box grater and add to the kimchi. Thinly slice the remaining onions.

  • Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the sliced onions and cook, stirring often, until starting to brown, about 8 minutes. Sprinkle with 1/4 teaspoon salt and pepper and transfer to a small bowl. Wipe the pan clean.

  • Meanwhile, add beans to the kimchi and mash with a potato masher to a coarse consistency. Stir in egg, breadcrumbs, gochugaru and soy sauce (or fish sauce) along with the remaining 1/4 cup mayonnaise and 1/2 teaspoon salt. With damp hands, form the mixture into eight 4-inch patties (about 1/2 cup each).

  • Heat the remaining 3 tablespoons oil in the pan over medium heat. Add 4 patties and cook until well browned, 3 to 4 minutes per side. Transfer to a plate and cover to keep warm. Repeat with the remaining 4 patties. Divide the slaw among the buns and top with the burgers and onions.

Nutrition Facts

1 burger
439 calories; protein 17g; carbohydrates 42g; dietary fiber 10g; sugars 9g; added sugar 1g; fat 25g; saturated fat 3g; mono fat 9g; poly fat 12g; cholesterol 29mg; vitamin a iu 1672IU; vitamin c 10mg; vitamin d iu 6IU; vitamin e iu 3IU; folate 59mg; vitamin k 51mg; sodium 771mg; iron 4mg; magnesium 92mg; potassium 486mg; zinc 3mg; omega 3 fatty acid 2g; omega 6 fatty acid 8g; niacin equivalents 2mg.