Smothered Black Soybean Burgers

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.