© John Kernick
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

Korean-American chef Edward Lee, of Whiskey Dry in Louisville, was inspired by the classic Korean pairing of pork and spicy fermented kimchi when he created this crunchy, pork-rind-topped burger. “The buttermilk sauce brings it all together and cools down the heat,” he says. Slideshow: More Burger Recipes

How to Make It

Step 1    

In a small bowl, whisk together the first 8 ingredients. Season the sauce with salt and pepper. Form the pork into four 3/4-inch-thick patties; season with salt and pepper. In a large cast-iron skillet set on the grate of a preheated grill or on the stovetop, heat the oil. Cook the burgers over moderate heat, 3 to 4 minutes. Flip, top each with a slice of cheese and cook, covered, until the burgers are just cooked through, about 5 minutes. 
Transfer to a work surface.


Step 2    

Spread the sauce on the cut sides of the rolls. Place a burger on each roll bottom and top with some of the kimchi, pork rinds and cilantro sprigs. Close the burgers and serve, passing 
the remaining sauce at the table.

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