Triple Pork Burgers with Quick Cucumber Kimchi
- ACTIVE: 1 HR
- TOTAL TIME: 3 HRS
- SERVINGS: 10
Bill Kim’s thin, triple-stacked burgers, loaded with ginger, lemongrass, cilantro and basil, are inspired by a lemongrass pork sausage he often serves at his restaurant in Chicago, BellyQ.
- 5 pounds ground pork
- 1 cup finely chopped Napa cabbage
- 1/2 cup Thai sweet chile sauce, such as Mae Ploy
- 1/4 cup minced fresh ginger (4 ounces)
- 2 stalks fresh lemongrass, tender inner bulbs only, minced (1/4 cup)
- 5 garlic cloves, minced
- 1/4 cup finely chopped cilantro
- 1/4 cup finely chopped Thai or sweet basil
- 2 tablespoons Asian fish sauce
- 2 tablespoons untoasted sesame oil or peanut oil
- 2 teaspoons finely grated lemon zest
- 2 teaspoons finely grated lime zest
- Kosher salt
- 10 brioche hamburger buns, split
- Mayonnaise and Quick Cucumber Kimchi, for serving
- In a large bowl, mix the pork with the cabbage, chile sauce, ginger, lemongrass, garlic, cilantro, basil, fish sauce, sesame oil and lemon and lime zests. Using lightly moistened hands, form the pork mixture into thirty 5-inch patties, each about 1/3 inch thick.
- Light a grill or preheat a grill pan. Season the patties very lightly with salt. Working in batches, grill the patties over high heat, turning once, until lightly charred and just cooked through, about 4 minutes total per batch. Transfer the cooked burgers to a platter and tent with foil while you grill the remaining patties.
- Grill the hamburger buns, cut side down, until lightly toasted, about 20 seconds. Transfer to a platter.
- Spread the buns with mayonnaise and layer three cooked patties on each. Top with Quick Cucumber Kimchi. Close the burgers and serve immediately.
Robustly juicy, full-bodied rosé.
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