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. Slideshow: 10 Favorite Burger Recipes
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.