Recipes Triple Pork Burgers with Quick Cucumber Kimchi 4.0 (3,659) Add your rating & review 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 By Bill Kim Bill Kim Born in Seoul, South Korea, Bill Kim is an award-winning Chicago chef and restauranteur known for merging his Korean heritage with the food of his Midwestern upbringing. He was one of the first fine-dining chefs to embrace casual concepts with this signature style of cuisine. Bill is the author of the acclaimed cookbook Korean BBQ (2018). Food & Wine's Editorial Guidelines Updated on July 16, 2017 Print Rate It Share Share Tweet Pin Email From watermelon salad with feta and mint one-pot sticky chicken wings, it's obvious that chefs know exactly what to cook on the Fourth of July. Here, some incredible recipes from incredible chefs like Wolfgang Puck's hot dog melts and Richard Blais's tomato salad with pickled walnuts and blue cheese. Photo: © John Kernick Active Time: 1 hrs Total Time: 3 hrs Yield: 10 Ingredients 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 Directions 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. Suggested Pairing Robustly juicy, full-bodied rosé. Rate it Print