Author Notes: Our current obsession: half-veggie burgers. This version features beef, kimchi, and brown rice. We topped ours with a melty cheddar and crunchy lettuce, then sandwiched between a potato bun with mustard and mayo. —Emma Laperruque
Makes: 4 burgers
Prep time: 15 min
Cook time: 10 min
cup drained kimchi (about 6 ounces)
cup cooked brown rice (about 2 ounces)
pound ground beef (I used 20% fat)
pinches kosher salt
tablespoons canola oil
- Add the kimchi to a food processor and pulse until very finely chopped. (Or do this by hand.) Add to a bowl with the brown rice, ground beef, and egg. Mix until combined. Form into 4 patties.
- Set a large cast-iron skillet over high heat. Add the canola oil. When the skillet is very hot, add the patties. Sprinkle with salt. Sear for about 3 minutes, until crusty, then flip. Top with cheese, if you’re using, and sear for another 3 or so minutes.
- Sandwich with your chosen bun and toppings. Slice in half and eat.
- This recipe is a Community Pick!