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
drained kimchi (about 6 ounces)
cooked brown rice (about 2 ounces)
ground beef (I used 20% fat)
In This Recipe
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.
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in October 2021!). And see what she's up to on Instagram at @emmalaperruque.