Cast Iron

Beef & Kimchi Burgers

by:
June 21, 2018
5
6 Ratings
Beef & Kimchi Burgers
Photo by Ty Mecham
  • Prep time 15 minutes
  • Cook time 10 minutes
  • Makes 4 burgers
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

What You'll Need
Ingredients
  • 1 cup drained kimchi (about 6 ounces)
  • 1/2 cup cooked brown rice (about 2 ounces)
  • 1/2 pound ground beef (I used 20% fat)
  • 1 large egg
  • 2 pinches kosher salt
  • 2 tablespoons canola oil
Directions
  1. 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.
  2. 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.
  3. Sandwich with your chosen bun and toppings. Slice in half and eat.
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  • Emma Laperruque
    Emma Laperruque
  • Linda D
    Linda D
  • Andrea Meehan
    Andrea Meehan
Emma Laperruque
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.

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8 Reviews

Linda D.
Linda D. September 4, 2018
Yes, they can be frozen! Yippee!
 
Linda D.
Linda D. July 16, 2018
Excellent! I'll let you know how that goes, Emma.
 
Linda D.
Linda D. July 15, 2018
Can these be frozen, Emma?
 
Emma L.
Emma L. July 15, 2018
I haven't tried freezing them, but I don't see why not. I freeze cooked meatballs all the time and this isn't so different.
 
Linda D.
Linda D. July 13, 2018
Thank you so much for sharing this delicious beef & kimchi burger, Emma. The contrast, the crispy edges, the bite of the kimchi-WOW! I served the burger open faced with tomatoes on the side. So glad the recipe makes four burgers because that means there are two in the fridge for tomorrow!
 
Emma L.
Emma L. July 15, 2018
Yay! So happy to hear that, Linda.
 
Andrea M.
Andrea M. July 6, 2018
I love this. I read this recipe and it is all I thought about for three days. Made with red rice, because that's what we had leftover, and the flavour worked brilliantly. Lighter, but more flavoursome than your average burger.
 
Emma L.
Emma L. July 8, 2018
Awesome! Thanks for sharing, Andrea!