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 a writer and recipe developer 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., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in Maplewood, New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram and Twitter at @emmalaperruque.