-
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
Continue After Advertisement
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
-
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 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.
See what other Food52ers are saying.