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Prep time
quarter-hour -
Cook time
10 minutes -
Makes
4 burgers
Author Notes
Our contemporary obsession: half-veggie burgers. This version parts pork, 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
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Test Kitchen-Accepted
Ingredients
1 cup
drained kimchi (about 6 oz.)
1/2 cup
cooked brown rice (about 2 oz.)
1/2 pound
ground pork (I feeble 20% plump)
1
sizable egg
2 pinches
kosher salt
2 tablespoons
canola oil
Instructions
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Add the kimchi to a food processor and pulse unless very finely chopped. (Or make this by hand.) Add to a bowl with the brown rice, ground pork, and egg. Combine unless mixed. Imprint into 4 patties.
- House a wide cast-iron skillet over excessive warmth. Add the canola oil. When the skillet is specifically warm, add the patties. Sprinkle with salt. Sear for approximately 3 minutes, unless crusty, then flip. High with cheese, if you’re utilizing, and sear for any other 3 or so minutes.
- Sandwich with your chosen bun and toppings. Cut in half and eat.
Emma became once the food editor at Food52. She created the award-winning column, Substantial Cramped Recipes, and possess change into it into a cookbook in 2021. For the time being, she’s a senior editor at Bon Appétit, leading digital cooking protection. Allege hello on Instagram at @emmalaperruque.
