New to Kimchi? These Korean-inspired burgers are a great place to start. Most of the kimchi is mixed into the patties to infuse them with the spicy-sweet flavor of the fermented cabbage. The remaining is stirred into a mayo to make a tangy topping. If you have some on hand, you can add a couple of cloves of minced garlic and/or 2 tsp minced ginger to the patty mixture in Step One for added punch.
4 oz Persian cucumber, thinly sliced on the diagonal
3 tbsp olive oil mayonnaise, divided
2 tsp sesame oil, divided
2 tsp reduced-sodium soy sauce, divided
1/8 tsp sea salt, or to taste
1/2 tsp ground black pepper
1 tsp brown rice vinegar
In a large bowl, combine beef, 3 tbsp kimchi, 1 tbsp mayonnaise and 1 tsp each sesame oil and soy sauce. Shape into 4 ½-inch-thick patties. Season on both sides with salt and pepper. Mist a large nonstick skillet with cooking spray and heat on medium. Add patties and cook, turning once, until beef reads 160˚F when tested with a thermometer, 5 to 7 minutes.(Alternatively, if grilling, chill patties at least 30 minutes to firm up; cook on a greased grill for 5 to 7 minutes, turning halfway.)
Meanwhile, in a small bowl, stir together vinegar, remaining 2 tbsp mayonnaise, 2 tbsp kimchi, 1 tsp sesame oil and 1 tsp soy sauce.
Lay avocado slices over cut side of each bun bottom. Top with patty, cucumber slices, sauce and bun top.
These cheesy bites over whole-wheat pita rounds make for a light and fresh summer meal or appetizer. Choose large, uniformly sized mushrooms to ensure you can pack an equal amount of the cheesy filling into each. Secure with sandwich picks, if you like, and serve with a green salad.
We’ve spiked these beef burgers with grated beet and carrot to add a hint of sweetness and a healthy dose of fiber. Any whole-grain bun or lettuce wrap works well with this burger – then add your favorite toppings such as tomatoes, onion and lettuce.
Simple, wholesome ingredients and a speedy cook time make this dish a go-to weeknight comfort meal. You can customize this recipe using whatever ingredients you have on hand; broccoli makes a fine substitute for the asparagus, or you can omit the chicken and chicken broth and add mushrooms, fresh grated Parmesan and vegetable broth to make it vegetarian.