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Photo: Photography / Nico Schinco, Food Styling / Frances Boswell, Prop Stylist / Paige Hicks
Active Time:1 hrTotal Time:1 hrServings:8Jump to Nutrition Facts
Active Time:1 hrTotal Time:1 hrServings:8
Active Time:1 hr
Active Time:
1 hr
Total Time:1 hr
Total Time:
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupkimchi½cupmayonnaise, divided2cupsshredded red cabbage½cupshredded carrots2mediumonions, halved4tablespoonscanola oil, divided¾teaspoonsalt, divided¼teaspoonground white pepper215-ounce cansno-salt-added black soybeans, rinsed1large egg, lightly beaten¾cupplain dry breadcrumbs1tablespoongochugaru2teaspoonsreduced-sodium soy sauceorfish sauce8whole-wheat hamburger buns, split
Cook Mode(Keep screen awake)
Ingredients
1cupkimchi
½cupmayonnaise, divided
2cupsshredded red cabbage
½cupshredded carrots
2mediumonions, halved
4tablespoonscanola oil, divided
¾teaspoonsalt, divided
¼teaspoonground white pepper
215-ounce cansno-salt-added black soybeans, rinsed
1large egg, lightly beaten
¾cupplain dry breadcrumbs
1tablespoongochugaru
2teaspoonsreduced-sodium soy sauceorfish sauce
8whole-wheat hamburger buns, split
DirectionsSqueeze as much liquid as possible out of kimchi into a medium bowl. Transfer 2 tablespoons of the liquid to a large bowl. Finely chop the kimchi and add to the large bowl. Add 1/4 cup mayonnaise to the medium bowl with the remaining kimchi liquid and whisk to combine. Add cabbage and carrots and toss to combine. Refrigerate until ready to use.Grate 1/2 onion on the large holes of a box grater and add to the kimchi. Thinly slice the remaining onions.Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the sliced onions and cook, stirring often, until starting to brown, about 8 minutes. Sprinkle with 1/4 teaspoon salt and pepper and transfer to a small bowl. Wipe the pan clean.Meanwhile, add beans to the kimchi and mash with a potato masher to a coarse consistency. Stir in egg, breadcrumbs, gochugaru and soy sauce (or fish sauce) along with the remaining 1/4 cup mayonnaise and 1/2 teaspoon salt. With damp hands, form the mixture into eight 4-inch patties (about 1/2 cup each).Heat the remaining 3 tablespoons oil in the pan over medium heat. Add 4 patties and cook until well browned, 3 to 4 minutes per side. Transfer to a plate and cover to keep warm. Repeat with the remaining 4 patties. Divide the slaw among the buns and top with the burgers and onions.Originally appeared: EatingWell Magazine, April 2022
Directions
Squeeze as much liquid as possible out of kimchi into a medium bowl. Transfer 2 tablespoons of the liquid to a large bowl. Finely chop the kimchi and add to the large bowl. Add 1/4 cup mayonnaise to the medium bowl with the remaining kimchi liquid and whisk to combine. Add cabbage and carrots and toss to combine. Refrigerate until ready to use.Grate 1/2 onion on the large holes of a box grater and add to the kimchi. Thinly slice the remaining onions.Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the sliced onions and cook, stirring often, until starting to brown, about 8 minutes. Sprinkle with 1/4 teaspoon salt and pepper and transfer to a small bowl. Wipe the pan clean.Meanwhile, add beans to the kimchi and mash with a potato masher to a coarse consistency. Stir in egg, breadcrumbs, gochugaru and soy sauce (or fish sauce) along with the remaining 1/4 cup mayonnaise and 1/2 teaspoon salt. With damp hands, form the mixture into eight 4-inch patties (about 1/2 cup each).Heat the remaining 3 tablespoons oil in the pan over medium heat. Add 4 patties and cook until well browned, 3 to 4 minutes per side. Transfer to a plate and cover to keep warm. Repeat with the remaining 4 patties. Divide the slaw among the buns and top with the burgers and onions.
Squeeze as much liquid as possible out of kimchi into a medium bowl. Transfer 2 tablespoons of the liquid to a large bowl. Finely chop the kimchi and add to the large bowl. Add 1/4 cup mayonnaise to the medium bowl with the remaining kimchi liquid and whisk to combine. Add cabbage and carrots and toss to combine. Refrigerate until ready to use.
Grate 1/2 onion on the large holes of a box grater and add to the kimchi. Thinly slice the remaining onions.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the sliced onions and cook, stirring often, until starting to brown, about 8 minutes. Sprinkle with 1/4 teaspoon salt and pepper and transfer to a small bowl. Wipe the pan clean.
Meanwhile, add beans to the kimchi and mash with a potato masher to a coarse consistency. Stir in egg, breadcrumbs, gochugaru and soy sauce (or fish sauce) along with the remaining 1/4 cup mayonnaise and 1/2 teaspoon salt. With damp hands, form the mixture into eight 4-inch patties (about 1/2 cup each).
Heat the remaining 3 tablespoons oil in the pan over medium heat. Add 4 patties and cook until well browned, 3 to 4 minutes per side. Transfer to a plate and cover to keep warm. Repeat with the remaining 4 patties. Divide the slaw among the buns and top with the burgers and onions.
Originally appeared: EatingWell Magazine, April 2022
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Nutrition Facts(per serving)439Calories25gFat42gCarbs17gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
