“Shortcut: Omit the relish and use kimchi from the refrigerated section of a supermarket or Asian market; the recipe will be saltier. From Sunset Magazine.”

Ingredients Nutrition

  • 3 cups finely shredded napa cabbage
  • 12 cup thinly sliced green onion, divided
  • 3 tablespoons seasoned rice vinegar
  • 4 teaspoons minced garlic, divided
  • 4 teaspoons minced fresh ginger, divided
  • 1 tablespoon toasted sesame oil, divided
  • 1 12 teaspoons asian chili-garlic sauce, divided (Sriracha)
  • 14 cup mayonnaise
  • 1 12 lbs ground chuck (80-20)
  • 2 tablespoons soy sauce
  • 4 hamburger buns, split (I like sesame seeded)


  1. Heat grill to high (450° to 550°).
  2. Mix cabbage, 1/4 cup green onions, the vinegar, 1 teaspoons each garlic and ginger, 2 teaspoons sesame oil, and 1/2 teaspoons chili sauce in a large bowl. Set relish aside, stirring occasionally. In another bowl, mix mayonnaise with remaining 1 teaspoons chili sauce.
  3. Combine beef, soy sauce, and remaining 1/4 cup green onions, 1 tablespoons each garlic and ginger, and 1 teaspoons sesame oil. Shape into 4 patties, each about 1/2 inches thick. Don't over mix or the burgers will be tough.
  4. Oil cooking grate, using tongs and a wad of oiled paper towels. Grill burgers, covered, turning once, 7 to 8 minutes total for medium. In the final minutes, toast buns.
  5. Spread bun bottoms with chili mayonnaise. Set burgers on buns. With a slotted spoon, put some cabbage relish on each. Serve with remaining relish.

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