1 cup kimchi
½ cup mayonnaise, divided
2 cups shredded red cabbage
½ cup shredded carrots
2 medium onions, halved
4 tablespoons canola oil, divided
¾ teaspoon salt, divided
¼ teaspoon ground white pepper
2 15-ounce cans no-salt-added black soybeans, rinsed
1 large egg, lightly beaten
¾ cup plain dry breadcrumbs
1 tablespoon gochugaru
2 teaspoons reduced-sodium soy sauce or fish sauce
8 whole-wheat hamburger buns, split
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.
Comments
Post a Comment