Easy kimchi burgers

    30 min

    This is a very easy recipe with a twist. When I recently visited my niece, we had a barbecue as the weather was gorgeous. My niece and her husband has this recipe which they concocted themselves. It was tasty and a bit unusual. It is so easy that any 5 year old would find it fun to make. It is great to keep the kids busy and entertained. I went home and made it last week and it turned out well, too.


    Leicestershire, England, UK
    3 people made this

    Makes: 8 burgers

    • 1kg minced turkey, beef, pork or chicken
    • 1 (330g) jar kimchi, drained and chopped
    • 1 spring onion, chopped
    • 2 tablespoons light soy sauce, or to taste
    • burger buns, salad, sauces to serve

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Combine the mince with the kimchi, spring onion and soy sauce. Mix well, stirring in one direction till well combined.
    2. Lift the mixture and bang or hit it on the side of the bowl. After a few bangs, the mixture will firm up. Divide into 8 burgers, shaping into balls and then flattening them in the palm of your hand.
    3. Place over hot coals on a BBQ or under the grill. Cook for 6 to 8 minutes per side, till slightly charred. Check that the burger is thoroughly cooked by using a thermometer, if you have one. Or check for doneness by ensuring there is no pink in the centre.
    4. Remove and place in buns and serve with salad, roast vegetables, corn-on-the cob, etc. Enjoy!!


    The flavour of the burger depends on the type or brand of kimchi that you buy. I have not cooked with kimchi before, so I took the first one that I came across. I suppose the depth of flavours varies from brand to brand. So in the recipe, do check the taste. You can add more soy sauce if need be.

    Cook's note

    I used very lean turkey breast meat with less than 2% fat. If calories is not an issue with you may use pork, beef or other meat with a higher fat content. My niece's opinion is that it tastes better made with beef.

    See it on my blog


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