Make the key layers of this brilliant burger stack your own by playing with the recipe here. We swapped fish sauce, a traditional ingredient in kimchi, for Worcestershire sauce. Add lime juice, cumin, or chilis to the avocado cream cheese to tailor to your own tastes.
Go ahead and prep extras of the fixins too; turn kimchi and avocado cream cheese into refrigerator staples to compliment all sorts of sandwiches, hashes, and grain bowls. You might even make them into a bruschetta-type appetizer when the burgers are long ago gobbled up.
1. Start by making the homemade kimchi: Roughly chop the Cabbage and rinse in a colander. Transfer to the large mixing bowl and season with salt. Into a small mixing bowl, grate the garlic and ginger using a microplane. Whisk the ginger and garlic with the worcestershire sauce, sriracha, sugar, and rice wine vinegar. Pour over the cabbage and toss together. Let marinate in the refrigerator until you are ready to use.
2. Next, combine the avocado and cream cheese in a food processor and blend to a fine consistency. Transfer to a small bowl and keep in the refrigerator until you are ready to serve the burgers.
3. In a bowl, season the ground beef with salt and pepper and form into 12 equal burgers. Fire up your grill and cook to your preferred doneness.
4. To assemble the sandwiches, smear the bottom bun with a generous amount of avocado cream cheese, place the burger on top of the cream cheese and top with a generous handful of homemade kimchi. Top and serve while still hot.
Tips + Tricks
**To make this recipe even easier, you can use store bought kimchi. But if you do make this recipe, it will keep in your refrigerator up to 2 weeks.
**Keep the avocado cream cheese in your fridge too. Because it is equal parts cream cheese, it will not oxidize quickly.