Kimchi Pork Burgers

Ingredients

1 pound ground pork

1 cup sliced scallions, divided, plus 8 whole scallions, trimmed

¾ cup chopped kimchi (see Tip), divided

1 teaspoon fish sauce

¼ teaspoon ground pepper

4 leaves napa cabbage

1 tablespoon extra-virgin olive oil

⅓ cup low-fat mayonnaise

1 teaspoon honey

1 teaspoon low-sodium soy sauce

1 teaspoon rice vinegar

4 whole-wheat hamburger buns, split and toasted, if desired

Preheat grill to high.

Mix pork, 1/2 cup sliced scallions, 1/2 cup kimchi, fish sauce and pepper in a large bowl. Form into 4 patties, each about 4 inches wide.

Grill the patties, turning once, until the internal temperature registers 160 degrees F, 4 to 6 minutes per side. Transfer to a plate and let rest for 10 minutes. Brush cabbage and whole scallions with oil and grill until charred, about 1 minute per side. Coarsely chop the cabbage and cut the scallions into 2-inch pieces.

Whisk mayonnaise, honey, soy sauce, vinegar and the remaining 1/2 cup sliced scallions in a small bowl. Serve the burgers on the buns, with the sauce, cabbage, scallions and the remaining kimchi.