Korean Kimchi Burgers

• 3 cups finely shredded napa cabbage
• 1/2 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 1/2 teaspoons asian chili-garlic sauce, divided (Sriracha)
• 1/4 cup mayonnaise
• 1 1/2 lbs ground chuck (80-20)
• 2 tablespoons soy sauce
• 4 hamburger buns, split (I like sesame seeded)

1. Heat grill to high (450u0b0 to 550u0b0).
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.

cabbage, green onion, rice vinegar, garlic, fresh ginger, sesame oil, asian chiligarlic sauce, mayonnaise, ground chuck, soy sauce, buns

Taken from www.food.com/recipe/korean-kimchi-burgers-510317 (may not work)