The patty: ground pork, seasoned with minced garlic and lemongrass, salt and pepper
The bun: Slow Dough Challah Buns
Toppings: homemade mayo blitzed with kimchi, extra kimchi
Instructions (4 burgers):
Peel off tough outer layer of 1 stalk of lemongrass and discard. Dice what’s left of the lemongrass. Dice 3 tbs garlic. Combine garlic, lemongrass, 1 lb ground pork, and season with salt and pepper. Form patties and place in refrigerator for at least an hour to allow flavors to combine. While burgers are resting, make the kimchi aioli:
Whisk together 1 large egg yolk, 1/4 tsp salt, and 1 diced garlic clove. After combined, continue whisking, slowly adding 1/2 cup olive oil. Whisk until fully emulsified and fluffy. Fold in 4 tbs kimchi chopped kimchi. Set aside in refrigerator.
Grill burgers over medium-high heat, 5-7 minutes per side (or until the internal temperature reads 160F). Toast 4 challah rolls on grill until slightly browned. Remove, top with lemongrass pork patties, smear with kimchi aoili, and top with more kimchi (to taste). Enjoy!
Get your Kimchi Aioli Ingredients here!