Korean Kimchi Burgers - cooking recipe

Ingredients

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)

Preparation

Heat grill to high (450\u00b0 to 550\u00b0).
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.
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.
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.
Spread bun bottoms with chili mayonnaise. Set burgers on buns. With a slotted spoon, put some cabbage relish on each. Serve with remaining relish.