Kimchi Turkey Burger

Finely chop the kimchi. Place the ground turkey, panko breadcrumbs, kimchi, and 1 to 2 tablespoons of sriracha in a large bowl and season generously with salt and black pepper. Using clean hands, gently mix until the ingredients are evenly distributed and the turkey has taken on a light red color from the sriracha. Divide the mixture into four equal portions and shape into patties about 4¾ inches (12 cm) in diameter and ½ inch (1 to 1.5 cm) thick.

Heat the avocado oil in a large non-stick skillet over medium-high heat. Add the turkey patties and cook for about 7 minutes, or until the undersides are nicely browned. Flip the patties and place a slice of cheese on each one. Cook for another 3 to 4 minutes, or until the cheese is melted and the patties reach an internal temperature of 165°F (74°C).

Meanwhile, thinly slice the tomato and season the slices with a little salt. Cut the burger buns in half. Once the patties are cooked through, transfer them to a plate. Place the buns cut-side down in the same skillet and toast over medium heat for about 2 minutes, or until lightly browned and crisp.

Spread 1 teaspoon each of sriracha and mayonnaise on the bottom half of each bun. Top with fresh cilantro leaves and tomato slices, followed by the turkey patties and microgreens. Close the burgers with the top halves of the buns and serve immediately with your favorite sides.