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1. Prepare Sesame-Scallion Mayonnaise. In medium bowl toss red cabbage with kimchi and 1 Tbsp. of the Sesame-Scallion Mayonnaise; set aside
2. In large bowl gently mix beef and fish sauce; form in six 3/4-inch thick patties. Indent each patty. For charcoal or gas grill, cook patties on rack of covered grill directly over medium heat for 10 to 12 minutes, or until done (160 degrees F), turning once midway through grilling. For each burger, spread 1 Tbsp. Sesame-Scallion Mayonnaise on bun. Layer patty and some kimchi mixture. Makes 6 burgers.Sesame-Scallion Mayonnaise:
3. In small bowl whisk 1 pasteurized egg yolk, 1 Tbsp. Dijon mustard, 1 Tbsp. white vinegar, and 1 Tbsp. chili sauce until combined. In a thin stream slowly whisk in 1/3 cup sesame oil and 1/3 cup peanut oil (mayonnaise will thicken). Stir in 2 green onions and 1 tsp. sesame seeds. Refrigerate, covered, up to 3 days; stir before using. Makes 1 scant cup.