Kimchi Pork Burgers

1 lb ground pork
1 c sliced scallions, divided, plus 8 whole scallions, trimmed
3/4 cup chopped kimchi, divided
1 tsp fish sauce
1/4 tsp pepper
4 leaves napa cabbage
1 Tbsp olive oil
1/3 c low fat mayo
1 tsp honey
1 tsp low sodium soy sauce
1 tsp rice vinegar
4 whole wheat hamburger buns

1. Preheat grill to high.
2. Mix pork, ½ cup sliced scallions, ½ cup kimchi, fish sauce and pepper in a large bowl. Form into 4 patties, each about 4 inches wide.
3. Grill the patties, turning once, until the internal temperature registers 160°F, 4 to 6 minutes per side. Transfer to a plate and let rest for 10 minutes. Brush cabbage and whole scallions with oil and grill until charred, about 1 minute per side. Coarsely chop the cabbage and cut the scallions into 2-inch pieces.
4. Whisk mayonnaise, honey, soy sauce, vinegar and the remaining ½ cup sliced scallions in a small bowl. Serve the burgers on the buns, with the sauce, cabbage, scallions and the remaining kimchi.

• Tip: The Korean fermented vegetable condiment kimchi comes in a wide variety of flavors and heat levels. Gochugaru (Korean red chile flakes) in traditional or hot kimchi adds kick to this burger. If heat's not your thing, try a mild or chile-free white kimchi.
• To make ahead: Prepare patties (Step 2) and refrigerate for up to 8 hours.