The Kimchi Pork Burger with Spicy Mayo

This Korean inspired Kimchi Pork burger will have you almost crying at how good it is! I found myself having an unusual craving (not that unusual) for a burger the other day. Then I started craving a fried egg on that burger. Then, I started craving Korean-style braised pork in hot, sweet barbecue sauce as the star of that burger... Can you follow my train of thought? Naturally, this burger began to take on an Asian-inspired flavor profile. 

Living in New York City, I didn't take much for me to hunt down some kimchi. Kimchi is one of my favorite snack foods on the planet besides Nacho Doritos! Kimichi is a traditional Korean dish of fermented cabbage (nappa, diakon, or bok choy are common), Korean red pepper powder, fish sauce, ginger, garlic, salted shrimp, and more. To make your own Kimchi can take up to several days. Here's a recipe if you want to try it yourself). Personally, I just find it easier to go into a Korean market to buy some. It can last for weeks in your fridge, though I wouldn't recommend freezing it. 

Kimchi is slightly sweet and sour and adds the perfect acidic edge to the fattiness of the pork. I wanted to give it extra flavor so I tossed it in honey and sesame seeds (think of the dish sesame Chicken). I thought to use pork instead of ground beef or turkey, for example, because pork is such a staple ingredient in Asian cuisine. Plus, I just could not imagine pulling off this burger any other way :). The spicy mayo with Sriracha (my favorite) adds the perfect peppery kick to every bite. I also quickly pickled some cucumbers with a pinch of salt, sugar, and rice wine vinegar. And last but not least, I top the whole thing off with a fried, runny-yolked egg. 

I cannot sum up the perfection of flavors that you will experience. All I can advise is that you try it for yourself- trust me, you won't regret it! 

Ingredients 
Serves 4

Burgers 
4 tablespoons olive oil 
1/4 pound baby bok choy, washed and trimmed 
2 scallion, roughly chopped, plus more for garnish
2 tablespoons freshly grated ginger
1 tablespoon minced garlic, about 2 cloves 
1 small shallot, chopped, ends removed
1 pound ground pork, 80% lean 20%fat
1 tablespoon sesame oil 
3 tablespoons soy sauce 
Kosher salt and pepper 
3/4 cup honey 
1 cup sesame seeds 
1/2 cup mayonnaise 
3 tablespoons Sriracha 
4 seeded buns, split and lightly toasted

Toppings:
- Quick pickled cucumbers 
1 small cucumber sliced into 1/4-inch thick rounds, marinated in 2 tablespoon rice wine vinegar, 2 teaspoons salt, 2 teaspoons granulated sugar
- Kimchi (store bought will do)
- Fried egg (I like mine runny, sunny side-up!) 
- Scallion, for garnish 

Directions

In a small bowl, whisk together the mayonnaise and Sriracha. Set aside in the refrigerator. 

In a food processor, combine 2 tablespoons olive oil, bok choy, scallion, ginger, garlic, shallot and pulse together until finely minced. In a large bowl, combine together the bok choy mixture with the pork, soy sauce, sesame oil, salt and pepper. Divide the pork mixture in half, then in half again forming four equal parts. Shape into 1 1/2 inch-thick patties and season each side with salt and pepper. 

Heat the remaining oil in a large skillet over medium-high heat. Cook the burgers until golden brown on both sides. Reduce heat to low and pour the honey evenly over all the top of patties. Pour sesame seeds over each patty and flip them all over to coat evenly until the sesame seeds turn slightly brown, about 1 minute. Keep the pan moving to prevent the honey and seeds from burning. 

Spread the spicy mayonnaise over the tops and bottoms of each bun. Top with the burger, pickles, Kimchi, fried egg, sesame seeds, and scallion. It is YUMMMMMM! 

Notes 
- Substitute ground pork for ground beef or turkey
- Do not worry if all the seeds do not coat the each patty, just keep flipping them (a pair of tongs can really help)! 
- Other toppings that would be delicious with this burger are grilled mushrooms, seaweed or seaweed salad.