"Burger of the Month: Korean BBQ Burgers"

Ingredients

• ½ cup mayonnaise or vegan mayonnaise (I like Sir Kensington’s Fabanaise)
• 1 tbsp. gochujang (Korean hot pepper paste)
• 1 tbsp. toasted sesame oil
• 1 tsp. grated peeled fresh ginger
• 1 tsp. sugar or honey
• 1 clove garlic, grated
• 2 cups shredded savoy, green, or red cabbage
• 1 cup store-bought kimchi, thinly sliced, plus a splash of the brine
• 2 scallions, thinly sliced
• ½ cup apple cider vinegar
• 2 tsp. sugar
• ½ tsp. salt
• 1 red onion, very thinly sliced
• 1 ½ tsp. canola or vegetable oil
• 2 cloves garlic, chopped
• 1-inch piece of fresh ginger, peeled and grated
• ½ cup (packed) brown sugar
• ½ cup soy sauce
• About 3 tbsp. rice vinegar
• 1 tbsp. cornstarch, dissolved in 1 tbsp. warm water
• 1 tbsp. honey
• 1 tsp. toasted sesame oil
• 1 to 2 tbsp. gochujang (Korean hot pepper paste)
• 1 ½ lb. 80% lean ground beef
• 2 large cloves garlic, finely chopped
• 2 tsp. Worcestershire sauce
• 1 tsp. soy sauce
• Black pepper
• 1 tbsp. canola or vegetable oil
• 4 brioche burger buns or other soft burger buns
• Toasted sesame seeds, for serving