You’re not gonna find this Hawaiian-style burger, with kimchi mayonnaise and ginger pickles, on any drive-thru menu. Mix up a little extra kimchi mayo for a flavorful dipping sauce if you’re serving the burgers with fries.
2 scallions, trimmed and thinly sliced
1 3/4-inch piece fresh ginger, peeled and grated
1 garlic clove, finely chopped
Pinch of red pepper flakes
1 teaspoon toasted sesame oil
1 pound freshly ground pork (not lean)
1/4 cup packed light brown sugar
1/4 cup soy sauce
1/3 cup kimchi, drained and finely chopped
1/3 cup Aïoli or purchased mayonnaise
Kosher salt
4 hamburger buns, split
1 tablespoon canola oil
1 cup (not packed) cilantro sprigs
The burger patties can be formed up to 4 hours ahead, covered, and refrigerated.
Prepare a grill for medium-high heat.
In a medium bowl, mix the scallions, ginger, garlic, red pepper flakes, and sesame oil.
In a large bowl, mix the pork with 2 tablespoons of the ginger-garlic mixture. Form the mixture into 4 patties that are slightly larger than the buns.
Whisk the brown sugar and soy sauce into the remaining ginger-garlic mixture; set aside. In a small bowl, mix the kimchi and aïoli. Season to taste with salt and set aside.
Grill the patties for 3 to 4 minutes, or until grill marks form on the first side. Turn the patties over, generously brush with some of the soy sauce mixture, and continue grilling for 3 to 4 more minutes, or until the patties are cooked through but still juicy.
Meanwhile, lightly oil the cut sides of the buns with the canola oil and grill the buns, cut side down, for about 2 minutes, or until they are toasted and grill marks have formed.
Spread the kimchi mayonnaise over the bun bottoms. Top with the patties, then generously brush more of the soy sauce mixture over the patties. Divide the pickles among the burgers and top with the cilantro sprigs. Cover with the bun tops and serve.