Step 2

For the slaw, in a medium bowl, whisk the mayo, gochujang, oil, ginger, sugar, and garlic. Mix in the cabbage, kimchi and brine, and scallions. Cover and chill.

Step 3

For the pickled onions, in a small saucepan, heat the vinegar, sugar, and salt over medium, stirring until the sugar and salt dissolve, about 2 minutes. Mix in the onion. Remove from heat. Let stand until cool, then drain.

Step 4

For the sauce, in a medium skillet, heat the canola oil, a half turn of the pan, over medium. Add the garlic and ginger. Stir until aromatic, about 1 minute. Add the sugar, soy sauce, vinegar, cornstarch, honey, and sesame oil. Cook, stirring often, until thickened, about 2 minutes. Add the gochujang. Reduce heat to low and keep the sauce warm.

Step 5

Heat a large cast-iron skillet or griddle over medium-high.

Step 6

For the burgers, in a medium bowl, mix the beef, garlic, ginger, Worcestershire, soy sauce, and sesame oil; season with black pepper. Form 4 patties (thinner in the centers for even cooking).

Step 7

Drizzle the patties with the canola oil. Cook, turning occasionally, to desired doneness, 7 to 8 minutes for medium.

Step 8

Arrange some pickled onions on the bun bottoms. Coat the burgers with the BBQ sauce and set on the buns. Top with sesame seeds, the slaw, and the bun tops.