Spicy Pork Korean Burger with Gochujang Mayo and Korean Spinach

Step 1

Combine the pork, ponzu, vinegar, green onions, garlic, gochujang, sesame oil and white pepper. Shape into three patties.

Step 2

Grill the burger on high for 7 minutes per side, until the internal temperature reaches 165F degrees.

Step 3

Combine the mayo and gochujang. Refrigerate until ready to use.

Step 4

Bring a large pot of salted water to a boil. Add the spinach for 30-60 seconds.

Step 5

Remove the spinach with a spider ladle, and run under cold water.

Step 6

In a medium bowl, whisk together the garlic, sesame oil, soy sauce and sesame seeds.

Step 7

Squeeze the water out of the spinach with a paper towel. Slice, and place it in the bowl. Toss to combine.

Step 8

Toast the buns. Spread both sides with gochujang mayo. Add a patty. Top with spinach salad.