Korean Bulgogi Burger with Gochujang Mayo

This burger borrows the flavors of bulgogi, the Korean grilled beef dish: soy sauce, garlic, ginger, toasted sesame oil, a little sugar and grated pear. Instead of marinating thin slices, the seasoning goes straight into the ground beef for a sweet-savory patty with great caramelization.

Spicy gochujang mayo and crisp quick-pickled cucumbers (or kimchi) cut through the richness. Because the mix is a bit wetter than plain beef, chill the patties before cooking. See how to keep burgers from falling apart and how to season burgers for more.

1. Quick-pickle the cucumbers. Toss the cucumber slices with rice vinegar, sugar and salt. Let sit at least 15 minutes, then drain.
2. Make the gochujang mayo. Whisk the mayonnaise, gochujang and rice vinegar until smooth. Chill.
3. Season the beef. In a bowl, mix the soy sauce, brown sugar, pear, garlic, ginger, sesame oil, green onions and pepper. Add the beef and mix gently until just combined.
4. Shape and chill. Form 4 patties about ¾ inch thick with a dimple in the center. Refrigerate 20 minutes so they firm up.
5. Heat the grill or pan. Preheat a grill or cast-iron skillet over medium to medium-high heat. The sugar in the patties browns fast, so avoid maximum heat.
6. Cook the patties. Cook 4 to 5 minutes per side until deeply caramelized. Move to a cooler zone if they darken too quickly.
7. Check the temperature. Cook until the patties reach 160°F (71°C). Rest 2 to 3 minutes.
8. Assemble. Toast the buns. Spread with gochujang mayo, add the patty, quick pickles and kimchi if using, and sprinkle with sesame seeds. Serve.

• Control the heat. Soy and sugar caramelize quickly, so medium-high heat gives a dark crust without burning.
• Don't over-squeeze the pear. A little juice keeps the patty moist; too much makes it hard to shape.
• Adjust the spice. Gochujang varies in heat; start with 1 tablespoon and taste.
• Add crunch. Shredded cabbage or a handful of lettuce adds freshness if you skip kimchi.

Approximately 720 calories per serving. This is an estimate.