Korean Pork Burgers

Directions

1. 1

   Preheat your Blackstone griddle to medium heat and lightly oil the surface.

2. 2

   Prepare the green onions by cutting them into 1½-inch pieces, then slicing into thin strips. Place in an ice bath for about 30 minutes to curl. Drain and pat dry.

3. 3

   In a bowl, mix ground pork, garlic paste, ginger paste, soy sauce, sesame oil, and seasoning until just combined. Form into 4 equal patties.

4. 4

   In another bowl, combine kewpie mayo, chopped kimchi, and kimchi juice. Mix well and set aside.

5. 5

   Cook the pork patties on the griddle for 4–5 minutes per side, until fully cooked and nicely browned. Move to a cooler area to rest.

6. 6

   Toast the brioche buns cut-side down until golden. Remove and set aside.

7. 7

   Add a little oil to the griddle and cook the eggs over easy. Spoon chili crisp over each egg just before removing.

8. 8

   Assemble the burgers by spreading kimchi kewpie mayo on the bottom bun, adding the pork patty, topping with the chili crisp egg, and finishing with curled green onions.

9. 9

   Add the top bun and serve immediately.