Gochujang Burger with Spicy Slaw

Whisk together the gochujang, vinegar, olive oil, sesame oil, sugar, and garlic in a large bowl; transfer half of the mixture to a medium bowl and set aside until ready to use.

Add the pork, 1½ teaspoons salt, and ½ teaspoon pepper to the large bowl with half of the gochujang mixture. Break up the clumps and incorporate the ingredients together without compacting the meat into a dense mass, until all of the gochujang mixture has been absorbed.

Lightly oil your hands. Working one at a time, divide the pork mixture into 4 equal portions; roll gently between your hands into balls. Arrange on a rimmed baking sheet and flatten to patties about 1-inch thick.

Toss the cucumber, sprouts, carrot, and scallions in the medium bowl with the reserved gochujang mixture until completely coated; season with salt and pepper. Let sit until ready to serve.

Prepare a grill for medium-high direct heat. Clean and oil the grates.

Grill the buns until toasted on both sides, about 30 seconds to 1 minute per side. Transfer to a baking sheet. Brush the patties on both sides with oil and grill until lightly charred on both sides and just cooked through, about 4 minutes per side, closing the grill top between flips as needed if using a gas grill. Transfer the burgers to a plate and let sit for 5 minutes.

Top with burgers and gochujang slaw and serve.