Change up your burger game by creating a spicy pork Korean burger topped with gochujang mayo and a traditional sesame spinach salad.
Combine the pork, ponzu, vinegar, green onions, garlic, gochujang, sesame oil and white pepper. Shape into three patties.
Grill the burger on high for 7 minutes per side, until the internal temperature reaches 165F degrees.
Combine the mayo and gochujang. Refrigerate until ready to use.
Bring a large pot of salted water to a boil. Add the spinach for 30-60 seconds.
Remove the spinach with a spider ladle, and run under cold water.
In a medium bowl, whisk together the garlic, sesame oil, soy sauce and sesame seeds.
Squeeze the water out of the spinach with a paper towel. Slice, and place it in the bowl. Toss to combine.
Toast the buns. Spread both sides with gochujang mayo. Add a patty. Top with spinach salad.
You can substitute soy sauce for the ponzu sauce and black pepper for the white pepper.