This is my take on a Korean classic. Pork, kimchi, and gochujang are key players, and the toasted bun brings texture. Bacon is not traditional, but I’m a rebel. The mayo cools everything down, and the Asian seasoning ties everything together. I used pork from Happy Family Ranch, bacon from Hayfield Farms, Asian seasoning from Poppi’s, and kimchi from The Kitchen by Chefs and Foodies LLC. I hope you like it.

1 pound ground pork (Happy Family Ranch )
1/4 cup brown sugar
1/4 cup soy or soy substitute
1 teaspoon Poppi’s Asian Seasoning
4 strips bacon (Hayfield Farm)
1/4 cup Panko bread crumbs
1/2 cup diced green onion
4 brioche buns, toasted
3 ounces spinach
1 tablespoon mayo
1/2 teaspoon gochujang paste
1/2 cup kimchi (The Kitchen by Chefs and Foodies LLC)

In a bowl add pork, brown sugar, green onion, soy substitute, and ginger; mix well.

Add bread crumbs.

Make patties. Let rest for 15 minutes.

Cook bacon until crisp.

Mix mayo and gochujang paste.

Heat pan to medium.

Toast buns.

Cook burger for 6 minutes on each side until internal temp is 165.

Assembly:
Add mayo to bottom bun
Spinach
Pork patty
Bacon
Kimchi
Add mayo to top bun