Gochujang Burger with Spicy Slaw

cooking.nytimes.com

B.J. Zolp

3 tablespoons gochujang

3 tablespoons unseasoned rice vinegar

3 tablespoons olive oil, plus more for hands, grill grates and brushing on patties

1 tablespoon toasted sesame oil

1 tablespoon granulated sugar

4 garlic cloves, finely grated

1½ pounds ground pork

Kosher salt (such as Diamond Crystal) and black pepper

1 medium Kirby cucumber, halved lengthwise and thinly sliced

2 ounces soy bean sprouts, rinsed and drained (about 1 cup)

1 large carrot, grated on the large holes of a box grater

2 scallions, thinly sliced

4 burger buns, split

Mayonnaise, for serving

Directions at cooking.nytimes.com

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