Bulgogi Burger with Quick Pickled Cabbage and Gochujang Mayo

In a mixing bowl, combine ground beef, soy sauce, brown sugar, crushed red pepper, ginger and garlic powder, and scallions. Mix until well combined, using a fork or your hands.
Form burger patties. You should be able to make about 5 patties, as wide as your palm and about ½ inch thick.
Heat sesame oil in large non-stick skillet on medium-high heat.
Sear burger patties in skillet for 3-4 minutes per side. A rich, caramelized brown crust should form on the seared surface of the patty. If this does not occur, turn your burner up to higher heat.
For the mayo, combine mayo and Gochujang sauce in a small bowl. Refrigerate until needed.
For the pickled cabbage, add apple cider vinegar, water, salt and sugar into a small saucepot and heat on medium-high heat until it begins to boil. Add cabbage and turn the heat to low. Allow to simmer for 2-3 minutes. Remove from heat and allow to rest in the vinegar solution for at least 10 minutes before serving.
To assemble the burgers, add ¾ tablespoon of Gochujang mayo, one burger patty and about ¼ cup of pickled cabbage to a hamburger bun.
These are great served hot or at room temperature.