Crunchy Pork-Kimchi Burgers

I found this recipe in Food & Wine from Grace Parisi.  Sounds delicious and we are going to try this one tonight!  I am going to also try to make a few tofu-kimchi burgers as well.  We'll see if they hold up....

1 Tbsp minced fresh ginger
1 large garlic clove, minced
2 scallions, minced
1 pound ground pork
3/4 cup finely chopped kimchiKosher salt
All-purpose flour, for dusting
2 large eggs, beaten
1 cup panko
Vegetable oil, for frying
Two 5-ounce bags baby spinach
1 bunch bok choy (not called for in F&W recipe, but I am going to add it to the spinach; love the crunch)
1/4 cup plus 2 Tbsp mayonnaise
1/2 tsp toasted sesame oil
1 Tbsp soy sauce
Toasted sesame seeds, for garnish
1 package soft tofu (not called for in the F&W recipe, but I want to try a few tofu-kimchi burgers.  We'll see if they hold up)


In a bowl, combine the ginger, garlic, scallions, pork, and kimchi with 1 tsp of salt (do this also for the tofu).  Form the mixture into eight 3-inch patties, 1/2-inch thick.  Dust the patties with flour.


Put the eggs and panko in 2 shallow bowls.  Dip the patties in the egg and then in the panko, pressing to help the crumbs adhere.


In a large skillet, heat 1/4-inch of the vegetable oil.  Add the patties and fry over medium heat, turning, until golden and cooked through, 5 to 6 minutes.  Drain on paper towels.


Pour off all but 1 Tbsp of the oil in the skillet.  Add the spinach (or, add bok choy first for 1-2 minutes), season with salt and cook over high heat until wilted, about 1 minute.


In a bowl, mix the mayonnaise, sesame oil, and soy sauce (I am going to add a little liquid from the kimchi for a zing).  Mound the spinach and bok choy on plates and top with the burgers.  Drizzle with the sauce, sprinkle with sesame seeds and serve.