Crunchy Pork Kimchi Burgers

INGREDIENTS

1. 1 tablespoon minced fresh ginger
2. 1 large garlic clove, minced
3. 2 scallions, minced
4. 1 pound ground pork
5. 3/4 cup finely chopped kimchi
6. Kosher salt
7. All-purpose flour, for dusting
8. 2 large eggs, beaten
9. 1 cup panko (Japanese bread crumbs), lightly crushed
10. Vegetable oil, for frying
11. Two 5-ounce bags baby spinach
12. 1/4 cup plus 2 tablespoons mayonnaise
13. 1/2 teaspoon toasted sesame oil
14. 1 tablespoon soy sauce
15. Toasted sesame seeds, for garnish
16. 1. In a bowl, combine the ginger, garlic, scallions, pork and kimchi with 1 teaspoon of salt. Form the mixture into eight 3-inch patties, 1/2 inch thick. Dust the patties with flour.
    2. 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.
    3. In a large skillet, heat 1/4 inch of vegetable oil. Add the patties and fry over moderate heat, turning, until golden and cooked through, 5 to 6 minutes. Drain on paper towels.
    4. Pour off all but 1 tablespoon of the oil in the skillet. Add the spinach in batches, season with salt and cook over high heat until wilted, about 1 minute.
    5. In a bowl, mix the mayonnaise, sesame oil and soy sauce. Mound the spinach on plates and top with the burgers. Drizzle with the sauce, sprinkle with sesame seeds and serve.