Preparation

• In a small bowl, combine the oil, lime juice, sugar, and 1/4 tsp. salt, and stir until the sugar dissolves. Add the cucumber and set aside for at least 15 minutes.
• Prepare a medium-high (400°F to 475°F) charcoal or gas grill fire, or heat a grill pan over medium-high heat.
• In a medium bowl, combine the beef, kimchi, soy sauce, ginger, and 1/4 tsp. salt. Shape into four thin patties, about 4-1/2 inches across, and make a slight indentation in the center. Cover and refrigerate for at least 10 minutes and up to 1 day.
• In a medium bowl, combine the slaw mix, mayonnaise, gochujang, and sesame seeds, if using. Drain the cucumbers and reserve the liquid for basting the burgers.
• Brush the cucumber liquid on one side of each burger, and grill the burgers that side down for 2 minutes. Flip and brush with more of the liquid. continue grilling, flipping, and brushing until cooked to desired doneness (135°F for medium rare). Serve the burgers on the buns topped with some slaw (you’ll have some left over) and the cucumbers.