In a separate bowl: whisk together the sesame oil, soy, gochujang, and honey. Taste. Is it good? I hope so.

In the other bowl, combine the meat, onion, jalapeno, chives, and wet mixture. Mix with your hands. I like to fold and press to combine everything. Otherwise, I feel the meat gets overworked.

Once everything is nice and cozy together, hand form into patties, between 4 and 5 ounces, and let them chill out in the fridge for half an hour so the meat can calm down and come together.

Get the grill smoking hot and cook them. Pretty straightforward. Less than 10 minutes.

For the pickled cucumbers, combine salt, sugar, and Sambal Oelek in the pot, and heat it very gently until the salt and sugar have dissolved. I usually drop a handful of ice cubes in to cool it down.

Slice the cucumbers, pack them in a jar or Tupperware or bowl, pour the cool pickling liquid on top, and put it in the fridge for half an hour. I usually do big batches of pickled vegetables once a week, pickling things like onion, carrot, jalapenos, and green beans. They make a great snack, in addition to a salad or topping for a sandwich.

Once your burger is cooked, serve it however you want.