• Place the diced pear, soy sauce, salt, rice vinegar, sugar, garlic, ginger and sesame oil in the bowl of a food processor or blender and blend until puréed.

  Pour the purée into a small sauce pan and reduce on low to medium heat for approximately 8 minutes until all the liquid is evaporated out. Allow the reduced marinade to cool for a few minutes.

  Pour the marinade into a large bowl with the ground beef and mix enough to just incorporate without over-working. Place bowl in fridge for 30 minutes.

  Remove from fridge and while your skillet is preheating to medium- high, form the marinated beef into 4 patties. Heat a couple tablespoons of oil in your skillet until it barely begins to smoke. Place the patties in the skillet and sear for approximately 4 minutes on each side or until desired doneness is reached.

  Serve burgers on toasted buns with Korean barbecue sauce, kimchi mayo and spicy Korean -style pickles.

Kimchi Mayo

• Place mayo and kimchi in the bowl of a food processor and blend until smooth.