Well, not really, but Korean-inspired at least. To begin, I ground some local grass-fed beef stew meat with garlic, herbs, salt, and (after separating some for Milo) togarashi. I let it sit while I cut sweet potato fries and chopped pak choi, and while the fries were going cooked the meat and then sautéed the greens in the burger pan with a little lemon and soy sauce. Topped with homemade kimchi, these were damn fine burgers. The togarashi gave them an intense flavor with good heat, and the kimchi added a pickly crunch with more heat from our homegrown cayenne peppers. This is a keeper, and could become sausage, meatballs, or a filling for peppers, etc. in a second. They unsurprisingly went particularly well with a couple of beers.