We're going gochujang-style to give these Korean-inspired burgers a lick of fiery heat from the cult condiment made from fermented chilli paste. Bring the balance with some tang from a crisp veggie pickle and succulent lamb patties, and be wholly impressed by your skills. If you're not a spice fanatic, no biggie, just serve the gochujang on the side.
Thinly slice spring onions, keeping white and green parts separate. Place white spring onion, lamb mince, ¼ tsp salt and pepper in a bowl and mix well to combine. Shape into 2 burger patties.
Thinly slice radishes. Peel and thinly slice carrot into rounds. Place rice wine vinegar in a medium bowl with a good pinch of salt. Add radish and carrot and toss to combine. Set aside to pickle while you prepare cabbage.
Thinly slice cabbage. Place mayonnaise and gochujang in a small bowl and mix to combine.
Heat a frypan over medium-high heat. Add buns, cut-side down, and toast for 30 seconds or until lightly toasted.
Wipe out frypan and return pan to medium-high heat with oil. Add patties and cook for 3–4 minutes each side or until cooked through.
Add cabbage and green spring onion to bowl with pickled carrot and radish and toss to combine. Spread gochujang mayonnaise over each bun base. Top with some pickle and patties. Spread the top bun with a little more mayo and serve with extra pickled vegetables on the side.