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Combine all ingredients for the burger filling in a bowl and mix VERY thoroughly until it becomes sticky.
Form into 4 patties for gastropub style thick burgers or 6-8 for smaller ones.
Sear over medium high heat, flipping after the first side is browned.
If making thick burgers, you may need to finish them in the oven to cook them all the way through to 165.
Toss shredded cabbage in salt and sugar, using your hands to massage the cabbage thoroughly while doing so.
After a few minutes drain off the excess liquid, add your rice wine vinegar and black sesame seeds, and toss together.
Mix sriracha or gochujang into mayo.