Korean Kimchi Burger With Gochujang Aïoli

• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoon gochujang
• 1/2 teaspoon garlic powder
• 1 1/2 pound ground chuck (15-20 percent fat content
• 4 slices cheddar cheese
• 1 bunch scallions
• 2 tablespoon olive oil
• kosher salt
• 1/3 cup napa cabbage kimchi, roughly chopped
• 1 avocado, sliced
• 4 hamburger buns, split and toasted

1. Mix all the ingredients together in a small bowl until well combined.
2. Preheat the grill to medium-high heat. Divide the meat into 4 equal parts and form into patties. Brush lightly with oil, and season generously with salt.
3. Cook the burgers to your desired doneness, adding a slice of Cheddar cheese to each patty during the last 1 minute of cooking. Remove from the grill and let rest for 5 minutes.
4. Lightly brush the whole scallions with oil and season with salt. Grill for 2 minutes, until char marks are visible, and then flip and cook for 1 more minute. Remove from the grill and roughly chop, discarding the roots.
5. Top each hamburger bun with cheeseburger, grilled scallions, kimchi, and avocado. Slather generously with gochujang aïoli. Serve immediately.