In a large bowl, combine ground pork, soy sauce, sesame oil, scallions, ginger, garlic, and panko. Mix very thoroughly with your hands or a stand mixer until the mixture becomes sticky and cohesive but still fluffy.

Form into 4 thick patties for gastropub-style burgers or 6–8 smaller ones.

In a large bowl, toss shredded cabbage with salt and sugar. Massage with your hands until the cabbage softens and releases liquid.

Let sit for 5–10 minutes, then drain off any excess moisture. Add rice vinegar (to taste) and sesame seeds if using, then toss to combine.

Combine all of the ingredients in a medium bowl and mix thoroughly. Taste and adjust seasoning to preference, then keep refrigerated until ready to use.

Heat a skillet or grill pan over medium heat. Add a light coating of oil and sear the patties until deeply browned on one side, then flip and continue cooking.

For the thicker patties, transfer to a 375°F oven to finish cooking through.

Toast your burger buns, then spread spicy sesame special sauce on the bottom bun, add a pork patty, top with cabbage slaw, and finish with the top bun. Serve immediately.