Mix the pear, gochujang, soy sauce, sesame oil, ginger, garlic, honey, and a few pinches of salt in a food processor and process until smooth and broken down.

Add 1/3 cup of the mixture to a bowl with the ground lamb. Mix well, using your hands if needed, until well combined. (reserve the remaining marinade to make bulgogi)

Form 4 burger patties making sure they are about equal in size to the English muffins, but a little bigger to account for shrinking on the grill.

Meanwhile, mix the slaw ingredients in a bowl. Taste and season with a little salt and chili flake if needed.

Mix the sauce ingredients in a bowl.

Preheat grill to medium-high heat. Split the English muffins with a fork and toast them on the grill. Set aside and add the sauce to the bottom buns of the muffins.

Grill the burgers about 4-5 minutes a side to a nice medium-well temp. Add the cheese after flipping, and keep an eye on the heat because the honey and pear in the marinade will cause it to brown faster than expected.

Place the cooked burgers onto the sauced bottom buns. Top with sesame seeds, then add on the cucumbers followed by the slaw. Top with the remaining muffin tops and serve.