Pre-heat the oven to 450°F.
Spray a 2-inch to 3-inch-wide bottom muffin tin; set aside with a second muffin tin that's the same size, if you have one.
In a large bowl, using your hands, mix the pork, ginger, green onions, soy sauce and sriracha.
Using a cookie scoop or your hands, make about twelve 2-ounce to 3-ounce balls.
Place the balls in the prepared muffin tin and, using the second muffin tin (if available), smash the balls to flatten; if only 1 muffin tin is available, use the bottom of a bottle covered with plastic wrap.
Place in the pre-heated oven and bake the smashed patties until cooked through and browning on the edges; 5 to 7 minutes.
Meanwhile, spread the rolls with mayonnaise; place on a baking sheet and toast in the same oven: remove from oven once toasted.
When the burgers are ready, place each one on a toasted roll and top with lettuce, avocado, kimchi, cilantro and pickled ginger.
Alternatively, you can make a "burger bar" and have all the toppings nicely laid out for everyone to make their own burger; don't forget the extra sriracha.
