Combine minced ginger, minced garlic, minced scallions, ground pork, chopped kimchi, and salt in a bowl.

Form the pork mixture into eight 3-inch patties, about 1/2 inch thick.

Dust the patties with all-purpose flour.

Place beaten eggs in one shallow bowl and crushed panko bread crumbs in another shallow bowl.

Dip each patty in the beaten egg, then coat thoroughly with panko bread crumbs, pressing gently to help the crumbs adhere.

Heat 1/4 inch of vegetable oil in a large skillet over moderate heat.

Carefully add the breaded patties to the hot oil and fry, turning occasionally, until golden brown and cooked through, approximately 5 to 6 minutes.

Remove the cooked patties from the skillet and drain on paper towels to remove excess oil.

Pour off all but 1 tablespoon of the oil from the skillet.

Add baby spinach to the skillet in batches, season lightly with salt, and cook over high heat until wilted, about 1 minute per batch.

In a small bowl, whisk together mayonnaise, toasted sesame oil, and soy sauce until well combined.

Mound the wilted spinach on individual serving plates.

Place two pork kimchi burgers on top of the spinach on each plate.

Drizzle the sesame-soy mayonnaise over the burgers and sprinkle with toasted sesame seeds.

Serve immediately.