Bulgogi Tofu Burgers

Toss 1 English hothouse cucumber, thinly sliced on a diagonal, with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and 3 Tbsp. unseasoned rice vinegar in a medium bowl. Let sit at room temperature, tossing occasionally, until ready to serve.

Wrap each two 14-oz. blocks extra-firm tofu, drained, in a few layers of paper towels and place on rimmed baking sheets. Weigh down each with a heavy object, such as a cast-iron skillet, and let sit 15 minutes.

Meanwhile, purée 1 ripe pear, cored, coarsely chopped, one 2" piece ginger, peeled, thinly sliced, 2 garlic cloves, ¼ cup soy sauce, 2 Tbsp. toasted sesame oil, 1 Tbsp. brown sugar, 1 Tbsp. gochugaru, 3 Tbsp. vegetable oil, and remaining 3 Tbsp. unseasoned rice vinegar in a blender until very smooth. Pour half of marinade into a large baking dish.

Unwrap tofu and slice each block crosswise into 6 slabs. Arrange tofu in a single layer in baking dish, then pour remaining marinade over. Cover and chill 30 minutes.

Prepare a grill for medium-high heat; clean and oil grate. Remove tofu from marinade, letting excess drip back into dish, and transfer to a clean rimmed baking sheet; reserve marinade for glazing and making sauce. Whisk 2 Tbsp. gochujang into reserved marinade.

Place tofu on grate, brush with marinade, and grill until deep brown marks appear, about 5 minutes. Carefully turn tofu over and brush second side with marinade. Grill until deep brown marks appear, about 5 minutes. Return tofu to baking sheet.

Toast 6 hamburger buns, split, cut side down, on grill until golden brown, about 1 minute. Transfer to plates.

Whisk ⅓ cup mayonnaise and 3 Tbsp. marinade in a small bowl. Spread cut sides of buns with sauce. Build burgers with 2 slabs of tofu each, followed by some pickled cucumber slices. Do Ahead: Cucumber can be pickled 1 day ahead. Cover and chill.