Pan-Fried Asian-Style Crab Burgers

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2 large eggs

1/4 cup mascarpone, at room temperature

1 1/2 cups kimchi, drained and chopped, plus 2 tablespoons of the pickling juice (see Note)

3 garlic cloves, minced

Kosher salt

2 teaspoons very finely grated peeled fresh ginger

1 1/2 pounds Dungeness or lump crabmeat, picked over

1 cup Japanese panko or plain dry bread crumbs

1 1/4 cups mayonnaise

1 tablespoon fresh lime juice

1 tablespoon sambal oelek (see Note) or other hot sauce

1 teaspoon Dijon mustard

1 teaspoon finely grated lime zest

Freshly ground pepper

2 Belgian endives, halved crosswise and cut lengthwise into thin strips

1 medium carrot, julienned on a mandoline or shredded

Vegetable oil, for frying

12 slices of brioche or 6 split brioche or Portuguese rolls, lightly toasted

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