In a bowl, toss the carrot fries with 1 tbsp. of oil (2 tbsp. for 4 servings) and salt and pepper to taste. Spread the carrot out on a single layer of a baking sheet and set timer for 20 minutes.
Heat a skillet over medium heat. Once hot, add the pumpkin seeds and toast for 3-5 minutes, stirring frequently to prevent them from burning. Once they are nicely toasted, remove from heat and set aside.
In the empty skillet add half of the ginger, with a drizzle of oil and cook till fragrant. Add hoisin, half the vinegar, and 1 tbsp. of water (2 tbsp. for 4 servings). Simmer for a few seconds until the sauce thickens slightly and remove from heat.
Heat a second skillet on medium heat. In a bowl, combine pork, breadcrumbs, egg, remaining ginger, and season with salt and pepper. Form meat mixture into 2 patties (4 for 4 servings). Add the patties to the hot skillet. Cook for 5-6 minutes on the first side or until golden, then flip and continue to cook for another 5-6 minutes on the other side. Ensure the burgers reach an internal temperature of 165°F or are no longer pink in the middle. Remove from skillet and set aside to rest while you prepare the buns.
Slice the buns in half and place into the toaster oven or oven on broil and toast for 1-2 minutes watching carefully.
To assemble the burgers, place a patty on a bun, spoon over hoisin sauce and top with a small amount of arugula and some sliced pear. Toss remaining vinegar, arugula, pear and toasted seeds together with a drizzle of oil. Serve with carrot fries and enjoy!