Bring a medium pot of lightly salted water to a boil. Add the soy sprouts and cook uncovered until tender yet still crisp, about 15 seconds. Drain in a colander, then immediately submerge in ice water. Once the soy sprouts are cold, drain well, and add kimchee base and sesame oil; mix well and set aside.
In a large bowl, combine the beef, mushrooms, water chestnuts, onion, cilantro, garlic chives or green onion, garlic, ginger, oyster sauce, Worcestershire sauce, soy sauce, salt, pepper and cayenne pepper and mix until well incorporated.
Preheat the grill or grill pan on high. Divide the meat into eight equal patties. Coat the grill with non-stick spray. Place the patties onto the grill and cook to desired doneness; 160°F is safe and recommended.
Remove the burgers from the grill and place onto buns. Top with kimchee soy sprouts and your favorite condiments and enjoy.