Name: Gochujang Chicken Burgers with Kimchi Bacon Jam
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 lb ground chicken; ½ cup panko breadcrumbs; 2 tablespoons gochujang sauce; ½ teaspoon garlic powder; 1 teaspoon coarse kosher salt; Avocado oil or olive oil, for frying; 6 slices bacon, cut into small pieces; 1½ cups kimchi, cut into small shreddy pieces; 2 tablespoons brown sugar; Burger buns; Gouda cheese (optional); Cilantro or mixed greens; Mayo; Cucumber slices

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Burger night just got a serious upgrade. Gochujang Chicken Burgers with Kimchi Bacon Jam are the kind of recipe that takes everything you love about a classic burger and turns the flavor dial all the way up. Juicy, spiced chicken patties infused with bold gochujang sauce are topped with a deeply savory, sticky kimchi bacon jam, melted gouda, crisp cucumber slices, and a swipe of creamy mayo — all stacked between a perfectly toasted bun.

Best of all, this recipe comes together in just 35 minutes with simple, easy-to-find ingredients. Whether it is a laid-back Friday night dinner or something to impress guests at your next cookout, these burgers are guaranteed to steal the show.

Why You’ll Love This Recipe

Incredibly bold flavor — Gochujang, kimchi, bacon, and brown sugar create a deeply layered flavor profile that standard burgers simply cannot compete with.
The kimchi bacon jam is next level — Sticky, smoky, tangy, and slightly sweet, it is the kind of topping that makes people ask for the recipe before they have even finished eating.
Ready in 35 minutes — Both the patties and the jam come together quickly, making this an achievable weeknight dinner as much as a weekend treat.
Fully customizable — Adjust the spice level, swap the cheese, skip the mayo, add extra toppings — this burger works with whatever you have on hand.

Ingredients You’ll Need

Gochujang Chicken Burgers

1 lb ground chicken
½ cup panko breadcrumbs
2 tablespoons gochujang sauce
½ teaspoon garlic powder
1 teaspoon coarse kosher salt
Avocado oil or olive oil, for frying

Kimchi Bacon Jam

6 slices bacon, cut into small pieces
1½ cups kimchi, cut into small shreddy pieces
2 tablespoons brown sugar

Burger Extras

Burger buns
Gouda cheese (optional)
Cilantro or mixed greens
Mayo
Cucumber slices

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

Let’s Get Started

Start with the kimchi bacon jam. In a skillet over medium heat, cook the bacon pieces until crispy and the fat has fully rendered, about 8–10 minutes. Leave the bacon fat in the pan — it is liquid gold for this recipe. Add the shredded kimchi and brown sugar directly into the bacon fat. Stir everything together and cook for another 5–7 minutes, stirring occasionally, until the kimchi softens, the sugar caramelizes, and the whole mixture becomes gloriously sticky and jam-like. Remove from heat and set aside. Try not to eat it all with a spoon before the burgers are ready.
Mix the chicken patties. In a large bowl, combine ground chicken, panko breadcrumbs, gochujang sauce, garlic powder, and kosher salt. Mix until just combined — overmixing will make the patties tough. Divide the mixture into 4 equal portions and shape into patties slightly larger than your buns, as ground chicken shrinks during cooking. For best results, refrigerate the formed patties for 15 minutes to help them firm up.
Cook the patties. Heat a thin layer of oil in a skillet over medium-high heat. Cook patties for 4–5 minutes per side, pressing down gently with a spatula, until deeply golden and cooked through to an internal temperature of 165°F. In the last minute of cooking, lay a slice of gouda on each patty and cover the pan briefly so the cheese melts into a perfectly gooey layer.
Toast your buns. While the patties rest, place the buns cut-side down in the same skillet for 1–2 minutes until lightly golden and crisp. Those little bits of caramelized bacon and kimchi left in the pan? They will toast right into the bun for extra flavor.
Build your burger. Spread a generous layer of mayo on the bottom bun. Add the cheesy chicken patty, then pile on the kimchi bacon jam — don’t be shy with it. Layer on the cucumber slices for freshness and crunch, followed by a handful of fresh cilantro or greens. Cap with the top bun and serve immediately while everything is hot and the cheese is still melty.

Servings and Pairing

This recipe makes 4 burgers. Serve alongside crispy oven fries, sweet potato wedges, or a simple Asian cucumber salad dressed with rice vinegar and sesame oil for a complete meal. For drinks, a cold Korean beer, sparkling water with citrus, or a chilled ginger lemonade all complement the bold, spicy flavors of the burger beautifully.

Variations

Faster Weeknight Version

Make the kimchi bacon jam up to 3 days ahead and store it in the fridge. On the night, all you need to do is mix and cook the patties — dinner is on the table in under 20 minutes.

Lighter Version

Use ground turkey instead of chicken for a slightly leaner patty, and swap the mayo for a light Greek yogurt sriracha sauce. Skip the cheese to reduce calories without losing any of the bold flavor from the jam.

High-Protein Version

Double the ground chicken quantity and serve open-faced on a single bun half to keep carbs lower while increasing the protein per serving. Add a fried egg on top for an extra protein punch that works beautifully with the gochujang flavors.

Budget-Friendly Version

Ground chicken is already one of the more affordable proteins, but you can stretch the recipe further by making slightly smaller patties and serving with extra toppings like shredded cabbage and rice on the side. Store-brand kimchi works perfectly here — no need for a premium brand.

Storage Tips

Fridge: Cooked patties keep in an airtight container for up to 3 days. The kimchi bacon jam keeps separately for up to 5 days and actually improves in flavor over time.
Freezer: Uncooked shaped patties freeze well — place them on a parchment-lined tray to freeze individually, then transfer to a zip-lock bag for up to 2 months. Thaw overnight in the fridge before cooking.
Reheating: Warm patties in a skillet over medium-low heat for 3–4 minutes per side. Reheat the kimchi bacon jam in a small pan with a splash of water to loosen it up.

FAQs

Can I make Gochujang Chicken Burgers with Kimchi Bacon Jam ahead of time?

Absolutely. The kimchi bacon jam is ideal for making ahead — prepare it up to 3 days in advance and refrigerate. The raw patties can also be formed and stored in the fridge for up to 24 hours before cooking, making assembly on the night extremely quick and easy.

What can I substitute for gochujang sauce?

If gochujang is not available, a mix of sriracha and a small amount of miso paste makes a reasonable substitute, delivering a similar balance of heat and fermented depth. Adjust quantities to your spice preference and taste as you go.

How do I know when Gochujang Chicken Burgers are done?

Ground chicken must reach an internal temperature of 165°F to be fully cooked. Visually, the patties should be deeply golden brown on both sides with no pink remaining in the center when cut open.

Final Thoughts

Gochujang Chicken Burgers with Kimchi Bacon Jam are the kind of recipe that genuinely changes how you think about burger night. Bold Korean-inspired flavors, a showstopping topping, and a simple 35-minute cook time make this one of the most rewarding meals you can put on the table. Explore the full recipe card above, fire up that skillet, and get ready to make the best burger you have had in a long time.