Description
Juicy gochujang-spiced chicken burgers topped with a rich, sticky kimchi bacon jam, melted gouda, fresh cilantro, crisp cucumber slices, and a swipe of mayo — a bold Korean-inspired burger that delivers serious flavor in every bite.
Ingredients
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
Instructions
- Make the kimchi bacon jam. In a skillet over medium heat, cook the bacon pieces until crispy and the fat has rendered, about 8–10 minutes. Do not drain the fat. Add the kimchi and brown sugar to the pan. Stir well and cook for another 5–7 minutes until the kimchi softens, the sugar caramelizes, and everything becomes sticky and jammy. Remove from heat and set aside.
- Form the chicken patties. In a large bowl, combine ground chicken, panko breadcrumbs, gochujang sauce, garlic powder, and kosher salt. Mix until just combined — do not overwork the meat. Divide into 4 equal portions and shape into patties slightly wider than your buns, as they will shrink during cooking.
- Cook the patties. Heat a thin layer of avocado oil or olive oil in a skillet over medium-high heat. Cook patties for 4–5 minutes per side until golden brown and cooked through to an internal temperature of 165°F. In the last minute of cooking, place a slice of gouda on each patty and cover the pan briefly to melt the cheese.
- Toast the buns. While the patties rest, toast the buns cut-side down in the same skillet for 1–2 minutes until lightly golden.
- Assemble. Spread mayo on the bottom bun. Add the chicken patty with melted gouda, spoon a generous amount of kimchi bacon jam on top, then layer with cucumber slices and fresh cilantro or greens. Crown with the top bun and serve immediately.
Notes
- Ground chicken is softer than beef — chilling the formed patties in the fridge for 15 minutes before cooking helps them hold their shape better.
- The kimchi bacon jam can be made up to 3 days ahead and stored in the fridge — it actually gets better over time.
- Adjust the gochujang amount to your spice preference; 2 tablespoons gives a medium heat level.
- Prep Time: 15 minutes
- Cook Time: 20 minutes