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Gochujang Chicken Burgers with Kimchi Jam topped with fresh herbs on toasted brioche buns.

Gochujang Chicken Burgers with Kimchi Jam

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  • Author: Aneta
  • Total Time: 40 mins
  • Yield: 4 burgers 1x

Description

Bold, spicy, and utterly craveable, these Gochujang Chicken Burgers with Kimchi Jam layer juicy chicken patties, sweet-spicy Korean chili paste, and a tangy kimchi bacon jam, all tucked into toasted buns for an unforgettable burger night!

Ingredients

Scale

For the Gochujang Chicken Burgers

  • 1 lb ground chicken (or turkey if preferred)

  • 3 tbsp gochujang (Korean chili paste)

  • 2 tbsp soy sauce (or tamari for gluten-free)

  • 1 tbsp sesame oil

  • 1 tbsp honey

  • 2 garlic cloves, minced

  • 1-inch piece fresh ginger, grated

  • ¼ cup green onions, chopped

  • ½ tsp black pepper

  • ¼ cup breadcrumbs (optional, for binding)

  • 1 tbsp vegetable oil (for cooking)

For the Kimchi Bacon Jam

  • 4 slices turkey bacon (or beef bacon for halal)

  • ½ cup kimchi, chopped

  • ¼ cup onion, finely chopped

  • 2 tbsp brown sugar

  • 2 tbsp rice vinegar

  • 1 tbsp soy sauce

  • 1 tsp sesame oil

  • ½ tsp crushed red pepper flakes (optional)

For Assembly

  • 4 burger buns (brioche or potato rolls preferred)

  • ½ cup mayonnaise (or vegan mayo)

  • 1 tbsp sriracha (optional)

  • Fresh cilantro

  • Lettuce, sliced cucumber, or other desired toppings

Instructions

  1. Prepare the Kimchi Bacon Jam

    • Heat a large skillet over medium heat. Cook turkey bacon until crispy, about 5-7 minutes. Remove, crumble, and set aside.

    • In the same pan, sauté onions until golden, about 4 minutes.

    • Add chopped kimchi; cook 2-3 minutes until caramelized.

    • Stir in brown sugar, soy sauce, rice vinegar, and sesame oil. Simmer 5 minutes until thick and jammy.

    • Stir in crumbled bacon and red pepper flakes (if using). Keep warm.

  2. Make the Chicken Patties

    • In a large bowl, combine ground chicken, gochujang, soy sauce, sesame oil, honey, garlic, ginger, green onions, black pepper, and breadcrumbs (if using).

    • Mix gently, then form into 4 equal patties.

  3. Cook the Patties

    • Heat vegetable oil in a skillet over medium-high heat. Cook patties 5-6 minutes per side until golden and internal temp reaches 165°F (75°C).

  4. Toast the Buns

    • Slice buns in half, butter lightly, and toast for 2-3 minutes until golden.

  5. Assemble the Burgers

    • Mix mayonnaise with sriracha if desired. Spread on bottom bun.

    • Add chicken patty, spoon kimchi bacon jam on top, and finish with cilantro and additional toppings. Cap with top bun. Serve hot and enjoy!

Notes

Adjust gochujang amount for spicier or milder burgers.
Swap ground turkey for chicken if preferred.
Kimchi bacon jam keeps up to a week in the fridge.
Great with brioche or potato buns for extra softness.

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Korean-Inspired

Nutrition

  • Serving Size: 1 burger
  • Calories: 580 kcal
  • Sugar: 9 g
  • Sodium: 1160 mg
  • Fat: 28 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 19 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 2 g
  • Protein: 32 g
  • Cholesterol: 115 mg

Find it online: https://chickenmagicrecipes.com/gochujang-chicken-burgers-with-kimchi-jam/