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Gochujang Chicken Burgers with Kimchi Jam Recipe

Gochujang Chicken Burgers with Kimchi Jam Recipe
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★★★★★

5 from 6 reviews

These Gochujang Chicken Burgers with Kimchi Bacon Jam combine the bold, spicy flavors of Korean cuisine with the comforting familiarity of an American favorite. Juicy ground chicken infused with gochujang, sesame, and ginger is topped with a unique, savory-sweet kimchi bacon jam, served on soft toasted buns with spiced mayo and fresh garnishes. Perfect for a flavorful twist on classic burgers that can be customized for dietary preferences.

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 a gluten-free version)
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 2 garlic cloves, minced
  • 1-inch piece of fresh ginger, grated
  • 1/4 cup green onions, chopped
  • 1/2 tsp black pepper
  • 1/4 cup breadcrumbs (optional, for binding)
  • 1 tbsp vegetable oil (for cooking)

For the Kimchi Bacon Jam:

  • 4 slices of turkey bacon (or beef bacon for a halal version)
  • 1/2 cup kimchi, chopped
  • 1/4 cup onion, finely chopped
  • 2 tbsp brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp crushed red pepper flakes (optional)

For the Burger Assembly:

  • 4 burger buns (preferably soft, like brioche or potato rolls)
  • 1/2 cup mayonnaise (or vegan mayo for a plant-based version)
  • 1 tbsp sriracha (optional)
  • Fresh cilantro (for garnish)
  • Lettuce, sliced cucumber, or other desired toppings

Instructions

  1. Prepare the Kimchi Bacon Jam: Heat a large skillet over medium heat and cook the turkey bacon until crispy, about 5-7 minutes. Remove bacon, crumble, and set aside. In the same pan, add chopped onions and cook until golden and softened, around 4 minutes. Add chopped kimchi and cook for 2-3 minutes until caramelized. Stir in brown sugar, soy sauce, rice vinegar, and sesame oil. Simmer for about 5 minutes until thickened, stirring occasionally. Stir in crumbled bacon and crushed red pepper flakes if using. Keep warm on low heat.
  2. Make the Gochujang Chicken Patties: In a large bowl, combine ground chicken, gochujang, soy sauce, sesame oil, honey, minced garlic, grated ginger, green onions, black pepper, and breadcrumbs if using. Mix gently to combine without overworking. Divide into 4 equal portions and shape into patties. Heat vegetable oil in a skillet over medium-high heat and cook patties 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F/75°C). Cook in batches if needed.
  3. Toast the Buns: Slice burger buns in half and lightly butter the cut sides. Toast them in a skillet over medium heat for 2-3 minutes until golden and crisp. This prevents sogginess and adds flavor.
  4. Assemble the Burgers: Mix mayonnaise with sriracha if desired for a spicy mayo. Spread a generous layer on the bottom bun. Place a cooked chicken patty on top, followed by a heaping tablespoon of kimchi bacon jam. Garnish with fresh cilantro and desired toppings like lettuce or cucumber. Top with the toasted bun and serve immediately.

Notes

  • Gochujang gives these burgers their signature spicy-sweet depth; find it in Asian markets or online if unavailable locally.
  • The kimchi bacon jam can be made up to a week in advance and stored refrigerated.
  • For leaner burgers, use ground turkey breast and add a bit of olive oil to maintain juiciness.
  • Adjust spiciness by reducing gochujang or skipping sriracha mayo if preferred milder.
  • Try different buns such as brioche, whole wheat, or lettuce wraps for low-carb options.
  • Vegetarian option: Substitute chicken patties for veggie patties and keep kimchi bacon jam (or vegan bacon alternative).
  • Gluten-free: Use gluten-free breadcrumbs and buns.

Nutrition

Keywords: gochujang chicken burger, kimchi bacon jam, Korean flavor burger, spicy chicken burger, fusion burger recipe

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