Gochujang Chicken Kimchi Burgers (Print Version)
# Ingredients:
→ For the Gochujang Chicken Burgers
01 -
1 lb ground chicken (or turkey)
02 -
3 tbsp gochujang (Korean chili paste)
03 -
2 tbsp soy sauce
04 -
1 tbsp sesame oil
05 -
1 tbsp honey
06 -
2 garlic cloves, minced
07 -
1-inch piece fresh ginger, grated
08 -
1/4 cup green onions, chopped
09 -
1/2 tsp black pepper
10 -
1/4 cup breadcrumbs (optional)
11 -
1 tbsp vegetable oil, for cooking
→ For the Kimchi Bacon Jam
12 -
4 slices turkey bacon (or beef bacon)
13 -
1/2 cup kimchi, chopped
14 -
1/4 cup onion, finely chopped
15 -
2 tbsp brown sugar
16 -
2 tbsp rice vinegar
17 -
1 tbsp soy sauce
18 -
1 tsp sesame oil
19 -
1/2 tsp crushed red pepper flakes (optional)
→ For the Burger Assembly
20 -
4 burger buns (brioche or potato rolls recommended)
21 -
1/2 cup mayonnaise
22 -
1 tbsp sriracha (optional)
23 -
Fresh cilantro, for garnish
24 -
Lettuce, sliced cucumber, or other desired toppings
# Instructions:
01 -
Heat a large skillet over medium heat. Cook the turkey bacon until crispy, about 5-7 minutes. Remove from pan, crumble, and set aside. In the same pan, sauté the chopped onions until softened and golden brown, about 4 minutes. Add the chopped kimchi and cook for 2-3 minutes until slightly caramelized. Stir in brown sugar, soy sauce, rice vinegar, and sesame oil. Simmer for about 5 minutes, stirring occasionally, until the mixture thickens. Stir in the crumbled bacon and optional crushed red pepper flakes. Keep on low heat while preparing the burgers.
02 -
In a large bowl, combine ground chicken, gochujang, soy sauce, sesame oil, honey, minced garlic, grated ginger, green onions, black pepper, and optional breadcrumbs. Mix gently until just combined, being careful not to overwork the meat. Divide the mixture into 4 equal portions and shape into patties. Heat vegetable oil in a large skillet over medium-high heat. Cook patties for 5-6 minutes per side, or until internal temperature reaches 75°C (165°F) and they're golden brown.
03 -
Slice burger buns in half. Lightly butter each cut side and toast in the same pan or a separate skillet for 2-3 minutes until golden brown.
04 -
Mix mayonnaise with optional sriracha. Spread a generous layer on the bottom bun. Place the cooked gochujang chicken patty on top of the mayo. Spoon a heaping tablespoon of kimchi bacon jam over the chicken patty. Add fresh cilantro and any additional toppings like lettuce or cucumber. Top with the remaining half of the bun.
# Notes:
01 -
For a gluten-free version, use tamari instead of soy sauce and gluten-free burger buns.
02 -
Vegan mayo can be substituted for traditional mayonnaise for a plant-based option.