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This Korean-inspired chicken burger combines fiery gochujang with tangy kimchi bacon jam for an amazing twist on your everyday burger. When these punchy flavors come together, they'll wake up your taste buds and leave you craving more of this incredible flavor combo.
I came up with these burgers while trying to copy my favorite dish from a food truck that stopped visiting my area. After playing around with the recipe a few times, this version became such a hit that my friends now beg me to make it whenever we get together in the summer.
What You'll Need
- Ground chicken: Makes a healthier burger that stays juicy when mixed with the right stuff
- Gochujang paste: Brings that distinctive Korean sweet-spicy kick that makes the whole burger special
- Kimchi: Adds zippy fermented flavor that balances the burger's richness
- Turkey bacon: Gives you smoky flavor without all the fat of regular bacon
- Sesame oil: Adds that nutty taste you need for real Korean flavor
- Brioche buns: Their touch of sweetness works magic with the spicy elements
- Fresh ginger and garlic: Build a flavor base that runs through the whole patty
How To Make It
- Whip up the kimchi bacon jam:
- Start by frying turkey bacon in a pan on medium until it's crisp, roughly 5-7 minutes. Take it out and break it into bits. Using the same pan, cook onions until they turn golden, about 4 minutes. Toss in chopped kimchi and cook 2-3 minutes until it starts to caramelize. Add brown sugar, soy sauce, rice vinegar, and sesame oil, then let everything bubble for about 5 minutes until it thickens. Mix in your bacon bits and red pepper flakes if you want more heat.
- Get your burger mix ready:
- Put ground chicken, gochujang, soy sauce, sesame oil, honey, minced garlic, grated ginger, green onions, black pepper, and breadcrumbs in a big bowl. Mix it all gently with your hands just until everything comes together. Don't mix too much or you'll end up with tough burgers.
- Shape and cook your burgers:
- Split the mixture into four equal parts and shape them into patties a bit wider than your buns since they'll shrink while cooking. Heat some vegetable oil in a big pan over medium-high heat and cook each patty for 5-6 minutes per side until they hit 165°F inside and get a nice golden crust.
- Get your buns ready:
- While your patties cook, cut your burger buns in half, butter the cut sides, and toast them in another pan until they turn golden. This stops your buns from getting soggy from all the juicy goodness.
- Put it all together:
- Mix mayo with sriracha if you want and spread it on the bottom bun. Place your hot chicken patty on top and add a big spoonful of kimchi bacon jam. Throw on some fresh cilantro and any extras like lettuce or cucumber before putting the top bun on.
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Gochujang paste really makes this recipe special. I found it at a Korean market near me years ago and now I put it in everything from marinades to stir-fries. Its rich umami taste with just the right amount of heat has become my go-to trick for making everyday food taste amazing.
Prep In Advance
You can make these patties up to a day ahead and keep them covered in the fridge. This actually makes them taste better as the spices get more time to flavor the meat. The kimchi bacon jam stays good for up to five days in a sealed container in your fridge. Just warm it up a bit before you use it so it spreads easily.
Diet-Friendly Changes
This burger works for lots of different diets. If you can't have gluten, swap the soy sauce for tamari and use gluten-free breadcrumbs or crushed rice crackers instead. If you don't eat pork, the turkey bacon works great, or try beef bacon for a halal option. For folks avoiding dairy, skip the butter when toasting buns and use a plant oil. Vegetarians can swap the chicken for plant-based ground meat and adjust how long you cook it.
What To Serve With It
These burgers go great with Asian-inspired sides. Try them with sweet potato fries sprinkled with five spice powder or a simple cucumber salad dressed with rice vinegar, sesame oil, and some toasted sesame seeds. To make them look fancy, stick wooden skewers through the middle to hold everything together and put extra kimchi and fresh cilantro on the plate.
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Give your next burger night a flavor makeover with these mouth-watering creations!
Frequently Asked Questions
- → Can I substitute ground turkey for chicken in this burger?
Definitely! Ground turkey works great in place of chicken for these burgers. The flavors match well with the gochujang and other spices, and turkey gives you similar texture when cooking. Just make sure you cook your patties until they reach 165°F (75°C) inside to keep them safe to eat.
- → What is gochujang and where can I find it?
Gochujang is a Korean red chili paste that's fermented to create sweet, savory, and spicy notes. It's a key part of Korean cooking that brings depth and kick. You can grab it at Asian grocery shops, in the world foods area of bigger supermarkets, or from online shops. It usually comes in red plastic containers or squeeze bottles.
- → How can I make these burgers gluten-free?
To go gluten-free with these burgers, swap out soy sauce for tamari and use gluten-free breadcrumbs or smashed rice crackers instead of regular ones. Also check that your gochujang doesn't contain wheat as some brands do and pick up some gluten-free burger buns too.
- → Can I prepare the kimchi bacon jam ahead of time?
You bet! You can make the kimchi bacon jam up to 5 days before and keep it in a sealed container in your fridge. It actually gets better after a day or two as all the flavors come together. Just warm it up in a small pot or microwave before putting it on your burgers.
- → What's a good vegetarian alternative for these burgers?
For folks who don't eat meat, you can swap the ground chicken with veggie ground meat products or make a tasty chickpea patty with the same seasonings. For the kimchi bacon jam, try fake bacon or add some smoked paprika and a dash of liquid smoke to get that smoky taste without using real bacon.
- → What side dishes pair well with these burgers?
These Korean-style burgers taste amazing with Asian slaw, sweet potato fries dipped in gochujang mayo, cucumber salad dressed with rice vinegar, or kimchi fried rice. If you want something lighter, try a simple green salad with sesame ginger dressing on top.