Spicy Korean Chicken Burgers (Print Version)
# Ingredients:
→ For the Gochujang Chicken Burgers
01 -
1 lb ground chicken (or turkey)
02 -
3 tbsp gochujang (Korean spicy 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 work best)
21 -
1/2 cup mayonnaise
22 -
1 tbsp sriracha (optional)
23 -
Fresh cilantro, for garnish
24 -
Lettuce, sliced cucumber, or any toppings you like
# Instructions:
01 -
Get a big skillet hot over medium heat. Fry the turkey bacon till it's nice and crispy, around 5-7 minutes. Take it out, break it into bits, and put it aside. Using the same pan, cook the chopped onions until they're soft and golden, about 4 minutes. Toss in the chopped kimchi and let it cook for 2-3 minutes until it starts to caramelize. Mix in brown sugar, soy sauce, rice vinegar, and sesame oil. Let it bubble for about 5 minutes, giving it a stir now and then, until it gets thick. Add the bacon bits and red pepper flakes if you want some heat. Keep it warm on low while you make the burgers.
02 -
In a big bowl, mix together the ground chicken, gochujang, soy sauce, sesame oil, honey, minced garlic, grated ginger, green onions, black pepper, and breadcrumbs if you're using them. Stir it all up gently until it's mixed, but don't work the meat too much. Split the mix into 4 equal parts and shape them into patties. Warm up vegetable oil in a big skillet over medium-high heat. Cook the patties for 5-6 minutes on each side, or until they reach 75°C (165°F) inside and look nice and brown.
03 -
Cut your burger buns in half. Spread a little butter on each cut side and toast them in the same pan or another skillet for 2-3 minutes until they turn golden.
04 -
Mix up the mayo with sriracha if you want a kick. Spread a thick layer on the bottom bun. Put your cooked chicken patty on the mayo. Drop a big spoonful of kimchi bacon jam on top of the patty. Sprinkle some fresh cilantro and add any extra stuff like lettuce or cucumber. Cap it with the top half of the bun.
# Notes:
01 -
Want to skip gluten? Just swap the soy sauce for tamari and grab some gluten-free buns.
02 -
You can use vegan mayo instead of regular if you're going for a plant-based option.