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This Korean twist on burgers mixes fiery gochujang chicken with tangy kimchi bacon jam. Your tastebuds will go wild with the combo of spicy-sweet and tangy-savory flavors all packed into one amazing sandwich.
I came up with these burgers trying to copy my favorite dish from a food truck that stopped coming around my area. After playing 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 summer.
Ingredients
- Ground chicken: Makes a healthier burger that's still juicy when mixed with the right stuff
- Gochujang paste: Brings that key Korean sweet-spicy kick that makes these burgers special
- Kimchi: Adds zesty fermented flavor that balances the burger's richness
- Turkey bacon: Gives you that smoky taste without all the fat of regular bacon
- Sesame oil: Adds that nutty flavor you need for real Korean taste
- Brioche buns: Their touch of sweetness works great with the spicy parts
- Fresh ginger and garlic: Build amazing aroma that runs through the whole patty
Step-by-Step Instructions
- Prepare the kimchi bacon jam:
- Start by getting your turkey bacon crispy in a skillet over medium heat for about 5-7 minutes. Take it out and break it into pieces. Using that same pan, cook onions until they turn golden, roughly 4 minutes. Throw in your chopped kimchi and let it cook 2-3 minutes until it starts to caramelize. Add brown sugar, soy sauce, rice vinegar, and sesame oil, then let everything bubble away for about 5 minutes until it looks jammy. Mix in your bacon pieces and red pepper flakes if you want more heat.
- Mix the chicken burger mixture:
- In a big bowl, throw together ground chicken, gochujang, soy sauce, sesame oil, honey, minced garlic, grated ginger, green onions, black pepper, and breadcrumbs. Mix it all gently with your hands just until combined. Don't mix too much or you'll end up with tough burgers.
- Form and cook the patties:
- Split the mix into four equal parts and shape them into patties a bit bigger than your buns since they'll shrink when cooking. Heat up some vegetable oil in a big skillet over medium-high heat and cook each side for 5-6 minutes until they hit 165°F inside and get a nice golden crust.
- Toast the buns:
- While your patties cook, cut your burger buns in half, butter the cut parts, and toast them in another pan until they're golden. This keeps your buns from getting soggy from all the juicy toppings.
- Assemble your masterpiece:
- Mix mayo with sriracha if you want and spread it on the bottom bun. Put your hot chicken patty on top, then a big spoonful of that kimchi bacon jam. Add 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 nearby Korean store years ago and now I put it in everything from marinades to stir fries. That deep savory flavor with just the right heat has become my go-to trick for turning ordinary food into something amazing.
Make Ahead Options
You can make these patties a day early 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 the fridge in a sealed container. Just warm it up a bit before you use it so it spreads nicely.
Dietary Adaptations
This recipe works for lots of different diets. Need gluten-free? Just swap in tamari for soy sauce and use gluten-free breadcrumbs or crushed rice crackers. Don't eat pork? The turkey bacon works great, or try beef bacon for a halal option. Going dairy-free? Skip the butter when toasting buns and use oil instead. Vegetarians can use plant-based ground instead of chicken, but they'll need to adjust how long they cook it.
Serving Suggestions
These burgers go great with Asian-inspired sides. Try them with five-spice sweet potato fries or a simple cucumber salad with rice vinegar, sesame oil, and some toasted sesame seeds sprinkled on top. Want it to look fancy? Stick wooden picks through the burgers to hold everything in place and put extra kimchi and fresh cilantro around the plate.
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Bring these bold flavors to your next cookout and watch regular burger night turn into something your friends won't stop talking about!
Frequently Asked Questions
- → Can I substitute ground turkey for chicken in this burger?
You can definitely use ground turkey instead of chicken for these burgers. The spices and gochujang work just as well with turkey, and you'll get nearly the same texture. Just make sure you cook your patties until they reach 165°F (75°C) inside to stay safe.
- → What is gochujang and where can I find it?
Gochujang is a thick red chili paste from Korea that's got a sweet, rich, and spicy kick. It's a key part of Korean cooking that brings tons of flavor. You'll find it at Asian markets, in the world foods aisle of bigger grocery stores, or you can buy it online. 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 breadcrumbs. Also check that your gochujang doesn't contain wheat and grab some gluten-free burger buns.
- → Can I prepare the kimchi bacon jam ahead of time?
You bet! You can make the kimchi bacon mix up to 5 days before and keep it in the fridge in a sealed container. It actually tastes even better after a day or two as everything mingles together. Just warm it up in a pan or microwave before putting it on your burgers.
- → What's a good vegetarian alternative for these burgers?
For a meat-free version, try using plant-based ground meat or make patties from mashed chickpeas with the same seasonings. For the bacon jam part, go with veggie bacon or add some smoked paprika and a few drops of liquid smoke to get that smoky taste without using real bacon.
- → What side dishes pair well with these burgers?
These Korean burgers taste great with Asian slaw, sweet potato fries dipped in gochujang mayo, cucumber salad with rice vinegar, or kimchi fried rice. If you want something lighter, try a simple green salad with sesame ginger dressing.