Korean chicken burgers
Delicious Korean-inspired chicken burgers topped with a sweet and spicy kimchi bacon jam for a perfect flavor explosion.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 lb ground chicken
- 0.5 cup panko breadcrumbs
- 2 tablespoons gochujang sauce Use a good quality Korean chili paste
- 0.5 teaspoon garlic powder
- 1 teaspoon coarse kosher salt
- 1 tablespoon avocado oil or olive oil For frying
- 6 slices bacon Cut into small pieces
- 1.5 cups kimchi Cut into small shredded pieces
- 2 tablespoons brown sugar
- 4 each burger buns
- 4 slices cheese (optional) Gouda recommended
- cilantro or greens Optional garnish
- mayonnaise For spreading on buns
- cucumber slices For topping
Instructions
Preparation Steps
- In a large skillet over medium heat, cook the bacon pieces until golden and crispy and the fat has rendered. Remove some excess fat if desired, then add the kimchi and brown sugar to the skillet. Sauté for 3–5 minutes until caramelized and bubbly to make the kimchi bacon jam.
- In a bowl, combine ground chicken, panko breadcrumbs, gochujang sauce, garlic powder, and kosher salt. Mix until well incorporated. Form the mixture into 4 burger patties.
- Heat a large skillet with a splash of avocado oil over medium heat. Pan-fry the chicken burgers until golden brown on the outside and cooked to an internal temperature of 165°F (74°C), about 4-5 minutes per side.
- Toast the burger buns in the skillet until lightly browned. Assemble the burgers by spreading mayonnaise on the buns, adding the cooked chicken patties, topping with kimchi bacon jam, cheese if using, cilantro or greens, and cucumber slices.
Notes
This recipe delivers a bold Korean-inspired flavor perfect for a quick weeknight dinner. Leftovers can be refrigerated for up to 2 days. For a gluten-free option, use gluten-free breadcrumbs and buns.