Holy smokes – these Gochujang Burgers are where it’s at! The kimchi bacon jam is a 10/10 – smoky, sweet, tangy, and just a little bit spicy. As weird as it sounds, a slice of gouda cheese makes the whole thing even more wonderful. All my friends were raving!
In This Post: Everything You Need For Gochujang Burgers
- Take Me To The Gochujang Burgers Recipe
- How To Make This
- Lindsay’s Notes
- Watch How to Make These Burgers
- FAQs
- Reviews
How To Make These Gochujang Burgers
Step 1: Make the Kimchi Bacon Jam
I prefer the kimchi in smaller pieces, so I cut it up (along with the bacon).
Fry up the bacon and add the kimchi and brown sugar – this makes a VERY YUMMY, chunky jam-like mixture.
Step 2: Mix the Chicken Burgers
Mix all the ingredients – I usually do this by hand…
…and form into 4 patties.
Step 3: Fry the Burgers
I use a grill pan, and I like these with a slice of Gouda on top. (!!)
Step 4: Assemble the Burgers
Start with toasted buns, mayo, and burgers.
Add kimchi bacon jam and cucumber slices.
And finish with a little tangle of cilantro.
Step 5: Devour!
Lindsay’s Notes
Okay! Hold up right there! I just cannot with how good these burgers are!
This flavor combo was, in all honesty, my attempt to just continue to find ways to eat those teriyaki chicken burgers. I truly love those so much. To continue with more of that energy, I used the same basic recipe but made them a slightly different flavor (gochujang never disappoints), added that kimchi bacon jam (the same one that we used back in the day for the kimchi grilled cheese), and hello. HELLO. One of my most favorite sticky, smoky, sweet, and spicy burgers was born.
The flavors – I mean, what can I say. They will knock your socks off. The chicken burgers are just a little spicy, the cucumbers and cilantro are keeping it fresh and crunchy, and the kimchi bacon jam is smoky and sticky and sweet and everything I want in a burger topping.
And I know you’re going to question it, but that slice of gouda cheese! It’s golden.
Watch How To Make Our Gochujang Chicken Burgers
Gochujang Chicken Burgers with Kimchi Bacon Jam
Total Time: 30 minutes
Yield: 4–5 burgers 1x
Description
Wow wow wow! These Gochujang Chicken Burgers are next-level good. And a perfectly sweet-spicy kimchi bacon jam piled high on top? Yes, please!
Ingredients
Units
Scale
Gochujang Chicken Burgers:
- 1 lb. ground chicken
- 1/2 cup panko breadcrumbs
- 2 tablespoons gochujang sauce (I use this one)
- 1/2 teaspoon garlic powder
- 1 teaspoon coarse kosher salt
- avocado oil or olive oil for frying
Kimchi Bacon Jam:
- 6 slices bacon, cut into small pieces
- 1 1/2 cups kimchi, cut into small shreddy pieces (my personal preference for texture!)
- 2 tablespoons brown sugar
Burger Extras:
- Buns
- Cheese (optional – I use gouda cheese)
- Cilantro or greens
- Mayo
- Cucumber slices
Instructions
- Kimchi Bacon Jam: In a large skillet over medium heat, add the bacon pieces. Fry until golden and crispy and fat has rendered. Drain off some of the oil (optional) and add the kimchi and brown sugar to the pan. Sauté for 3-5 minutes until caramelized and bubbly.
- Chicken Burgers: Mix the chicken, panko, gochujang, garlic powder, and salt until well-combined. Form into 4-5 burger patties.
- Make the Burgers: Transfer burgers to a large skillet. Add a swish of avocado oil and pan-fry until golden on the exterior and 160 degrees on the interior.
- Assemble the Burgers: Toast your buns on the skillet; serve burgers on toasted buns with a layer of kimchi bacon jam, greens of choice, and mayo. So, s0 good.
Notes
Nutrition information does not include burger extras.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Burgers
- Method: Pan-Fry
- Cuisine: Korean-Inspired
Keywords: gochujang burgers, kimchi bacon jam, chicken burgers with gochujang
Frequently Asked Questions For Gochujang Chicken Burgers
Ground beef! Yum!
Beyond or Impossible “meat” would be a perfect vegetarian sub. The kimchi bacon jam would be harder to replicate, but I think you could get the same general effect by sautéing the kimchi with the brown sugar and a bit of smoked paprika (no bacon).
For any chicken burgers and/or bacon jam that doesn’t get eaten that night, I will keep them in the fridge for another 2 days.
For a gluten-free version, use gluten-free buns and gluten-free bread crumbs! For a dairy-free version, omit the cheese.
Absolutely!
