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Gochujang Chicken Burgers with Kimchi Bacon Jam

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These bold and juicy chicken burgers are bursting with spicy-sweet flavor from gochujang, a Korean chili paste. Topped with a savory-sweet kimchi bacon jam and served on toasted buns with creamy mayo or slaw, they’re a flavor-packed twist on classic burgers.

Ingredients

Scale

For the Gochujang Chicken Burgers:

  • 1½ lbs ground chicken

  • 2 tablespoons gochujang (Korean chili paste)

  • 1 tablespoon soy sauce

  • 1 tablespoon toasted sesame oil

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • Salt and black pepper, to taste

  • 1 tablespoon oil, for cooking

For the Kimchi Bacon Jam:

  • 4 slices thick-cut bacon, chopped

  • ½ cup chopped kimchi

  • 1 small shallot or onion, finely diced

  • 1 tablespoon brown sugar or honey

  • 1 tablespoon rice vinegar

  • 1 teaspoon soy sauce

  • Optional: pinch of red pepper flakes

For Serving:

  • Toasted burger buns

  • Mayo, spicy mayo, or gochujang aioli

  • Lettuce or cabbage slaw

  • Sliced pickles or cucumbers (optional)

Instructions

  1. Make the Kimchi Bacon Jam:
    In a skillet over medium heat, cook chopped bacon until crispy. Remove excess grease, leaving about 1 tablespoon.
    Add shallot and sauté for 2–3 minutes. Stir in kimchi, brown sugar, rice vinegar, soy sauce, and red pepper flakes (if using). Simmer for 5–7 minutes until thickened. Set aside.

  2. Make the Chicken Burgers:
    In a large bowl, mix ground chicken with gochujang, soy sauce, sesame oil, garlic powder, onion powder, salt, and pepper. Form into 4 equal patties.
    Heat oil in a skillet or grill pan over medium heat. Cook patties 5–6 minutes per side, or until internal temp reaches 165°F (75°C).

  3. Assemble the Burgers:
    Spread mayo or gochujang aioli on the toasted buns. Add cooked chicken patties, top with kimchi bacon jam, lettuce or slaw, and pickles or cucumbers if desired. Top with bun and serve warm.

Notes

  • Make it dairy-free by skipping cheese or creamy toppings.

  • For extra heat, add more gochujang or a spicy slaw on top.

  • Kimchi bacon jam can be made ahead and stored in the fridge for up to 5 days.

Find it online: https://ukfinda.com/gochujang-chicken-burgers-with-kimchi-bacon-jam/