Gochujang Chicken Burgers with Kimchi Bacon Jam Recipe


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!

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

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).

White hand cutting up kimchi and bacon

Fry up the bacon and add the kimchi and brown sugar – this makes a VERY YUMMY, chunky jam-like mixture.

Kimchi and bacon being fried together in a pan

Step 2: Mix the Chicken Burgers

Mix all the ingredients – I usually do this by hand…

White hands mixing chicken into burgers

…and form into 4 patties.

Four raw chicken burgers on a plate

Step 3: Fry the Burgers

I use a grill pan, and I like these with a slice of Gouda on top. (!!)

Chicken burgers being fried in a grill pan with a slice of cheese on top

Step 4: Assemble the Burgers

Start with toasted buns, mayo, and burgers.

Gochujang burgers being assembled with buns

Add kimchi bacon jam and cucumber slices.

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Cucumber slices and kimchi bacon jam being added to burgers

And finish with a little tangle of cilantro.

Cilantro being added to chicken burgers

Step 5: Devour!

White hand grabbing a gochujang chicken burgers

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


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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!

Gochujang Chicken Burgers:

Kimchi Bacon Jam:

Burger Extras:

  1. 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.
  2. Chicken Burgers: Mix the chicken, panko, gochujang, garlic powder, and salt until well-combined. Form into 4-5 burger patties.
  3. 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.
  4. 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.
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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

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Frequently Asked Questions For Gochujang Chicken Burgers

What can I use instead of chicken in the burgers?

Ground beef! Yum!

Can you make this vegetarian / meatless?

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).

How long do the leftovers last?

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.

How do you make this gluten-free and/or dairy-free?

For a gluten-free version, use gluten-free buns and gluten-free bread crumbs! For a dairy-free version, omit the cheese.

Can you make the burgers on the grill?


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