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Recipe by:

Dana Ramsey

Gochujang Chicken Burgers with Kimchi Bacon Jam

Delicious Gochujang Chicken Burgers topped with Kimchi Bacon Jam for a flavorful fusion twist that will impress your guests.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Korean-American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Group: Gochujang Chicken Burgers
  • 1 lb. ground chicken
  • 3 Tbsp. gochujang (Korean red chili paste)
  • 2 green onions, finely chopped
  • 1 Tbsp. minced garlic
  • 1 Tbsp. honey
  • 1 Tbsp. soy sauce
  • ½ tsp. sesame oil
  • Salt and black pepper, to taste
  • 4 buns hamburger buns
  • Oil for cooking
Group: Kimchi Bacon Jam
  • 6 oz. thick-cut bacon, diced
  • 1 cup kimchi, chopped
  • 1 Tbsp. brown sugar
  • 1 Tbsp. rice vinegar
  • 1 tsp. sesame oil
  • 1 Tbsp. soy sauce
  • 1 tsp. ginger, minced

Equipment

  • Skillet Use a cast-iron skillet for best results.

Method
 

  1. In a skillet over medium heat, add diced bacon and cook until crisp. Stir in kimchi, brown sugar, rice vinegar, sesame oil, soy sauce, and ginger. Cook for about 10-15 minutes until sticky.
  2. Combine ground chicken with gochujang, green onions, garlic, honey, soy sauce, sesame oil, salt, and pepper in a bowl. Mix gently and shape into four patties.
  3. Heat oil in a skillet over medium-high. Sear patties for 5-6 minutes on each side until golden brown and cooked to 165°F.
  4. Toast hamburger buns and assemble with patties and kimchi bacon jam. Serve warm.

Notes

These burgers are perfect for holiday gatherings and can be made ahead and stored for up to three days.