These Spicy Gochujang Chicken Burgers pack a delightful punch! Made with juicy chicken and spicy gochujang sauce, they’re bursting with flavor, especially with that tasty kimchi bacon jam on top!
Who knew burgers could be so exciting? The kick from the gochujang and the sweet-sour jam makes each bite an adventure. I love serving them with some crunchy pickles on the side for extra joy!
Key Ingredients & Substitutions
Ground Chicken: This is the star of the meal, offering a lean option for burgers. If you’re looking for something different, you can substitute it with ground turkey or even firm tofu for a vegetarian option. But honestly, the chicken keeps it juicy!
Gochujang: This Korean chili paste is where the magic happens! If it’s hard to find, you can use Sriracha as a spicy alternative, but it won’t have the same depth of flavor. If you prefer milder burgers, use less gochujang.
Kimchi: This adds a spicy and tangy twist to the jam. If you can’t find kimchi, try pickled cabbage or hot sauce mixed with sautéed onions for a similar flavor. But kimchi really brings that authentic taste!
Bacon: Regular bacon enhances the jam with a lovely crunch. If you’re looking for a healthier alternative, turkey bacon works well, or you could drop it completely for a vegetarian jam by using sautéed mushrooms.
How Do I Make the Chicken Burgers Juicy and Flavorful?
Keep your chicken burgers moist and packed with flavor by following a few tips. First, don’t overmix the chicken and seasoning—just blend until combined. This keeps the texture tender. Also, make sure to cook the burgers on medium-high heat to get a nice sear while keeping the inside juicy. Aim for an internal temperature of 165°F (74°C) for perfect doneness!
- Lightly coat your skillet or grill with oil before adding the patties to prevent sticking.
- Cover the pan while cooking to help the burgers cook through without drying out.
- If grilling, use a meat thermometer for accuracy.
Finally, let the cooked patties rest for a few minutes before serving. This allows the juices to redistribute, making each bite delicious!
Spicy Gochujang Chicken Burgers with Kimchi Bacon Jam
Ingredients You’ll Need:
For the Chicken Burgers:
- 1 lb (450g) ground chicken
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/4 cup green onions, finely chopped
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
For the Kimchi Bacon Jam:
- 6 oz (170g) bacon, chopped
- 1/2 cup kimchi, chopped
- 1/4 cup brown sugar
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon gochugaru (Korean chili flakes), optional for extra heat
- 1 tablespoon water
For Assembly:
- 4 burger buns (preferably brioche or potato buns)
- Lettuce leaves
- Sliced cucumber or pickles (optional)
- Mayonnaise or spicy mayo (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 30 minutes for cooking, totaling about 45 minutes from start to delicious finish. Perfect for a hearty dinner or a spicy weekend treat!
Step-by-Step Instructions:
1. Prepare the Kimchi Bacon Jam:
In a skillet over medium heat, cook the chopped bacon until crispy. Once done, remove excess fat from the pan, leaving about 1 tablespoon. Add the diced onion and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant. Next, mix in the chopped kimchi, brown sugar, soy sauce, rice vinegar, gochugaru (if using), and water. Lower the heat and let it simmer for 10-15 minutes, stirring occasionally until it thickens into a jam-like consistency. Set aside when done.
2. Make the Chicken Burgers:
In a large bowl, mix ground chicken with gochujang, soy sauce, minced garlic, grated ginger, green onions, sesame oil, black pepper, and salt. Combine the ingredients gently to avoid overmixing. Form this mixture into 4 equal-sized patties.
3. Cook the Burgers:
Heat a grill or a non-stick skillet over medium-high heat. Cook the chicken patties for about 5-6 minutes on each side, or until fully cooked through (the internal temperature should reach 165°F / 74°C). This will keep them juicy and tasty!
4. Toast the Buns:
While the burgers are cooking, lightly toast the burger buns on the grill or in a toaster until golden brown.
5. Assemble the Burgers:
Start by spreading mayonnaise or spicy mayo on the bottom bun, if desired. Place a lettuce leaf on the bun, add the cooked chicken patty on top, and then spoon a generous amount of kimchi bacon jam over the patty. If you like, you can also add sliced cucumber or pickles. Finally, cap it off with the top half of the bun.
6. Serve:
Serve the burgers immediately with your favorite sides, like fries or a salad. Enjoy the fantastic spicy, savory, and tangy flavors in every delicious bite!
FAQ: Spicy Gochujang Chicken Burgers with Kimchi Bacon Jam
Can I Make This Recipe with Ground Turkey Instead of Chicken?
Absolutely! Ground turkey is a great substitute for ground chicken and will work well in this recipe. Just make sure to monitor the cooking time, as turkey may cook slightly faster. Aim for the same internal temperature of 165°F (74°C) for safety.
How Can I Store Leftover Kimchi Bacon Jam?
Store any leftover kimchi bacon jam in an airtight container in the fridge for up to 1 week. Reheat it gently in a skillet or microwave before serving to restore its delicious texture and flavor!
What If I Don’t Have Gochujang? Can I Use Something Else?
If gochujang isn’t available, you can substitute it with Sriracha or a blend of chili paste with a bit of miso for a similar depth of flavor, but keep in mind it may alter the taste slightly. Adding a touch of sugar can help mimic the sweetness of gochujang.
How Can I Make These Burgers Spicier?
If you want to kick up the heat, you can add more gochujang to the burger mixture or increase the amount of gochugaru in the kimchi bacon jam. Additionally, consider adding fresh jalapeños or hot sauce to your assembled burger for an extra fiery punch!