Prep Time 20 mins
Cook Time 15 mins
Rest Time 5 mins
Total Time 40 mins
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 190  C
Servings: 4
Best Season: All Seasons
Description

A perfect fusion of savory, spicy, and smoky flavors, these Gochujang Chicken Burgers are elevated with a tangy Kimchi Jam made without pork, creating a mouthwatering, flavorful experience. The umami-packed burger patty combines with the rich, zesty kick of gochujang, while the kimchi jam provides a smoky and fermented punch. Ideal for a fun dinner or BBQ, this unique burger will surprise and delight your taste buds!

Ingredients
    For the Gochujang Chicken Patties:
  • 500 ground g chicken
  • 1 tbsp gochujang (Korean chili paste)
  • 1/4 cup breadcrumbs
  • 1 small egg
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp garlic powder
  • 1 tsp ginger powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
    • For the Kimchi Jam:
  • 1/4 cup olive oil (or your preferred cooking oil)
  • 1/2 cup kimchi, chopped
  • 1/4 cup brown sugar
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1/2 tsp sesame oil
  • 1/4 tsp chili flakes (optional)
  • 1/4 cup smoked tempeh (or smoked tofu, crumbled, for the smoky effect)
    • For Assembling:
  • 4 burger buns, toasted
  • 1/2 cup shredded lettuce
  • 4 slices of cheese (optional, cheddar or American cheese works well)
  • Pickled cucumbers (optional)
Instructions
    Prepare the Chicken Patties:
  1. 1
    In a large bowl, combine the ground chicken, gochujang, breadcrumbs, egg, soy sauce, sesame oil, garlic powder, ginger powder, salt, and pepper. Mix gently until fully combined. Divide the mixture into 4 equal portions and shape each into a round patty. Set aside.
    2. Make the Kimchi Jam:
  2. 2
    In a skillet over medium heat, add the olive oil and heat. Add the chopped kimchi and cook for 2 minutes, stirring occasionally. Add the brown sugar, soy sauce, rice vinegar, sesame oil, and chili flakes (if using). Stir and cook for 3-4 minutes until the sugar dissolves and the mixture thickens slightly. Crumble the smoked tempeh or tofu into the kimchi mixture and cook for another 2-3 minutes until well combined. Remove from heat and set aside.
    3. Cook the Chicken Patties:
  3. 3
    Heat a grill or non-stick skillet over medium-high heat. Cook the chicken patties for about 5-6 minutes per side until they are golden brown and fully cooked through (internal temperature should reach 75°C or 165°F). If adding cheese, place a slice on each patty during the last minute of cooking and cover to melt.
    4. Assemble the Burgers:
  4. 4
    Toast the burger buns lightly. On the bottom half of each bun, layer the shredded lettuce. Place a cooked chicken patty on top, followed by a generous spoonful of the kimchi jam. Top with pickled cucumbers if desired, and cover with the top half of the bun.
Note

Storage: Store any leftover patties and kimchi jam separately in airtight containers. The patties can be stored for up to 2 days in the fridge, while the kimchi jam will last up to 5 days.

Variations: For a less spicy option, reduce the amount of gochujang in the chicken patties, or omit the chili flakes from the jam. You can also use turkey or beef instead of chicken for the patties.

Keywords: Gochujang chicken, Kimchi bacon jam, spicy chicken burgers, Korean fusion, grilled chicken burgers
Read it online: https://petitepanini.com/recipe/gochujang-chicken-burgers-with-kimchi-bacon-jam-recipe/