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Gochujang Chicken Burgers with Kimchi Bacon Jam

Juicy chicken patties glazed in sweet and spicy Gochujang sauce, topped with a savory, smoky kimchi bacon jam on a brioche bun.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 burgers
Course: Dinner, Main Course
Cuisine: American, Korean Fusion
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Kimchi Bacon Jam
  • 6 slices bacon chopped
  • 1 cup kimchi chopped
  • 1 tbsp brown sugar
  • 1 shallot minced
  • 1 tsp rice vinegar
Chicken Patties
  • 1 lb ground chicken
  • 2 scallions chopped
  • 1 tbsp ginger grated
  • 2 cloves garlic minced
  • 0.25 cup panko breadcrumbs
  • 1 tbsp soy sauce
Glaze & Assembly
  • 2 tbsp gochujang paste
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 4 brioche buns toasted
  • 0.25 cup mayonnaise
  • 1 handful fresh cilantro

Equipment

  • Skillet
  • Mixing bowls
  • Chef's knife
  • Pastry brush

Method
 

  1. Fry chopped bacon in a skillet until crispy. Remove bacon, keeping 1 tbsp fat in pan.
  2. Sauté shallots and chopped kimchi in bacon fat for 5 minutes. Add garlic and cook 1 min.
  3. Stir in brown sugar and cooked bacon. Simmer on low for 10 mins until jammy. Stir in vinegar. Set aside.
  4. Mix ground chicken, scallions, ginger, garlic, panko, soy sauce. Form into 4 patties.
  5. Cook patties in a skillet over medium-high heat for 5-6 mins per side until cooked through (165°F).
  6. Whisk gochujang, honey, and sesame oil. Brush over patties in the last minute of cooking.
  7. Assemble burgers: Bun, mayo, glazed patty, kimchi bacon jam, cilantro, top bun.

Notes

If the jam gets too thick while simmering, add a splash of water or kimchi juice to loosen it up.