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Gochujang Chicken Burgers with Kimchi Bacon Jam

If you’re craving a burger that’s anything but ordinary, these Gochujang Chicken Burgers with Kimchi Bacon Jam are going to blow you away.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dessert
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

  • For the Gochujang Chicken Burgers:
  • 1 lb ground chicken or turkey
  • 3 tbsp gochujang Korean chili paste
  • 2 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 2 garlic cloves minced
  • 1- inch piece fresh ginger grated
  • 1/4 cup green onions chopped
  • 1/2 tsp black pepper
  • 1/4 cup breadcrumbs optional, for binding
  • 1 tbsp vegetable oil for cooking
  • For the Kimchi Bacon Jam:
  • 4 slices turkey bacon or beef bacon for halal
  • 1/2 cup kimchi chopped and drained
  • 1/4 cup onion finely chopped
  • 2 tbsp brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp crushed red pepper flakes optional
  • For Assembly:
  • 4 soft burger buns brioche or potato rolls recommended
  • 1/2 cup mayonnaise or vegan mayo
  • 1 tbsp sriracha optional, for extra heat
  • Fresh cilantro leaves
  • Lettuce cucumber slices, or other desired toppings

Equipment

  • Large skillet or cast-iron pan (for patties)
  • Small saucepan (for the kimchi bacon jam)
  • mixing bowls
  • Wooden spoon or spatula
  • Meat thermometer (to check patties reach 165°F / 75°C)
  • Knife and cutting board
  • Measuring spoons and cups

Method
 

  1. Prepare the Kimchi Bacon Jam. Heat a skillet over medium heat and cook the bacon until crispy, about 5–7 minutes. Remove, crumble, and set aside.
  2. In the same pan, sauté onions until golden brown, about 4 minutes.
  3. Add chopped kimchi and cook for 2–3 minutes until lightly caramelized.
  4. Stir in brown sugar, soy sauce, rice vinegar, and sesame oil. Let simmer for 5 minutes until thickened.
  5. Add the crumbled bacon back in and mix well. Keep warm on low heat.
  6. Make the Gochujang Chicken Patties. In a mixing bowl, combine ground chicken, gochujang, soy sauce, sesame oil, honey, garlic, ginger, green onions, pepper, and breadcrumbs (if using).
  7. Mix until just combined—avoid overmixing. Shape into 4 equal patties.
  8. Heat vegetable oil in a skillet over medium-high. Cook patties for 5–6 minutes per side, until golden brown and reaching an internal temp of 165°F (75°C).
  9. Toast the Buns. Slice buns in half, lightly butter, and toast cut side down in the same skillet until golden, about 2 minutes.
  10. Assemble the Burgers. Mix mayo with sriracha (if using). Spread on the bottom bun. Place a chicken patty on top. Add a generous spoonful of kimchi bacon jam.
  11. Garnish with cilantro and toppings of choice. Top with the other half of the bun and serve hot.

Notes

Storage & Freezing Patties:
Store leftovers in an airtight container for up to 3 days in the fridge. Freeze cooked patties for up to 3 months.
Reheat in the oven at 350°F until warmed through. Kimchi Bacon Jam: Store in the fridge for up to 1 week or freeze for longer.
Assembly Tip: Toast buns fresh before serving to prevent sogginess.
Expert Tips
✅ Don’t skip blotting or draining the kimchi—it prevents the jam from becoming watery.
✅ Use a meat thermometer for perfectly cooked patties.
✅ Make the jam ahead—it keeps well and saves time on busy nights.
✅ For lighter burgers, use ground turkey breast with a touch of olive oil for moisture.
✅ Customize the spice by adding more gochujang or adjusting the sriracha mayo.