Gochujang Chicken Burgers with Kimchi Bacon Jam

Ingredients:

For the Chicken Patties:

1.5 lbs ground chicken

2 tbsp gochujang (Korean chili paste)

1 tbsp soy sauce

1 tsp sesame oil

1 tsp grated ginger

1 clove garlic, minced

Salt and pepper, to taste

For the Kimchi Bacon Jam:

4 slices thick-cut bacon, chopped

1/2 cup finely chopped kimchi

1 small shallot, minced

1 tbsp brown sugar

1 tsp rice vinegar

1 tsp gochujang

1/2 tsp sesame oil

For Serving:

4 brioche buns, toasted

Leafy lettuce

Sliced cucumber or pickles

Mayonnaise or spicy aioli (optional)

Directions:

In a skillet over medium heat, cook chopped bacon until crispy. Remove with slotted spoon and set aside.

In the bacon fat, sauté shallots until soft. Add kimchi, brown sugar, vinegar, gochujang, and sesame oil. Simmer 5–6 minutes until thickened. Stir in cooked bacon and remove from heat.

In a mixing bowl, combine ground chicken, gochujang, soy sauce, sesame oil, ginger, garlic, salt, and pepper. Form into 4 patties.

Grill or pan-sear patties over medium-high heat for 4–5 minutes per side, or until internal temperature reaches 165°F (74°C).

Assemble burgers with lettuce, cucumber or pickles, chicken patties, a generous spoon of kimchi bacon jam, and optional spread of mayo or spicy aioli.

Serve hot with fries, slaw, or a chilled beer.

Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes

Kcal: 615 kcal | Servings: 4 servings