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Close-up of a Gochujang Chicken Burger with melted cheese and kimchi bacon jam on a rustic bun, placed on a ceramic plate.
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Gochujang Chicken Burger Recipe with Kimchi Bacon Jam

When you're craving something that hits every flavor note - spicy, sweet, tangy, rich - these Korean fusion burgers deliver HARD. Juicy gochujang chicken + addictive kimchi bacon jam = instant obsession. Ready in 40 minutes, gone in 4 minutes.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Fusion, Korean
Servings: 4 servings
Calories: 296kcal
Author: Kita Roberts

Equipment

  • mixing bowl
  • Sharp knife & cutting board
  • Skillet or grill pan
  • meat thermometer
  • Spatula
  • Small pan for toasting buns

Ingredients

For the Chicken Patties

  • 1 lb ground chicken thighs preferred
  • 2 tbsp gochujang Korean red chili paste
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 garlic cloves minced
  • 1 tsp fresh ginger grated
  • 1/2 tsp Kosher salt
  • 1/4 tsp black pepper to taste

For the Kimchi Bacon Jam

  • 4 slices bacon chopped
  • ½ cup finely chopped kimchi
  • 1 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp gochujang
  • Optional: a pinch of sesame seeds

For Assembly

  • 4 brioche or potato buns
  • 4 slices of cheese Monterey Jack, mozzarella, or cheddar
  • Pickled onions or traditional pickles
  • Fresh cilantro green onions, and arugula

Instructions

Make the Chicken Patties

  • In a bowl, mix ground chicken with gochujang, soy sauce, sesame oil, garlic, ginger, salt, and pepper.
  • Divide the meat equally and form into 4 equal patties.
    Top-down view of chicken burger ingredients including four raw patties, cheese slices, pickles, kimchi, buns, bacon, sauce, and oil arranged on a light surface.
  • Chill in the fridge for at least 1 hour while preparing the jam.

Cook the Kimchi Bacon Jam

  • In a skillet over medium heat, cook chopped bacon until crisp.
  • Drain excess fat, then add chopped kimchi, brown sugar, gochujang, and vinegar.
  • Stir and simmer for 5–7 minutes until thick and jammy.
    A pan with cooked bacon jam mixture, a plate of sandwich rolls, a stack of cheese slices on a wooden board, and a bowl of pickle slices on a gray background.
  • Set aside.

Cook the Patties

  • Pre-heat a skillet over medium heat with a just enough oil to coat the surface.
  • Sear the patties 4–5 minutes, until golden, flip and continue to cook 3 to 4 minutes, until cooked through. Ground chicken should reach 165°F in the center with an instant-read thermometer.
  • In the last minute, top with cheese and cover so it melts into gooey perfection.

Toast the Buns

  • Lightly toast brioche buns in a pan or oven until golden.

Assemble the Burgers

  • Place the cheesy chicken patty on the bottom bun, add pickled onions, a spoonful of kimchi bacon jam, and fresh herbs or arugula.
  • Top with the other bun and serve immediately.

Notes

  • Opt for ground chicken thighs (if you can find them), they stay juicier than breast meat.
  • Chill the patties before cooking so they hold their shape.
  • Toast the buns to keep them from going soggy.
  • Pickled red onions or old-school crunchy pickles add the perfect tangy crunch.
  • Kimchi bacon jam can be made ahead and kept in the fridge up to 5 days.
  • Cook to 165°F - ground chicken needs to be fully cooked for safety.
  • Added Spice: Slather the buns with our sriracha mayo for a spicy, smooth component.

To Grill:

  1. Assemble the patties and make the jam as instructed
  2. Preheat your grill to medium heat, around 375 to 400°F. Clean and oil the grates so the chicken doesn’t stick.
  3. Place the patties directly over the heat and cook for 4 to 5 minutes per side, flipping once, until they hit an internal temp of 165°F in the center.
  4. In the last minute, top each patty with cheese and close the lid to trap the heat so it melts evenly.
  5. Let the patties rest for a couple of minutes before assembling your burgers so the juices settle.

For a Blackstone or Griddle: 

  1. Assemble the patties and make the jam as instructed
  2. Preheat your griddle or Blackstone to medium-high (around 400°F). Lightly oil the surface so the patties don’t stick.
  3. Place the patties down and cook for 3 - 4 minutes per side, pressing gently with a spatula to get that even sear without squeezing out the juices.
  4. Flip once, and keep cooking until the patties reach an internal temp of 165°F in the center.
  5. In the last minute, top with cheese and cover with a dome lid, metal bowl, or even a sheet of foil to trap steam so the cheese melts smoothly.
  6. Let the patties rest a minute before building your burgers.

Nutrition

Serving: 1serving | Calories: 296kcal | Carbohydrates: 8g | Protein: 24g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 544mg | Potassium: 713mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 49IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 2mg