Turn up the heat! Slathered in gochujang, these spicy Korean chicken burgers are waiting for your next barbecue. Marinated chicken mince patties are wedged between kimchi and gochujang mayo for the ultimate flavour burst.
Why We Love This
Sometimes you want the best of both worlds – you feel like Korean flavours but you want a burger – well here’s your answer!
We love cooking with chicken mince, and making them into patties are a great way to change up the flavours – having a Korean burger one night, then turning it into fresh Thai chicken burgers the next.
Related: Gochujang Sauce / Gochujang Mayo / Gochujang Pasta
What are Korean Chicken Burgers?
Inspired by our Korean Army Stew, we’ve taken the base flavours from there and infused them into one very epic Korean Chicken Burger. While Korean fried chicken is a popular choice in a burger, using a minced chicken patty lets you really enhance and soak in those fantastic spices and Korean flavours.
This Korean chicken burger is here to literally spice up your life. Infused with gochujang (Korean chilli paste) and gochugaru (Korean chilli powder) in the chicken patties, it’s then topped with cheese, kimchi and gochujang mayo to turn up the heat even more.
What You’ll Need
- Burger Buns – Go for you any of your favourite style burger buns. We love brioche buns – the slight sweetness goes very well against the spicy hit from the fillings.
- Chicken – Use regular chicken mince or swap out for turkey, pork or beef. You could even use sausage mince!
- Cheese – Grated tasty or cheddar cheese is nice and sharp, and will melt well onto the patty.
- Panko crumbs – We find the coarser panko crumbs work well to help shape the burger patties. Sub with regular breadcrumbs.
- Gochujang Mayonnaise – For added spice, whip up a quick batch of this or just use regular Kewpie mayonnaise for lighter finish. You could even use bibimbap sauce instead!
- Kimchi – This spicy cabbage is now available at most supermarkets (but best and cheapest from the Asian supermarket), or you can easily make your own kimchi at home.
- Korean Flavourings – Garlic, soy sauce, sugar and sesame oil make the perfect flavour base before adding the spicy layers of gochujang (Korean chilli paste) and gochugaru (Korean chilli powder) over the top. Both are available online or from most supermarkets.
How to make Korean Style Chicken Burgers:
- Place the chicken mince in a large mixing bowl along with the panko breadcrumbs, garlic, gochujang, soy sauce, rice wine, gochugaru, sugar and chicken stock powder. Mix with your hands until evenly incorporated. Note: The chicken mix will still be quite wet/sticky, this is normal.
- Heat the vegetable oil in a large frying pan over medium heat. Scoop and press out the chicken mince mixture into 4 equal size patties if you have the space, otherwise cook as many as you can at a time without overcrowding your pan.
- Cook for around 3 minutes before flipping over. Add cheese to top and allow to melt while you cook through the other side for another 3-5 minutes, or until the chicken is cooked through.
- Lightly toast the burger buns or leave as is.
- To assemble, slather your chosen sauce(s) over the bottom of the burger bun. Top with a chicken burger patty (optional: mix 1 tsp gochujang with 1 tsp hot water and brush over the patties!), kimchi, baby spinach and an extra drizzle of sauce, then cover with the top and serve!
Wandercook’s Tips
- Use Gloves – Mixing with your hands will ensure all the seasonings are evenly mixed through the burger patties. Use gloves if you prefer to stop the mixture sticking to your hands.
- Patties – No need to press them out into a burger shape, you can quickly and easily scoop out the mixture and form it into a circle patty shape straight in your frying pan. Make them the same size as your burger buns – unlike beef burgers, they won’t shrink while cooking as chicken mince is much leaner than regular beef mince.
- Buns – Lightly toasting makes them extra crispy, but you can skip this step if you prefer. If you do toast them, keep an eye out as they cook to avoid burning.
- Medium Heat – We like to cook these chicken mince patties on a lower heat than we would with beef, as it allows the middle to cook through without burning and overcooking the outside. We don’t want any pink in the middle!
FAQs
Can you freeze the chicken patties?
Yes. They’ll freeze uncooked or cooked. Keep them separated by a line of baking paper, and stored in an airtight container. Cooked patties will also last in the fridge for 2-3 days.
Can I use regular chilli flakes instead of Korean chilli powder?
You can, but with a word of caution. Regular chilli flakes are much spicier than Korean chilli powder, so we’d recommend using half the amount in the recipe. Unless you love it spicy of course!
Variations
- Swap the Protein – Ground turkey, ground beef or ground pork will work just as well!
- Add Bacon – Add a strip or two for an extra salty indulgence.
- Chicken Patties – Serve as burgers or just the chicken patties over a rice bowl.
Need more BBQ inspiration? Grill these next:
★ Did you make this recipe? Please leave a comment and a star rating below!
Servings: 4 Burgers
Calories: 647kcal
Cost: $10
Ingredients
For the chicken patties:
- 500 g chicken mince
- ½ cup panko bread crumbs
- 1 tbsp garlic
- 1 tbsp Korean hot pepper paste / gochujang
- 2 tsp soy sauce
- 2 tsp cooking rice wine / cooking sake
- 2 tsp Korean hot pepper flakes / gochugaru
- 1 tsp sugar
- 1/2 tsp chicken stock
- 1 tbsp vegetable oil
For the burger:
- 4 brioche buns
- 1 cup kimchi
- 1 cup baby spinach or cabbage
- ½ cup cheese tasty or cheddar
- gochujang mayo or reg Kewpie mayo, to taste
Instructions
- Place the chicken mince in a large mixing bowl along with the panko breadcrumbs, garlic, gochujang, soy sauce, rice wine, gochugaru, sugar and chicken stock powder. Mix with your hands until evenly incorporated. Note: The chicken mix will still be quite wet/sticky, this is normal.500 g chicken mince, ½ cup panko bread crumbs, 1 tbsp garlic, 1 tbsp Korean hot pepper paste / gochujang, 2 tsp soy sauce, 2 tsp cooking rice wine / cooking sake, 2 tsp Korean hot pepper flakes / gochugaru, 1 tsp sugar, 1/2 tsp chicken stock
- Heat the vegetable oil in a large frying pan over medium heat. Scoop and press out the chicken mince mixture into 4 equal size patties if you have the space, otherwise cook as many as you can at a time without overcrowding your pan.1 tbsp vegetable oil
- Cook for around 3 minutes before flipping over. Add cheese to top and allow to melt while you cook through the other side for another 3-5 minutes, or until the chicken is cooked through.½ cup cheese
- Lightly toast the burger buns or leave as is.4 brioche buns
- To assemble, slather your chosen sauce(s) over the bottom of the burger bun. Top with a chicken burger patty (optional: mix 1 tsp gochujang with 1 tsp hot water and brush over the patties!), kimchi, baby spinach and an extra drizzle of sauce(s), then cover with the top and serve!1 cup kimchi, 1 cup baby spinach, gochujang mayo
Recipe Notes
- Swap the Protein – Ground turkey, ground beef or ground pork will work just as well!
- Add Bacon – Add a strip or two for an extra salty indulgence.
- Chicken Patties – Serve as burgers or just the chicken patties over a rice bowl.
- Use Gloves – Mixing with your hands will ensure all the seasonings are evenly mixed through the burger patties. Use gloves if you prefer to stop the mixture sticking to your hands.Â
- Patties – No need to press them out into a burger shape, you can quickly and easily scoop out the mixture and form it into a circle patty shape straight in your frying pan. Make them the same size as your burger buns – unlike beef burgers, they won’t shrink while cooking as chicken mince is much leaner than regular beef mince.Â
- Buns – Lightly toasting makes them extra crispy, but you can skip this step if you prefer. If you do toast them, keep an eye out as they cook to avoid burning.
- Medium Heat – We like to cook these chicken mince patties on a lower heat than we would with beef, as it allows the middle to cook through without burning and overcooking the outside. We don’t want any pink in the middle!
Nutrition
Nutrition Facts
Quick Korean Gochujang Chicken Burgers
Amount per Serving
Calories
647
% Daily Value*
Fat
35
g
54
%
Saturated Fat
17
g
106
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
266
mg
89
%
Sodium
793
mg
34
%
Potassium
773
mg
22
%
Carbohydrates
48
g
16
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
37
g
74
%
Vitamin A
1869
IU
37
%
Vitamin C
3
mg
4
%
Calcium
187
mg
19
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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