Quick Korean Gochujang Chicken Burgers

Close up of Korean chicken burger slathered in gochujang.

Quick Korean Gochujang Chicken Burgers

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.

Course Dinner, Lunch

Cuisine Korean

Prep Time 5

Cook Time 20

Total Time 25

Servings Burgers

Calories 647kcal

Author Wandercooks

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

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.
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!

Nutrition