The Ultimate Korean Chicken Burger Recipe (with Kimchi Bacon Jam)

These gochujang chicken burgers will make you question why you’ve been settling for boring chicken burgers your whole life. The Korean chili paste doesn’t just add heat; it creates a deep, smoky-sweet umami explosion that makes every bite completely delicious.

We’re picky about our ground chicken (no watery soft mush here). Look for ground chicken thighs when making chicken burgers because they stay insanely juicy and can handle the bold gochujang without drying out. We avoid the ground chicken from Costco because it’s watery and stick to the brands we find at our local market. But, the real genius here is the kimchi bacon jam – sweet, funky, smoky, and tangy all at once. It takes 5 minutes to make and delivers more flavor complexity than any condiment has a right to.

Stack it all on brioche with melted cheese and you’ve got a burger that hits every single flavor note. This isn’t just another chicken burger; it’s the one that finally makes them worth making.

An overhead view of burger ingredients, including ground meat, bread rolls, cheese slices, pickles, sauces, seasonings, herbs, and small bowls of other condiments on a light surface.

🔪 Ingredients & Equipment You’ll Need for Gochujang Burgers

For the Chicken burger Patties

Ground chicken (we look for ground chicken thighs for the juiciest chicken burgers)
Gochujang (Korean red chili paste)
Soy sauce
Sesame oil
Garlic cloves
Fresh ginger
Kosher salt and black pepper

For the Kimchi Bacon Jam

Bacon, chopped
Kimchi
Brown sugar
Rice vinegar
Gochujang
Optional: a pinch of sesame seeds

For Assembly

Brioche or potato buns
Sliced cheese (Monterey Jack, mozzarella, or cheddar)
Pickled onions or cucumbers
Fresh cilantro, green onions, or arugula

Equipment

Mixing bowl
Sharp knife & cutting board
Skillet or grill pan
Meat thermometer
Spatula
Small pan for toasting buns

📝 Step-by-Step Instructions for Gochujang Chicken Burgers

Mix the patties: In a bowl, combine ground chicken, gochujang, soy sauce, sesame oil, garlic, ginger, salt, and pepper. Form the chicken mixture into four equal patties and chill on a baking sheet lined with parchment paper while making the jam.
Cook the jam: In a skillet over medium heat, cook bacon until crisp. Drain excess fat. Add kimchi, brown sugar, gochujang, and vinegar. Stir and simmer for 5 to 7 minutes, until the mixture is thick and sticky. Set aside.
Cook the patties: Grill or pan-fry the patties over medium heat for 4–5 minutes per side, or until they reach an internal temperature of 165°F. Add cheese in the last minute and cover to melt.
Toast the buns: Lightly toast the brioche buns until golden.
Assemble: For a little extra kick, put a little sriracha aioli on your bottom bun. Then, place a cheesy patty on the bun, top with pickled onions or cucumbers, a spoonful of kimchi bacon jam, and fresh herbs. Cap with the top bun and serve hot.

Make-ahead tip: The kimchi bacon jam can be made a day or two ahead and stored in the fridge – the flavors actually improve with time. It would be incredible on other dishes too – eggs, grilled pork, or even as a pizza topping

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

🔄 Substitutions & Variations

Protein swap: Ground pork or turkey works well with gochujang too.
Cheese twist: Pepper Jack adds extra heat, mozzarella keeps it melty but mild.
Bun choice: Potato rolls, sesame buns, or lettuce wraps all fit the bill.
Vegetarian move: Try a grilled portobello cap brushed with gochujang marinade instead of chicken.

💡 Meat Nerd Tips

Chill the patties so they hold their shape in the pan or on the grill.
Use chicken thighs for juicier burgers than breast meat.
Toast the buns to avoid soggy sandwiches.
Loosen the jam with a splash of water if it gets too thick.
Adjust the heat – start with 1 tbsp gochujang, add more for extra kick.
Keep some bacon fat in the pan for a richer jam flavor.
Cook to 165°F with a thermometer for safe, juicy patties.

A close-up of a Gochujang Chicken Burger with a crusty bun, cheese, pickles, lettuce, and a cooked patty, secured with a toothpick. Another sandwich is blurred in the background.

🍽️ Serving Suggestions

Pair with crispy fries or sweet potato wedges.
A side of Asian slaw balances the spice.
Wash it down with an ice-cold lager or soju cocktail.

🧊 Leftovers & Storage

Patties: Uncooked patties can be made 1 day ahead and refrigerated.
Jam: Keeps in an airtight container for up to 5 days in the fridge. Reheat gently before serving.
Leftovers: Cooked patties last 3 days in the fridge; reheat in a skillet until warmed through.

Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.

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.

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

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.
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.
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.

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.

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:

Assemble the patties and make the jam as instructed
Preheat your grill to medium heat, around 375 to 400°F. Clean and oil the grates so the chicken doesn’t stick.
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.
In the last minute, top each patty with cheese and close the lid to trap the heat so it melts evenly.
Let the patties rest for a couple of minutes before assembling your burgers so the juices settle.

For a Blackstone or Griddle:

Assemble the patties and make the jam as instructed
Preheat your griddle or Blackstone to medium-high (around 400°F). Lightly oil the surface so the patties don’t stick.
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.
Flip once, and keep cooking until the patties reach an internal temp of 165°F in the center.
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.
Let the patties rest a minute before building your burgers.