Chicken Burgers with Kimchi Bacon Jam

These Chicken Burgers with Kimchi Bacon Jam are exactly that – a perfect fusion of Korean and American comfort food that’s guaranteed to impress. The juicy chicken patty is infused with spicy-sweet gochujang, topped with a rich, tangy kimchi bacon jam, and finished with a creamy slaw for the ultimate bite.

I first created this burger during a summer barbecue when I wanted something different from the usual beef burgers. The combination of spicy gochujang, savory bacon, and tangy kimchi was a revelation. The flavors meld together beautifully, creating a burger that’s both familiar and exciting. It’s become a favorite among friends and family, and I’m confident it will be in your kitchen too.

This recipe is surprisingly simple to make, with components that can be prepared ahead of time for easy assembly. The chicken patties are moist and flavorful, the kimchi bacon jam is rich and addictive, and the creamy slaw adds a refreshing crunch. Whether you’re grilling outdoors or cooking indoors, these burgers are a guaranteed crowd-pleaser. For more delicious dinner ideas, explore our collection of dinner recipes.

Why This Recipe Works: The gochujang adds a complex, spicy-sweet flavor to the chicken patties. The kimchi bacon jam brings a perfect balance of savory, tangy, and smoky notes. The creamy slaw provides a cool, refreshing contrast to the heat.

What Makes These Burgers Special

These burgers are all about balance – heat from the gochujang, sweetness from the honey, tanginess from the kimchi, richness from the bacon, and creaminess from the slaw. Every component complements the others, creating a harmonious, flavor-packed bite.

The chicken patties are made with ground chicken, gochujang, garlic, ginger, and green onions, then grilled or pan-seared to perfection. The kimchi bacon jam is a game-changer – it’s sweet, spicy, and savory, with a deep, caramelized flavor that elevates the burger to new heights.

Why You’ll Love This Recipe

Bold & Flavorful

Gochujang and kimchi bacon jam create an explosion of flavor.

Juicy & Tender

Ground chicken patties are moist and perfectly seasoned.

Better Than Takeout

Fresh, homemade, and far more flavorful than delivery.

Make-Ahead Friendly

Components can be prepped in advance for easy assembly.

• Bold & Flavorful: Gochujang and kimchi bacon jam create an explosion of flavor.
• Juicy & Tender: Ground chicken patties are moist and perfectly seasoned.
• Better Than Takeout: Fresh, homemade, and far more flavorful than delivery.
• Make-Ahead Friendly: Components can be prepped in advance for easy assembly.
• Versatile: Grill, pan-sear, or bake the patties – they’re delicious any way.
• Impressive: A show-stopping burger that’s perfect for entertaining.

Ingredients

For the Chicken Burgers

• Ground chicken – 1 lb
• Gochujang – 2 tablespoons
• Soy sauce – 1 tablespoon
• Honey – 1 tablespoon
• Garlic – 2 cloves (minced)
• Ginger – 1 teaspoon (grated)
• Green onions – 2 (finely chopped)
• Salt – ½ teaspoon
• Black pepper – ¼ teaspoon
• Vegetable oil – for cooking
• Hamburger buns – 4 (toasted)

For the Kimchi Bacon Jam

• Bacon – 4 slices (chopped)
• Onion – 1 small (diced)
• Garlic – 2 cloves (minced)
• Kimchi – 1 cup (chopped, drained)
• Gochujang – 1 tablespoon
• Soy sauce – 1 tablespoon
• Brown sugar – 2 tablespoons
• Rice vinegar – 1 teaspoon

For the Creamy Slaw

• Coleslaw mix – 2 cups (or shredded cabbage and carrots)
• Mayonnaise – ¼ cup
• Rice vinegar – 1 tablespoon
• Sesame oil – 1 teaspoon
• Sugar – 1 teaspoon
• Salt and pepper – to taste

Premium Ingredient Options

• Chicken: Use ground chicken thighs for extra juiciness and flavor.
• Kimchi: Use well-fermented kimchi for the most complex flavor.
• Bacon: Thick-cut bacon adds more texture and richness.
• Buns: Potato brioche buns are soft and slightly sweet.

Budget Alternatives

• Use ground turkey instead of chicken.
• Use regular cabbage instead of coleslaw mix.
• Use regular mayo and adjust with a splash of vinegar.

Common Ingredient Mistakes

• Not draining the kimchi: Excess moisture can make the jam watery.
• Overcooking the chicken patties: They can become dry – cook to 165°F.
• Not toasting the buns: Toasted buns hold up better and add texture.

Ingredient Substitutions

• Gluten-Free: Use gluten-free buns and tamari instead of soy sauce.
• Dairy-Free: This recipe is naturally dairy-free.
• Keto: Serve without buns over a salad.
• No kimchi: Use sauerkraut or omit.
• No bacon: Use mushrooms for a vegetarian version.

Equipment

Essential Tools

• Large skillet or grill pan
• Medium skillet (for the kimchi bacon jam)
• Large mixing bowl
• Small bowl (for the slaw)
• Measuring cups and spoons

Optional Tools

• Meat thermometer (for checking patty temperature)
• Food processor (for chopping kimchi and bacon)

Step-by-Step Instructions

1. Make the Kimchi Bacon Jam
   In a medium skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon, leaving the drippings in the pan. Add the diced onion and cook until soft and caramelized, about 5-7 minutes. Add the garlic and cook for 1 minute. Stir in the chopped kimchi, gochujang, soy sauce, brown sugar, and rice vinegar. Cook for 5-7 minutes until thick and jammy. Return the bacon to the pan and stir to combine. Set aside.
   Aroma cue: The kimchi and bacon will create a sweet, savory, and slightly tangy smell.
   Pro tip: If the jam is too thick, add a splash of water to thin it.
2. Make the Creamy Slaw
   In a small bowl, whisk together the mayonnaise, rice vinegar, sesame oil, sugar, and salt and pepper. Pour over the coleslaw mix and toss to coat. Refrigerate until ready to use.
   Pro tip: Make the slaw ahead of time for the flavors to meld.
3. Make the Chicken Patties
   In a large bowl, combine the ground chicken, gochujang, soy sauce, honey, garlic, ginger, green onions, salt, and pepper. Mix gently until just combined. Divide the mixture into 4 equal portions and shape into patties about ¾-inch thick.
   Visual cue: The patties should be uniform in size and thickness.
   Pro tip: Make a slight indentation in the center of each patty with your thumb – this prevents them from puffing up during cooking.
4. Cook the Chicken Patties
   Heat a large skillet or grill pan over medium-high heat. Add a drizzle of vegetable oil. Cook the patties for 5-7 minutes per side, until golden brown and cooked through (internal temperature of 165°F).
   Visual cue: The patties should have a nice char and be firm to the touch.
   Pro tip: Avoid pressing down on the patties with a spatula – this squeezes out juices.
5. Toast the Buns
   While the patties are cooking, toast the hamburger buns in the same pan or under the broiler until golden.
6. Assemble the Burgers
   Spread a generous spoonful of the kimchi bacon jam on the bottom bun. Top with a chicken patty, a dollop of creamy slaw, and the top bun. Serve immediately.
   Visual cue: The burger should be piled high with colorful toppings.
   Pro tip: Secure with a skewer to keep everything in place.

Chef’s Secret: For the most flavorful burger, let the chicken patties rest for 5 minutes after cooking. This allows the juices to redistribute, keeping the patties moist and tender. Also, don’t skip the kimchi bacon jam – it’s the star of the show.

Expert Chef Tips

For the Perfect Gochujang Chicken Burgers

1. Don’t Overmix the Chicken: Overmixing can make the patties tough. Mix until just combined.
2. Use a Meat Thermometer: Cook the patties to 165°F for safety and juiciness.
3. Let the Jam Cool: Let the kimchi bacon jam cool slightly before assembling – it thickens as it cools.
4. Toast the Buns: Toasted buns hold up better and add a nice crunch.

Flavor Balancing

• Heat: Gochujang and kimchi provide the spicy kick.
• Sweetness: Honey and brown sugar balance the heat.
• Savory: Bacon and soy sauce add umami depth.
• Tanginess: Kimchi and rice vinegar brighten the flavors.
• Creaminess: The slaw provides a cooling contrast.

Texture Improvement Tips

• Use Ground Chicken Thighs: They have more fat, resulting in juicier patties.
• Don’t Overcook: Overcooked chicken can become dry – check with a thermometer.
• Add a Crunchy Element: The slaw and toasted buns add satisfying crunch.

Cooking Science: The gochujang in the chicken patties adds moisture and flavor while the honey helps with browning. The kimchi bacon jam is a perfect balance of sweet, savory, and tangy – the fat from the bacon and the acidity from the kimchi create a harmonious flavor profile. The slaw provides a refreshing contrast to the rich, spicy elements.

Troubleshooting

• Patties are too dry – Use ground chicken thighs or add a tablespoon of mayonnaise to the mixture.
• Patties fall apart – Chill the patties in the refrigerator for 15 minutes before cooking.
• Kimchi bacon jam is too watery – Cook it longer to reduce the liquid.
• Too spicy – Add extra honey or use less gochujang.
• Not enough heat – Add more gochujang or a pinch of red pepper flakes.

Recipe Variations

Classic Gochujang Burger

Follow the recipe as written for a perfect balance of spicy, sweet, and savory.

Spicy Gochujang Burger

Double the gochujang or add a chopped fresh chili for extra heat.

Cheese Gochujang Burger

Add a slice of pepper jack or cheddar cheese on top of the patty.

Veggie Gochujang Burger

Use a plant-based chicken patty or a black bean burger.

More Delicious Variations

• Gochujang Pork Burger: Use ground pork instead of chicken.
• Gochujang Turkey Burger: Use ground turkey and add a tablespoon of olive oil for moisture.
• Spicy Slaw: Add a dash of gochujang to the slaw dressing for extra heat.
• Double Bacon Jam: Double the kimchi bacon jam for extra richness.

Serving Suggestions

Classic Pairings

Serve these burgers with sweet potato fries, onion rings, or a fresh cucumber salad. For more appetizer ideas, browse our collection of appetizer recipes.

Drinks

A cold beer, a crisp lager, or a glass of iced tea pairs beautifully with the bold flavors.

Garnishes

Fresh cilantro, sesame seeds, or sliced green onions.

Presentation Ideas

Serve on a wooden board with a side of pickles and a pile of crispy fries.

Storage & Reheating

Refrigeration

Store leftover patties and toppings separately in the refrigerator for up to 3-4 days.

Freezing

Freeze uncooked patties for up to 2-3 months. Thaw in the refrigerator before cooking.

Reheating Methods

• Skillet (Best): Reheat patties over medium heat for 2-3 minutes per side.
• Microwave: Heat in 60-second intervals until hot.
• Oven: Reheat at 350°F for 8-10 minutes.

FAQ

What is gochujang?
Gochujang is a Korean fermented chili paste that’s spicy, savory, and slightly sweet. It’s available at most Asian markets and many mainstream grocery stores.

Can I use ground turkey instead of chicken?
Yes – ground turkey works well. Add a tablespoon of olive oil for moisture.

Can I make this without kimchi?
You can, but the flavor will be different. You can use sauerkraut or omit it.

Can I make the kimchi bacon jam ahead of time?
Yes – it keeps in the refrigerator for up to a week.

Can I grill these patties?
Absolutely – grill over medium heat for 5-7 minutes per side.

How do I keep the patties from falling apart?
Chill the patties in the refrigerator for 15 minutes before cooking.

Can I make these burgers gluten-free?
Yes – use gluten-free buns and tamari instead of soy sauce.

What can I use instead of bacon?
You can use mushrooms or omit it for a vegetarian version.

How do I store leftover burgers?
Store patties and toppings separately in the refrigerator for up to 3-4 days.

Can I freeze the patties?
Yes – freeze uncooked patties for up to 2-3 months.

Nutrition (estimated per serving – 1 burger with toppings)

• Calories: 550-700
• Protein: 30-35g
• Carbohydrates: 45-55g
• Fat: 28-35g
• Fiber: 3-5g
• Sugar: 12-18g
• Sodium: 900-1200mg

Note: Nutrition values are estimates and may vary based on specific ingredients, portion sizes, and cooking methods.

Recipe Card

Gochujang Chicken Burgers with Kimchi Bacon Jam
Cuisine	Korean-American
Course	Main Course
Prep Time	20 minutes
Cook Time	25 minutes
Total Time	45 minutes
Servings	4
Calories	550-700 per serving

Ingredients

For the Chicken Patties:

• 1 lb ground chicken
• 2 tablespoons gochujang
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 2 cloves garlic (minced)
• 1 teaspoon ginger (grated)
• 2 green onions (finely chopped)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Vegetable oil (for cooking)
• 4 hamburger buns (toasted)

For the Kimchi Bacon Jam:

• 4 slices bacon (chopped)
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 1 cup kimchi (chopped, drained)
• 1 tablespoon gochujang
• 1 tablespoon soy sauce
• 2 tablespoons brown sugar
• 1 teaspoon rice vinegar

For the Creamy Slaw:

• 2 cups coleslaw mix
• ¼ cup mayonnaise
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• Salt and pepper (to taste)

Instructions

1. In a medium skillet, cook bacon until crispy. Remove and set aside. Sauté onion in drippings until soft. Add garlic, kimchi, gochujang, soy sauce, brown sugar, and vinegar. Cook until thick and jammy. Stir in bacon. Set aside.
2. In a small bowl, whisk together mayonnaise, rice vinegar, sesame oil, sugar, salt, and pepper. Toss with coleslaw mix. Refrigerate.
3. In a large bowl, combine ground chicken, gochujang, soy sauce, honey, garlic, ginger, green onions, salt, and pepper. Mix gently. Shape into 4 patties.
4. Heat oil in a skillet over medium-high heat. Cook patties for 5-7 minutes per side until golden and cooked through (165°F).
5. Toast buns in the skillet until golden.
6. Assemble burgers: bottom bun, kimchi bacon jam, chicken patty, slaw, top bun. Serve immediately.

Notes

• Don’t overmix the chicken – this keeps the patties tender.
• Let the kimchi bacon jam cool slightly before assembling.
• Use a meat thermometer to check patty temperature.
• Store leftovers in the refrigerator for up to 3-4 days.

Nutrition (per serving)

Calories: 550-700 | Protein: 30-35g | Carbs: 45-55g | Fat: 28-35g | Fiber: 3-5g | Sugar: 12-18g | Sodium: 900-1200mg

Enjoy your Gochujang Chicken Burgers!

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