Sizzling Gochujang Chicken Burgers with Irresistible Kimchi Bacon Jam
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Learn how to make delicious Gochujang Chicken Burgers with Kimchi Bacon Jam. Easy recipe with step-by-step instructions.
Total Time:45 minutes
Yield:4 servings
Ingredients
1 pound ground chicken
2 tablespoons gochujang paste
2 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon sesame oil
1/4 cup breadcrumbs
1 egg
1/2 teaspoon salt
1/4 teaspoon black pepper
4 slices bacon
1/2 cup kimchi, finely chopped
2 tablespoons brown sugar
1 tablespoon rice vinegar
4 burger buns
Optional: lettuce, sliced cucumber, and mayonnaise for serving
Instructions
In a medium bowl, combine ground chicken, gochujang paste, minced garlic, soy sauce, sesame oil, breadcrumbs, egg, salt, and pepper. Mix until just combined, being careful not to overwork the meat.
Divide the mixture into four equal portions and shape them into patties. Refrigerate for at least 15 minutes to help them hold their shape during cooking.
In a skillet over medium heat, cook bacon until crispy. Remove from the pan and set aside, leaving the rendered fat in the skillet.
Add chopped kimchi to the skillet and cook for 2-3 minutes. Stir in brown sugar and rice vinegar, cooking until the mixture thickens slightly. Crumble the bacon and return it to the skillet, mixing well to create your kimchi bacon jam. Set aside.
Preheat your grill or grill pan over medium-high heat. Cook the chicken patties for 5-6 minutes on each side, or until cooked through and juices run clear.
Toast the burger buns on the grill for a minute or until lightly browned.
To assemble, spread a dollop of mayonnaise on the bottom bun, place the chicken patty on top, add a generous spoonful of kimchi bacon jam, and finish with your choice of lettuce and cucumber. Top with the other half of the bun and serve immediately.
