1. In a large bowl, combine the ground chicken, gochujang, soy sauce, sesame oil, garlic, ginger, green onions, panko breadcrumbs, and egg. Mix well until all ingredients are evenly incorporated.
2. Season the mixture with salt and pepper to taste, then form into four equal patties. I always like to make a slight indentation in the center of each patty to ensure even cooking.
3. Preheat a grill or skillet over medium-high heat. Once hot, add the patties and cook for about 5-6 minutes per side, or until the internal temperature reaches 165°F. If using cheese, place a slice on each patty during the last minute of cooking to allow it to melt.
4. Toast the burger buns lightly on the grill or in a toaster oven for added texture.
5. To assemble, spread a generous amount of the sriracha-mayo on the bottom bun, place the sizzling chicken patty on top, and add a heap of kimchi for a tangy, spicy crunch. Top with the other half of the bun and serve immediately.

Cooking these burgers reminds me of the patience and attention to detail my abuela instilled in me. It’s about knowing when to flip, when to season, and most importantly, when to savor.