Gochujang Chicken Burgers with Kimchi Bacon Jam: The Ultimate Sweet-Spicy-Smoky Burger Experience

Okay! Hold up right there! I just cannot with how good these burgers are!

This flavor combo was, in all honesty, my attempt to just continue to find ways to eat those teriyaki chicken burgers. I truly love those so much. To continue with more of that energy, I used the same basic recipe but made them a slightly different flavor (gochujang never disappoints), added that kimchi bacon jam (the same one that we used back in the day for the kimchi grilled cheese), and hello. HELLO. One of my most favorite sticky, smoky, sweet, and spicy burgers was born.

The flavors, I mean- what can I say. They will knock your socks off. The chicken burgers are just a little spicy, the cucumbers and cilantro are keeping it fresh and crunchy, and the kimchi bacon jam is smoky and sticky and sweet and everything I want in a burger topping. And I know you're going to question it, but that slice of gouda cheese! It's golden.

These gochujang chicken burgers are the kind of meal that makes you feel like a culinary genius even though they come together in about 30 minutes. Here's why they're so special:

• The Chicken Burgers: Ground chicken is a blank canvas for flavor, and the gochujang sauce (that Korean chili paste with an absolutely delicious lingering heat and strong umami flavor) transforms it into something spectacular. The panko breadcrumbs keep them light and tender, while the garlic powder and salt round everything out.

• The Kimchi Bacon Jam: This is the real showstopper. It's smoky, sweet, tangy, and just a little bit spicy. The bacon provides that rich, savory depth, while the kimchi adds a funky, fermented tang that cuts through the richness. The brown sugar caramelizes everything into a sticky, jammy goodness that you'll want to put on everything.

• The Extras: A slice of gouda cheese melts into the burger, adding a creamy, nutty richness. Fresh cucumber slices and a tangle of cilantro keep things bright and crunchy. And a swipe of mayo on a toasted bun ties it all together.

How to Make These Gochujang Burgers

Step 1: Make the Kimchi Bacon Jam

I prefer the kimchi in smaller pieces, so I cut it up (along with the bacon). In a large skillet over medium heat, add the bacon pieces. Fry until golden and crispy, and the fat has rendered. Drain off some of the oil (optional) and add the kimchi and brown sugar to the pan. Sauté for 3-5 minutes until caramelized and bubbly. This makes a VERY YUMMY, chunky jam-like mixture.

Step 2: Mix the Chicken Burgers

Mix the chicken, panko, gochujang, garlic powder, and salt until well-combined I usually do this by hand. Form into 4-5 burger patties.

Step 3: Fry the Burgers

Transfer burgers to a large skillet. Add a swish of avocado oil and pan-fry until golden on the exterior and 165 degrees on the interior. I use a grill pan, and I like these with a slice of Gouda on top. (!!)

Step 4: Assemble the Burgers

Toast your buns on the skillet. Start with toasted buns, mayo, and burgers. You could also use this incredible gochujang sauce for even more kick. Add kimchi bacon jam and cucumber slices. Finish with a little tangle of cilantro. Serve immediately.

Step 5: Devour!

Lindsay's Notes

• The type/brand of gochujang sauce will determine your spice level. I've used both the Bibigo brand and P.F. Chang's brand. With the P.F. Chang's gochujang sauce, I felt like it was mild enough to serve to my kids. If you want to be sure, you can reduce the overall amount of gochujang and then just add a bit of extra heat with chili oil or more gochujang sauce right before serving.

• The kimchi bacon jam is forgiving. If you don't have kimchi, you could try sauerkraut or even pickled jalapeños for a different tangy kick.

• The gouda cheese is non-negotiable in my book. It adds a creamy richness that perfectly balances the spicy-sweet jam.

Substitution Ideas

Protein: Ground beef, ground turkey, or even ground pork would work beautifully in place of chicken.

Vegetarian: Beyond or Impossible "meat" would be a perfect vegetarian sub for the burgers. The kimchi bacon jam would be harder to replicate, but I think you could get the same general effect by sautéing the kimchi with the brown sugar and a bit of smoked paprika (no bacon).

Buns: Use gluten-free buns if needed. Brioche buns are a delicious upgrade.

Cheese: If you don't have gouda, provolone, mozzarella, or even cheddar would work.

Spice Level: If you want more heat, add an extra dollop of gochujang or some chili flakes. If you want less, reduce the gochujang and add a little more brown sugar.

FAQs

What can I use instead of chicken in the burgers?
Ground beef! Yum!

Can you make this vegetarian/meatless?
Beyond or Impossible "meat" would be a perfect vegetarian sub. The kimchi bacon jam would be harder to replicate, but I think you could get the same general effect by sautéing the kimchi with the brown sugar and a bit of smoked paprika (no bacon).

How long do the leftovers last?
For any chicken burgers and/or bacon jam that doesn't get eaten that night, I will keep them in the fridge for another 2 days.

How do you make this gluten-free and/or dairy-free?
For a gluten-free version, use gluten-free buns and gluten-free bread crumbs! For a dairy-free version, omit the cheese.

Can you make the burgers on the grill?
Absolutely!

These burgers are the perfect balance of flavors and textures. The gochujang in the chicken patties adds a subtle heat and umami depth that's perfectly complemented by the smoky, sweet, tangy kimchi bacon jam. The crunchy cucumber and fresh cilantro provide a refreshing contrast, while the melted gouda cheese adds a creamy richness that ties everything together.

It's the kind of burger that feels special enough for a dinner party but easy enough for a weeknight. And once you try it, you'll understand why it's become one of my most requested recipes.

These gochujang chicken burgers are the perfect example of how a few simple ingredients can come together to create something truly extraordinary. The combination of flavors and textures is out of this world, and they come together in about 30 minutes.

So go ahead make these for dinner tonight. Serve them on toasted buns with a pile of kimchi bacon jam, a slice of gouda, and a handful of fresh cilantro. And then come back and tell me aren't they just the best thing ever?