Gochujang Chicken Burgers with Kimchi Bacon Jam
By Lindsay Ostrom · pinchofyum.com
4, 4–5 burgers
Spiced ground chicken patties topped with a caramelized kimchi-bacon jam, served on toasted buns with fresh greens and mayo.
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| 6 slices bacon, cut into small pieces | Fry bacon until crispy, render fat | Sauté kimchi & brown sugar 3–5 min until caramelized | Assemble: buns, jam, cheese, greens, mayo & cucumber |
| 360 ml kimchi, cut into small shreddy pieces | |||
| 2 tablespoons brown sugar | |||
| 450 g ground chicken | Mix chicken, panko, gochujang, garlic powder & salt | Form into 4–5 burger patties | |
| 60 g panko breadcrumbs | |||
| 2 tablespoons gochujang sauce | |||
| 1/2 teaspoon garlic powder | |||
| 1 teaspoon coarse kosher salt | |||
| avocado oil or olive oil for frying | Pan-fry burgers 165°F / 74°C until golden | Toast buns on skillet | |
| Buns | |||
| Cheese (optional – gouda) | |||
| Cilantro or greens | |||
| Mayo | |||
| Cucumber slices |
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