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–+ servings

Gochujang Chicken Burgers

Gari McMellon
Gochujang Chicken Burgers are savory, juicy chicken burgers made with fresh ginger, soy, and just enough gochujang to add depth without overpowering. Using ground chicken thighs keeps them tender and flavorful, whether you shape them into full burgers or smaller sliders. They’re designed to pair beautifully with bold toppings while still standing on their own.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time: 15 minutes
Course Appetizer, dinner, lunch
Cuisine American, asian, Korean
Servings 4 Servings

Ingredients
  

  • 1 pound boneless, skinless chicken thighs or 1 lb ground chicken
  • 1/2 tsp kosher salt
  • 1/4 tsp white pepper
  • 1 tbsp gochujang
  • 1 tsp fresh ginger, microplaned
  • 1-2 clove garlic, microplaned
  • 1/2 tsp toasted sesame oil
  • 1 tsp rice wine vinegar
  • 1 tsp pure maple syrup
  • 1/4 tsp breadcrumbs
  • 1 green onion, finely sliced
  • 1 small jalapeño, finely diced (seeds removed for mild heat, optional)

optional topping

Instructions
 

  • Prep the chicken (if grinding your own)
    If using whole chicken thighs, cut into 1–2 inch pieces. Place on a plate and chill in the freezer for about 10 minutes, cold but not frozen. Add to a food processor or Ninja along with the kosher salt and white pepper. Pulse just until the chicken resembles ground meat, stopping before it becomes smooth or pasty.
    If using ground chicken, skip this step.
    Mix the burgers
    Transfer the chicken to a bowl. Add the gochujang, tamari, microplaned ginger, microplaned garlic, sesame oil, rice wine vinegar, honey, panko, green onion, and jalapeño. Gently mix just until combined, do not overwork.
    Form patties
    Divide into 4 burgers or 6–8 slider patties, shaping them about ½–¾ inch thick.
    Chill or prep ahead
    Refrigerate patties for at least 10–15 minutes to help them hold together.
    Patties can also be formed earlier in the day or up to 24 hours ahead and kept covered in the refrigerator.
    Cook
    Heat a lightly oiled skillet or flat-top over medium heat.
    Burgers: cook 4–5 minutes per side
    Sliders: cook 3–4 minutes per side
    Cook until lightly golden and cooked through.
    Check doneness
    Chicken is fully cooked when it reaches an internal temperature of 165°F.
    Rest and serve
    Let burgers rest for a couple of minutes before assembling.

Serving Note

  • These burgers are excellent on fresh buns with kimchi bacon jam and thinly sliced cucumber, but they’re flavorful enough to stand on their own.
Keyword comfort food, grilled, quick, spicy
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