Description

Bold, savory, and packed with umami, these spicy gochujang chicken burgers bridge the gap between comfort food and adventurous eating. They are quick to make, perfect for busy weeknights, and feature a sweet, salty, and spicy flavor profile.

Ingredients

Scale

1 pound ground chicken (breast or thigh)
2 tablespoons gochujang paste
1 tablespoon low-sodium soy sauce
2 cloves fresh garlic, finely minced
1 teaspoon fresh ginger, grated
1 tablespoon honey or maple syrup
2 stalks green onions, finely chopped
1 tablespoon cornstarch
1 teaspoon sesame oil
Sesame seeds, for garnish
Burger buns (brioche, potato, or whole wheat)
Toppings: shredded carrots, cucumber ribbons, cilantro
Sriracha mayo (mayonnaise mixed with sriracha)

Instructions

In a large mixing bowl, combine ground chicken, gochujang paste, soy sauce, minced garlic, minced ginger, honey, chopped green onions, cornstarch, and sesame oil.
Gently mix the ingredients with your hands until evenly distributed. Do not overmix to avoid tough burgers.
Form the mixture into four equal-sized patties, pressing firmly but not too tight.
Place patties on a plate and refrigerate for 15 minutes to help them set.
While patties chill, prepare toppings by shredding carrots, slicing cucumber, and chopping cilantro. Mix mayonnaise and sriracha for the spicy mayo.
Heat a skillet or grill pan over medium-high heat. Add a little oil if cooking indoors.
Cook patties for 4-5 minutes on the first side until edges turn opaque and bottom is seared.
Flip burgers. Optionally brush with extra gochujang mixture for glazing.
Cook for another 4-5 minutes on the other side until internal temperature reaches 165°F (74°C).
Toast burger buns lightly.
Let burgers rest for 2 minutes to redistribute juices.
Assemble burgers by spreading spicy mayo on the bottom bun, adding the patty, and topping with fresh veggies.
Garnish with sesame seeds and serve immediately.

Notes

Do not overmix the meat to prevent a dense texture. Chilling the patties is crucial to prevent them from falling apart during cooking. If using an air fryer, cook at 375°F (190°C) for 10-12 minutes, flipping halfway. Leftovers can be stored in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Cuisine: Korean-Inspired

Nutrition

Serving Size: 1 burger with toppin
Calories: 350400
Sugar: 8
Sodium: 600
Fat: 12
Saturated Fat: 3
Carbohydrates: 30
Fiber: 2
Protein: 25

Keywords: gochujang chicken burgers, korean inspired recipe, spicy chicken burgers, quick weeknight dinner, high protein meals, korean fusion food