Korean BBQ Chicken Burger

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⏱️ Prep: 15 min 🔥 Cook: 15 min 

🕒 Total: 30 min 🍽️ Serves: 4

🛒 Ingredients

For the Patties:

  • Nonstick cooking spray 🥄

  • 1 lb ground chicken 🍗

  • ¼ cup panko (Japanese breadcrumbs) 🍞

  • 2 tbsp gochujang (Korean chili paste) 🌶️

  • 1 tbsp low-sodium soy sauce 🧂

  • 1 tbsp sesame oil 🛢️

  • 1 tsp grated garlic 🧄

  • 1 tsp grated ginger 🌿

  • 2 green onions, finely chopped 🧅

  • 4 burger buns 🍔

For the Gochujang Sauce 🌶️:

  • 2 tbsp gochujang

  • 1 tbsp mayonnaise 🥄

  • 1 tsp honey 🍯

  • 1 tsp rice vinegar 🧂

Toppings:

  • ½ cup kimchi, drained and chopped 🥗

  • 1 cup shredded lettuce 🥬

  • ¼ cup thinly sliced red onion 🧅

  • Toasted sesame seeds (optional) 🌾

📋 Instructions

1️⃣ Preheat the Oven

Preheat oven to 400°F (200°C). Lightly spray a baking sheet with nonstick spray 🥄.

2️⃣ Make the Patties

In a bowl, combine:

  • Ground chicken 🍗

  • Panko 🍞

  • Gochujang 🌶️

  • Soy sauce 🧂

  • Sesame oil 🛢️

  • Garlic 🧄

  • Ginger 🌿

  • Green onions 🧅

Mix just until blended. Divide into 4 equal portions, shape into patties 🍔, and place on the baking sheet.

3️⃣ Bake

Bake for 15 minutes, or until the patties reach an internal temperature of 165°F (74°C).

4️⃣ Make the Sauce

In a small bowl, whisk together:

  • Gochujang 🌶️

  • Mayonnaise 🥄

  • Honey 🍯

  • Rice vinegar 🧂

Stir until smooth and creamy.

5️⃣ Warm the Buns

Add burger buns to the oven during the final 2–3 minutes of baking to warm them up 🍔.

6️⃣ Assemble & Serve

To each bun:

  • Spread a layer of gochujang sauce

  • Add a chicken patty

  • Top with kimchi 🥗, lettuce 🥬, red onion 🧅

  • Sprinkle with sesame seeds 🌾 (optional)

  • Cap with the top bun and serve hot 😋

✨ Tips & Tricks

  • Spice Control: Reduce gochujang in the patties or sauce for a milder heat 🌶️

  • Make Ahead: Patties can be shaped and refrigerated up to 24 hours in advance

  • Serving Suggestion: Try with pickled radish or Korean-style fries for a flavorful, balanced meal 🥗

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