There’s nothing quite like biting into a good burger, right? But lately, I’ve been craving something, oh, a little more exciting — something with a punch of flavor, a tender bite, and that spicy-sweet kick you can’t quite put into a regular ol’ cheeseburger. That’s when I started experimenting with making Korean chicken burgers at home, and let me tell you — game changer. The smell alone reminds me of those busy street markets in Seoul, where vendors whip up these incredible, flavorful patties in a flash. And guess what? They’re surprisingly easy to make, even on a weeknight when I’m totally running on fumes but still want something special. My kids ask for these all the time now, and honestly, I do too. Trust me on this one: once you make your first batch, you’ll want to keep this recipe on repeat. It’s the perfect combo of juicy, spicy, sweet, and downright addictive — like a little taste of Korea right in your own kitchen.
Thank you for reading this post, don't forget to subscribe!What is Korean Chicken Burger?
Think of Korean chicken burgers as a fun, flavorful take on your traditional burger. Instead of beef, you’re using ground chicken, which keeps things lighter but still satisfying. The magic really happens with the marinade—think gochujang (that spicy Korean chili paste), garlic, ginger, and a splash of soy sauce—that gives the burger a deep, smoky, spicy flavor profile that’s totally addictive. These aren’t your typical fast-food patties; they’re tender, juicy, and loaded with Korean-inspired seasonings. The best part? You can dress them up however you like—think crispy cabbage slaw, pickled radishes, or even a smear of spicy mayo. It’s essentially a flavor-packed street food turned into a homemade masterpiece that’s perfect for lunch, dinner, or even a weekend cookout. And yes, you can totally swap chicken for turkey or plant-based options if you’re feeling veggie-inspired. The idea is to have fun experimenting with the flavors.
Why you’ll love this recipe?
What I love most about these Korean chicken burgers is how incredibly versatile and forgiving they are. The marinade is a lifesaver on busy nights because you can prepare it ahead of time—just toss your ground chicken with the flavorful marinade, and you’re almost there. The texture? Juicy, tender, with just a little chew from the minced garlic and ginger, and a hint of spice that hits just right. Plus, they’re budget-friendly — chicken is usually cheaper than beef, and most of the ingredients—soy sauce, gochujang, garlic—are pantry staples I already keep around. They’re also super customizable. If you’re not a fan of spice, just reduce the gochujang or swap it for a milder chili paste. Want to add some crunch? Top with chopped kimchi or crispy fried onions. I’ve made these countless times and they never fail to impress. The flavors are a hit with my whole family, and honestly, I love that I can play around with the toppings and fillings to keep things exciting. Whether it’s a quick weeknight dinner or a fun weekend feast, these Korean chicken burgers are my go-to for something a little different but totally satisfying.
How do I make Korean Chicken Burgers?
Quick Overview
This recipe is all about balancing flavors and keeping things simple. First, you marinate the ground chicken with gochujang, garlic, ginger, soy sauce, and a little sesame oil — let it chill for about 30 minutes for maximum flavor. Then, you gently shape the mixture into burger patties, making sure not to overmix, which can make them tough. Pan-fry or grill until just cooked through. Meanwhile, prepare your toppings: a fresh cabbage slaw, maybe some pickled radishes or sliced cucumbers. Once everything’s ready, assemble your burgers on toasted buns, add your favorite sauce or mayo, and voilà — a restaurant-worthy Asian-inspired burger that’s bursting with flavor. Trust me, the smell alone will have your family drooling before it’s even done. It’s quick, easy, and honestly, so much more fun than the usual burger routine.
Ingredients
For the Chicken Patties:
- 1 pound ground chicken (preferably thigh meat for extra juiciness)
- 2 tablespoons gochujang (adjust for spice preference)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon honey or brown sugar (for a touch of sweetness)
- Salt and pepper to taste
For the Toppings & Serving:
- Crisp lettuce or napa cabbage, shredded
- Pickled radishes or cucumbers
- Crispy fried onions or some slaw for crunch
- Kimchi (optional but highly recommended!)
- French buns or brioche buns, toasted lightly
- Mayonnaise or spicy mayo for extra creaminess
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
I always start by heating my skillet over medium heat and lightly oiling it, or I prefer grilling if I want those lovely grill marks and slightly smoky flavor. Make sure your pan is hot before you add the patties — this helps them sear nicely and lock in all those juicy flavors.
“New family favorite! This Spicy Korean Chicken Burgers with Bacon Jam was so flavorful and ridiculously easy. Crowd-pleaser for sure.”
Step 2: Mix Dry Ingredients
In a big bowl, whisk together the gochujang, soy sauce, garlic, ginger, honey, and sesame oil. This is your flavor bomb. I always do this first to make sure everything’s nicely combined before adding the chicken.
Step 3: Mix Wet Ingredients
Add the ground chicken to the marinade mixture. I use my hands here (a little messy but totally worth it) and gently fold everything together. Be cautious not to overmix — overworking the chicken can make the burgers dense and rubbery. Just combine until evenly coated and a little sticky.
Step 4: Form the Patties
Divide your mixture into four equal parts and shape each into a patty about ¾ inch thick. If your mixture seems a little loose, refrigerate the formed patties for 10 minutes — helps them hold together better during cooking.
Step 5: Prepare Filling & Toppings
While the patties rest, prep your toppings. Shred some cabbage, slice radishes, or get your kimchi ready. Perfect toppings make all the difference in balancing the spicy, savory flavor of the burger.
Step 6: Cook the Patties
Place the patties in your hot skillet or on the grill. Cook for about 4-5 minutes per side, depending on thickness, until the internal temperature hits 165°F and they look browned and juicy. Don’t press them down — let them sear for the best caramelization.
Step 7: Assemble the Burgers
Toast your buns slightly, spread some mayo or spicy mayo if you love heat, slap on a patty, then pile high with your toppings. For an extra Korean touch, add a smear of kimchi or a drizzle of honey-soy sauce over the top. The combination of spicy, tangy, and sweet flavors is out of this world.
Step 8: Serve & Enjoy
This is my favorite part — bite in and savor all those layers of flavor. The marinade keeps the chicken super juicy, and the toppings bring that satisfying crunch and tang. Serve these with a side of sweet potato fries or even a refreshing cucumber salad for a full feast.
Step 9: Extra Tips
Make sure not to overcook the patties — they can dry out quickly. If you’re craving a little extra heat, sprinkle some red pepper flakes into the marinade. And trust me, eating these with chopsticks makes it even more fun!
“The Spicy Korean Chicken Burgers with Bacon Jam turned out amazing. My kids asked for seconds. Saving this one!”
What to Serve It With
These Korean chicken burgers are so versatile; I love serving them in different ways depending on the occasion. For a quick weeknight dinner, put out some simple steamed rice or even some homemade pickled vegetables to add freshness. An ice-cold beer or sparkling water with a squeeze of lime pairs beautifully — I always keep a cold drink nearby when I’m enjoying these. For brunch or a weekend gathering, you can turn them into sliders with mini buns, alongside a side of miso soup or spicy edamame. And if you’re craving something extra spicy, a side of kimchi fried rice is totally indulgent. My family always enjoys these with a cold glass of milk or even a tangy yogurt dip — the flavors just resonate with everyone, from kids to adults. Honestly, these burgers have become a household staple, and I love experimenting with toppings and sauces every time. They’re cozy, flavorful, and a little bit different, which keeps everyone excited at the dinner table.
Top Tips for Perfecting Your Korean Chicken Burgers
Over the years, I’ve picked up a few tricks that make these burgers turn out flawless every time. First, when preparing the marinade, I recommend tasting it before mixing with the chicken. Maybe it needs a touch more honey or soy — adjusting as you go is key. When shaping the patties, I always make sure they’re not too thick — around ¾ inch is perfect. Thinner, and they cook faster, plus you get crispy edges; thicker, and they risk being undercooked internally. If you want extra flavor, I sometimes add a splash of rice vinegar or sesame seeds into the mix. For those who want a smokier, grilled flavor, I suggest pre-soaking wooden skewers and setting your grill to high heat for those gorgeous char lines. My biggest lesson? Don’t rush the resting period before cooking — chilling the formed patties just a bit helps them keep their shape during the heat. And for toppings, don’t be shy — fresh herbs, spicy mayo, or a squeeze of lime can totally elevate this burger. Experimenting with different vegetables and sauces is half the fun — I’ve even tried adding crunchy bell peppers and a hint of miso paste to the marinade for extra umami.
Storing and Reheating Tips
If you happen to have leftovers — which is rare in my house because these disappear fast — store the cooked patties in an airtight container in the fridge for up to 3 days. To reheat, I prefer a quick pan-fry over the microwave, which helps keep the exterior crispy and the inside juicy. If you want to save the uncooked mixture for later, you can freeze the shaped patties for up to 2 months — just wrap them tightly in plastic wrap and then a zip-top bag. Thaw in the fridge overnight before cooking. Be cautious with the glaze — if your burger is stored for later, wait to add the glaze until after reheating, or it might turn soggy. If you’re making these for a crowd, assemble the burgers fresh for optimal texture—but honestly, they taste just as amazing reheated as long as you follow these steps.
Frequently Asked Questions
Final Thoughts
If you’re tired of the same old burger routine, these Korean chicken burgers are a delicious, fresh alternative that will keep everyone at the table happy. They’re packed with bold, vibrant flavors, tender juicy meat, and a little kick of spice. Over the years, I’ve found that once you master the marinade, the rest is just assembly — and the rewards are totally worth it. My kids ask for seconds, my friends ask for the recipe, and honestly, I feel a little proud every time I serve these up. It’s like bringing a little taste of Korea into my home, without the flight or the fancy restaurant price tag. So go ahead—give them a try, get creative with your toppings, and I promise, this will become a new family favorite. Happy cooking! And I’d love to hear how yours turn out—don’t forget to leave a comment or share your variations. Enjoy every juicy, spicy bite!
Korean chicken burgers
Ingredients
Main Ingredients
- 1 pound ground chicken
- 0.5 cup panko breadcrumbs
- 2 tablespoons gochujang sauce
- 0.5 teaspoon garlic powder
- 1 teaspoon coarse kosher salt
- 6 slices bacon cut into small pieces
- 1.5 cups kimchi cut into small shreddy pieces
- 2 tablespoons brown sugar
- 4 buns buns
- 4 cheese optional, e.g., gouda
- 0.25 cup cilantro or greens
- 0.25 cup mayo
- 0.5 cup cucumber slices
Instructions
Preparation Steps
- Fry bacon pieces in a large skillet over medium heat until crispy. Add kimchi and brown sugar; sauté for 3-5 minutes until caramelized.
- Mix ground chicken, panko, gochujang, garlic powder, and salt; form into 4-5 patties.
- Cook patties in a skillet with a little oil until golden and internal temperature reaches 165°F.
- Toast buns; assemble burgers with a layer of kimchi bacon jam, greens, mayo, cucumber slices, and cheese if desired.
