Gochujang Chicken Burgers are a delightful fusion of Korean flavors and American comfort food. These spicy, tangy burgers are made with ground chicken infused with Gochujang, a Korean chili paste known for its deep umami and spicy kick. Grilled to perfection, these burgers are then topped with a zesty slaw and creamy mayo, creating a mouthwatering experience that’s perfect for any barbecue or weeknight dinner.
Ingredients:
For the Gochujang Chicken Burgers:
- 1 lb ground chicken
- 2 tablespoons Gochujang (Korean red chili paste)
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon grated ginger
- Salt and pepper, to taste
- Burger buns
For the Slaw:
- 2 cups shredded cabbage (green or purple)
- 1 carrot, grated
- 2 green onions, thinly sliced
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon honey
- Salt and pepper, to taste
For Serving:
- Mayonnaise or Korean mayo
- Sesame seeds, for garnish
- Lettuce leaves or baby spinach
Instructions:
- Prepare the Gochujang Chicken Burgers:
- In a large mixing bowl, combine the ground chicken, Gochujang, minced garlic, soy sauce, sesame oil, honey, grated ginger, salt, and pepper.
- Mix well until all ingredients are evenly incorporated. The mixture should be slightly sticky.
- Divide the mixture into 4 equal portions and shape each into a patty, about 1/2-inch thick. Place them on a plate lined with parchment paper.
- Cover the patties with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- Make the Slaw:
- In a separate bowl, combine the shredded cabbage, grated carrot, and sliced green onions.
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, salt, and pepper to make the dressing.
- Pour the dressing over the cabbage mixture and toss until well combined. Adjust seasoning to taste. Set aside.
- Cook the Gochujang Chicken Burgers:
- Preheat your grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
- Grill the chicken patties for 5-6 minutes per side, or until fully cooked through and golden brown. Ensure the internal temperature reaches 165°F (74°C).
- Alternatively, you can cook the patties in a skillet over medium heat with a bit of oil, cooking for about 5-6 minutes per side until cooked through.
- Assemble the Gochujang Chicken Burgers:
- Toast the burger buns lightly on the grill or in a toaster.
- Spread a generous amount of mayonnaise or Korean mayo on the bottom half of each bun.
- Place a Gochujang chicken patty on top of the mayo.
- Spoon a portion of the prepared slaw over each patty.
- Sprinkle with sesame seeds for extra crunch and flavor.
- Top with lettuce leaves or baby spinach.
- Place the top half of the bun over the toppings and gently press down to assemble the burger.
- Serve:
- Serve the Gochujang Chicken Burgers immediately while warm.
- Optionally, serve with additional side dishes like crispy sweet potato fries or a fresh cucumber salad for a complete meal.
Tips:
- Adjust the amount of Gochujang paste according to your spice preference. Add more for extra heat or reduce for a milder flavor.
- Ensure the chicken patties are evenly shaped for even cooking.
- If you prefer a gluten-free option, use gluten-free burger buns and check the soy sauce label for gluten content.
Enjoy the bold flavors of Gochujang Chicken Burgers with crunchy slaw and creamy mayo for a delicious twist on a classic burger!