Grill Season
Gochujang Chicken Burgers with Kimchi Bacon Jam
Spicy, tangy gochujang-marinated chicken burgers topped with a sticky, smoky kimchi bacon jam. A serious step-up from your usual cheeseburger, and perfect for backyard BBQs all summer long.
Ingredients
- 4 chicken thigh fillets (boneless, skinless)
- 2 tbsp gochujang paste
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp garlic powder
- 4 brioche burger buns
- 4 slices cheddar cheese
- ½ cup kimchi, roughly chopped
- 4 strips bacon, diced
- 2 tbsp brown sugar
- 1 tbsp rice wine vinegar
- Lettuce and mayonnaise to serve
Method
Marinate the chicken
Mix gochujang, soy sauce, sesame oil, and garlic powder in a bowl. Add chicken thighs and coat well. Marinate for at least 15 minutes (or overnight in the fridge for best results).
Make the kimchi bacon jam
Cook diced bacon in a small pan over medium heat until crispy. Add kimchi, brown sugar, and rice wine vinegar. Stir and cook for 5–6 minutes until jammy and caramelised. Set aside.
Grill the chicken
Grill marinated chicken thighs over medium-high heat for 6–7 minutes per side until cooked through (internal temp 75°C / 165°F). Add cheese in the last minute and cover to melt.
Toast the buns
Split and toast brioche buns on the grill for 1–2 minutes until golden.
Assemble
Spread mayonnaise on the base bun. Add lettuce, the cheesy chicken thigh, and a generous spoonful of kimchi bacon jam. Top with the bun and serve immediately.
💡 Chef's Tips
If you can't find gochujang, substitute with sriracha mixed with a little miso paste. The kimchi bacon jam keeps in the fridge for up to 5 days and is amazing on eggs or toast too.