Korean Chicken Burgers
These flavourful Korean chicken burgers are made with gochujang and have a delicious kimchi ranch slathered on top. Serve them as sliders for your next get together!
- 1 lb ground chicken (dark meat preferred)
- 1 1/2 tbsp gochujang
- 2 stalks green onion, chopped
- 2 garlic cloves, minced
- 1/2 cup panko (gluten-free if needed)
- 1 1/2 tsps kosher salt (divided)
- 1/2 cup mayonnaise
- 1/3 cup Greek yogurt (full fat)
- 2 tsp onion powder
- 1 tsp dried chives (or 1 tbsp fresh chives)
- 3/4 cup kimchi, chopped
- 1 tsp lemon juice
- avocado oil (for cooking)
- 6 slider buns (toasted)
- 1/4 green cabbage (very thinly sliced on a mandolin)
- cilantro (for garnish, optional)
- In a large bowl combine the chicken, gochujang, green onion, garlic, panko and 1 tsp salt. Mix to combine and form into six patties weighing about 3 1/2 oz each. Refrigerate the patties for about 15 minutes so they hold together easier (optional).
- If using the oven to cook the burgers, preheat the oven to 350ºF.
- While the burgers are in the fridge, make the kimchi ranch. In a medium sized bowl, combine the mayo, green yogurt, onion powder, chives, kimchi and lemon juice. Season with the remaining 1/2 tsp salt. Set aside in the fridge until the burgers are cooking.
- When ready to cook, heat a large cast iron skillet over medium-high heat. Drizzle a small amount of avocado oil in the skillet. Add the patties and cook for three minutes, until a crust has formed and then flip and cook for another three minutes.
- Transfer the skillet to the oven and cook for eight to ten minutes, until cooked through.
- Assemble the burgers by spooning a small amount of the kimchi ranch on the bottom bun. Place the burger on top, followed by more kimchi ranch, cabbage and cilantro. Close the burger with the top bun. Serve and enjoy!