If you're looking for a fun, delicious appetizer to serve to guests (especially great for game day, if that's your thing), look no further. These Korean chicken burgers are the cutest sliders topped with an amazing kimchi ranch sauce. Ground chicken is combined with spicy gochujang for an incredibly flavourful burger that will light up your tastebuds. Feel free to serve these as larger burgers, or keep them on the smaller side to serve as sliders.

This recipe is not authentically Korean by any means, rather it uses Korean ingredients, such as gochujang and kimchi to impart some of those wonderful Korean flavours. This is more of a Korean style chicken burger. A fried Korean chicken sandwich or burger would be more traditional. Nevertheless, this version using ground chicken is delicious and you should definitely give it a try if you're also looking to switch things up.

Because when it comes to chicken and turkey burgers, the world is your oyster in terms of flavour. Check out my jerk chicken burgers, jalapeño turkey burgers or my kimchi beef burgers for more inspo.

The kimchi ranch idea is inspired by the one and only, Molly Baz and her cookbook, Cook This Book. A wonderful cookbook that is so easy and fun to cook from!

Ingredients

Here's everything you'll need to make these Korean Inspired Chicken Burgers.

• ground chicken (dark meat preferred)
• gochujang: a red chili paste that is savoury, spicy and a little sweet. You can easily find this at well stocked grocery stores, Asian grocery stores, online or even make your own. There are tons of brands to try, I chose to show this one as it's most readily available.
• green onion
• garlic cloves
• panko (gluten-free if needed)
• kosher salt
• mayonnaise
• Greek yogurt (full fat)
• onion powder
• dried chives (or fresh chives)
• kimchi
• lemon juice
• avocado oil
• slider buns: potato rolls are great here.
• green cabbage

How to Make Korean Chicken Burgers

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.

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!

Tips for Making the Best Gochujang Burgers

• Don't overwork the patties: once the mixture is just combined, mold into patties with your hands, but don't overwork them. They don't need to be perfectly round.
• Don't overcook: use a meat thermometer to ensure the burgers aren't overcooked. Once they reach 165ºF they are cooked. Let them rest for a few minutes before serving.
• Use dark meat: I highly encourage you to use at least a mix of dark and white meat for best flavour and to keep these Korean chicken burgers juicy and delicious.
• Chop the kimchi: you want to roughly chop the kimchi so it can be topped on the burgers and stays put.
• Toast the buns: this helps them get less soggy and it just tastes better lightly toasted.
• Buns: opt for soft buns, like a potato bun. These taste the best with this type of burger in my opinion.

Substitutions

• No buns: serve it on lettuce instead, keep in mind it will be messy this way!
• Gluten-free: be sure to use a gluten-free gochujang paste and gluten-free panko instead. Serve on gluten-free buns.
• Ground chicken: use ground turkey instead.
• Dried chives: use fresh chives instead (that is my preference anyways).

How to Store Chicken Burgers

• Leftover cooked chicken burgers can be placed in a sealed container in the fridge for up to three days. Reheat in the microwave for 45 seconds, or in the oven at a low temperature, such as 325ºF for five minutes or so.
• Uncooked chicken burger patties can be frozen for up to three months. Wrap each individual patty in plastic wrap and place in the freezer on a baking sheet. Once frozen, remove from the baking sheet and store in a freezer bag or container for up to three months. Let them defrost overnight in the fridge before cooking.

Meal Prep

These Korean chicken burgers are great for meal prepping. You can prepare them in advance and leave the formed patties in the fridge in a sealed container, or on a plate wrapped in plastic wrap up to 24 hours in advance.

Alternatively, cook all the burgers, let them cool and then store them for a quick and easy meal.

Ingredients & Products I Recommend:

I share these products to show you what I choose to use in my kitchen as staple ingredients I use daily (or weekly). So if you opened up my fridge (or pantry), here's what you'll find!

Kosher salt:

I exclusively use Diamond Crystal kosher salt for all of my recipes. I prefer the texture, taste and consistency of this brand and highly recommend it for everyday cooking.

Mayonnaise:

If I don't make my own at home (you can see how I make it here), I primarily use Chosen Foods avocado oil mayonnaise, or Sir Kensignton's.

More Burger Recipes to Try

• Juicy Jalapeño Turkey Burgers with Cheese
• Kimchi Beef Burgers (Sliders)
• Best Ever Veggie Burgers with Rice
• Falafel Burgers with Beet Tahini
• Cheeseburger Salad Bowls with Big Mac Sauce
• Healthy Salmon Burgers with Wasabi Aioli

If you make these Korean gochujang chicken burgers please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!

This post contains affiliate links, which means I may receive a small commission at no extra cost to you. I only share products and services I have personally used and love. Disclosure here.