So, Let Me Tell You About These Burgers...

First time I tried making these Gochujang Chicken Burgers with Kimchi Jam, I was 80% sure I’d made a mistake and about 100% sure my counter would never recover from the sticky mess. But wow, was it worth it. My friend Mina actually called them "wildly addictive"—she said it with her mouth full, so, you know, take that how you will. Anyway, these burgers are now my not-so-secret weapon when I want to impress people with minimal effort (don’t tell my cousin Helen I said that). The combo of spicy, sweet, and tangy hits all the right notes, especially when you need a break from the usual beef patties. And, I'm not saying they'll solve all your problems, but they're a pretty good distraction from them—at least for dinner time.

Why I Keep Making These—Even On Weeknights

I make these when I've got leftover kimchi staring at me accusingly from the fridge (I always overbuy at H Mart; it’s practically a tradition now). My family goes nuts for these because they’re just different enough to feel special, but not so out there my dad will give me that “what is this?” look. Plus, the kimchi jam—don’t freak out, it’s simpler than it sounds—is basically what I want on every sandwich now. Oh, and if you’ve ever tried grilling chicken patties and they fell apart, trust me, I’ve been there, but with enough gochujang and breadcrumbs, things stick together like glue. Sometimes I forget to let the jam cool, and it drips everywhere; honestly, I don't even get mad at this point.

Here's What You'll Need (But Feel Free to Improvise)

For the chicken patties:

500g ground chicken (turkey works okay but less juicy, or try half-and-half if you like experimenting)
2 tablespoon gochujang (if you can’t find it, a mix of Sriracha and a spoonful of miso kinda works, but, you know, not the same)
2 green onions, finely sliced (my gran would’ve used chives and said it’s "all the same in the end")
2 cloves garlic, minced (sometimes I add a third... garlic is never too much?)
1 egg
⅓ cup panko breadcrumbs (regular breadcrumbs are fine in a pinch)
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
½ teaspoon black pepper

For the kimchi jam:

1 cup kimchi, chopped up small (I’ve used whatever kimchi was on sale—seriously any kind, even the stuff that looks a bit tired)
2 tablespoon brown sugar (white works too but less depth—or so the food snobs say)
1 tablespoon rice vinegar
½ tablespoon gochujang
A splash of water if it gets too thick

For serving:

4 burger buns (brioche is nice but whatever you have—I've even used thick toast!)
Handful of fresh greens (arugula, lettuce, or just skip if you’re not feeling it)
Pickles, mayo, maybe a little cheese, if that calls your name

Alright, Let's Do This (Step By Step...Sort Of)

First, make the jam. Chuck the chopped kimchi, brown sugar, rice vinegar, and gochujang into a small saucepan. Medium-low heat. Stir until it looks... well, jammy. This takes about 10–15 minutes, and somewhere around minute 6 is where I usually have my doubts. If it starts sticking, a splash of water is your friend. Cool it down before you use it, but I won’t blame you if you risk burning your tongue (I always do).
Mix up your patties. Get a big bowl. Toss in the ground chicken, gochujang, green onions, garlic, egg, breadcrumbs, soy sauce, sesame oil, pepper. Use your hands—or a spoon if, like me, you hate the cold chicken feeling. Gently form into 4 equal patties, about burger bun-sized. If they look a bit lumpy, don’t stress; that’s normal.
Get cooking. Heat a nonstick skillet or grill pan with a drizzle of oil on medium. I just use olive because that’s what’s always in the front of my cupboard. Cook patties 4–5 minutes per side. They should get a bit browned, and if you’re not sure if they’re done, just cut one open (looks are deceiving—undercooked chicken is overrated and, uh, dangerous).
Toast those buns. Either wipe the skillet and toast them face-down, or pop them under the broiler for a minute or two. Watch out—they go from golden to charcoal pretty fast, as I learned the crispy way.
Assemble, finally! Bun bottom, smear of mayo (or not), patty, big spoonful of kimchi jam, splash of pickles and greens, top bun. If it’s an occasion, I sometimes melt a thin slice of cheddar on the burgers right in the pan—totally worth it.

Things I Wish I'd Known

Too much jam makes a glorious mess but, honestly, your burger might slide around and self-destruct. Go easy, then go back for seconds.
If the patties are sticky and you can't shape them, just toss them in the freezer for 10 minutes first. I used to skip this and curse, but it’s a life-saver.
Kimchi varies in salt and funk; taste your jam and add sugar or vinegar if something’s off. (Mine once tasted like pure battery acid—it needed more sugar, not less!)

Variations That Actually Work (and One That Definitely Didn’t)

Turkey swap: Tried it for a "lighter" vibe. Tastes fine, just keep an eye on moisture—sometimes I add a spoonful of mayo to the mix. No judgment.
Vegan version: Used mashed chickpeas and a bit of oat flour with the gochujang. My brother said he liked it, but I think he was just being polite, so your mileage may vary.
Skip the bun? Once, I went all out and used rice cakes instead of buns. Won’t do that again unless I want to wear my burger.

If You Don't Have All the Gear

Only have a sheet pan? Form the patties, plop 'em on parchment, and bake at 200°C/400°F for 20ish minutes. They get less crispy but totally fine. No food processor for the kimchi? Just dice it extra fine, no one will know the difference (unless they're the Inspector Gadget of cabbage).

Gochujang Chicken Burgers with Kimchi Jam

How Do I Keep These Fresh?

Store patties and jam separately in airtight containers in the fridge. The jam tastes even better on day two or three, but—and this is a real observation—they have never lasted more than a day in my house so, honestly, I can’t fully confirm.

This Is How I Serve ’Em

Best enjoyed hot, naturally, with extra kimchi on the side (my mum puts potato chips in hers which... I’ve come around to, shockingly). If it’s summer, a chilled beer is my go-to. Oh, and if you eat these outside, beware: birds love kimchi jam.

What I Learned the Hard Way

Don’t rush the jam—once, I cranked the heat and wound up with burnt sugar, so, patience really is a virtue (in this one case, at least).
Press the patties gently! Smash burgers are great, but these do not like to be bullied or they'll fall apart. I learned the messy way.
Chilling the mix before shaping actually helps—just a little 5 min pause in the fridge, promise.

People Have Actually Asked Me These Things

Is it crazy spicy? Not unless you add extra gochujang (which... guilty). Taste as you go, and you’ll be fine.
Any must-have brands? Honestly, for gochujang, I’ve used Maangchi's recommendations. For kimchi, whatever looks the least limp at the store.
Can I freeze the patties? Totally! Wrap 'em tight, separate with wax paper. Reheat from frozen, but, again, not as juicy (still better than supermarket burgers, imo).
What's a good side? I always say sweet potato fries or, seriously, just cucumber salad. Pick anything refreshing. I did chips and dip once, but it felt off.
Are leftovers actually better? Oddly, I think so—the kimchi jam soaks in, and things just meld. But, maybe that's just my midnight snack brain talking.

And, if you made it this far—thanks for humoring my little detour the other day about whether brioche buns are overrated (they totally are). Seriously, don’t stress about making these perfect: slather, stack, eat, repeat. And if you come up with a better version, tell me. I’m always on the hunt for a new go-to burger—life’s too short to eat boring food, right?

Gochujang Chicken Burgers with Kimchi Jam