Ingredients
Scale
The key to this dish lies in selecting the right ingredients, especially fresh produce and quality chicken. When I shop, I look for ground chicken with a bit of fat to keep the patties juicy—leaner options often turn out dry. For the sauce, authentic Korean gochujang paste is essential; it’s worth seeking out at Asian markets or online, but a mix of chili paste and a touch of honey can work in a pinch. I also like to add crisp vegetables for texture and freshness, which gives a lovely balance to the spicy sauce.
- 1 pound ground chicken (preferably with some fat content)
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon honey or brown sugar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 cup finely chopped green onions
- 4 burger buns, lightly toasted
- 1 cup shredded cabbage or iceberg lettuce
- Sliced cucumber or pickled radish for crunch
- Optional: mayonnaise or a simple slaw dressing
Instructions
- In a medium bowl, combine ground chicken, half the green onions, minced garlic, grated ginger, soy sauce, and sesame oil. Mix gently with your hands until just combined—avoid overworking the meat to keep the patties tender.
- Shape the mixture into four even patties, about 3/4-inch thick. Press a slight indentation in the center of each patty to prevent puffing during cooking.
- Heat a grill pan or skillet over medium-high heat. Add a little oil to prevent sticking.
- Cook the patties for about 4-5 minutes on each side, until nicely browned and cooked through (internal temperature should reach 165°F/74°C). Resist pressing down on the patties to keep them juicy.
- While the patties cook, mix gochujang with honey in a small bowl to create the spicy-sweet sauce.
- Once patties are cooked, brush each with the gochujang sauce and let it sizzle in the pan for 30 seconds to caramelize slightly.
- Assemble your burgers by layering the shredded cabbage or lettuce on the bottom bun, then the glazed chicken patty, sliced cucumber or pickled radish, a drizzle of mayo or slaw dressing if using, and finish with the top bun sprinkled with remaining green onions.
- Serve immediately while the burger is still hot and sizzling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
