I don’t mean to be dramatic, but I think I’ve discovered THE greatest sandwich of all time. This is far from your typical cheeseburger, and not at all what you would expect from a boring chicken or turkey burger. The meat itself is juicy, tender, and loaded up with rich flavor from soy sauce, toasted sesame oil, ginger, garlic, and sweet and spicy Gochujang chili sauce. Then comes the smoky depth of the cheddar and bacon; the heat and tang of crunchy chopped kimchi and pickled red onion; and the creaminess of cool avocado and heavenly yum yum sauce with a secret punch of Gochujang. Convinced yet?
Notes about ingredients
- I know this recipe contains a few “special” ingredients that aren’t super common to have on-hand (Gochujang, kimchi, maybe toasted sesame oil). But, I promise I would not suggest buying them if they didn’t have a unique wow-factor and many delicious uses. Use this Gochujang yum yum sauce on grilled sandwiches, for dipping veggies/meats/seafood, as a complement for stir-fries or rice bowls, and with Korean BBQ anything. (Try this Korean Gochujang BBQ Salmon Bowl!) Kimchi can similarly jazz up a sandwich, wrap, salad, stir-fry, rice bowl or fried rice. (Try a Smoked Turkey Kimchi Melt!) Toasted sesame oil is a magical ingredient that delivers huge flavor with even small amounts. Adds an aromatic finish to dressings, sauces, roasted or sautéed veggies, rice dishes, and more.
- You can adjust the heat (spiciness) of the burger and sauce to your liking by selecting the intensity of Gochujang when buying it, then modifying the amounts in the recipe. Likewise for the kimchi.
- In terms of meat, ~95% lean ground chicken hits the sweet spot for me: Low saturated fat content while still able to retain plenty of moisture for a juicy burger, and mild taste that embraces and highlights whatever flavors you bring to it.
- Type of bacon is totally up to you. I love Applegate Farms turkey bacon because it has just enough fat to get crispy.
- Type of bun is totally up to you. I use whole wheat and lightly toast in the toaster oven.
On the side
Along with the burgers, I made some simple roasted carrots tossed in a honey sesame ginger dressing. Bonus recipe for ya:
Honey Sesame Ginger Carrots (2 servings)
- 6 oz carrots, sliced into skinny spears
- 1/2 tsp olive oil
- sprinkle sea salt or garlic sea salt
- 1/4 tsp toasted sesame oil
- 1/4 tsp minced ginger
- 1/4 tsp soy sauce
- 1/4 tsp rice wine vinegar
- 1/4 tsp honey
- sprinkle black pepper
Preheat oven to 450º. Spread carrots on a foil-lined baking sheet, then toss with olive oil and (garlic) sea salt. Roast about 15 minutes, or until tender and crisp. Meanwhile, mix sesame oil, ginger, soy sauce, vinegar, honey, and pepper. Remove carrots and toss with dressing. Reduce oven temperature to 350º. Return the carrots to the oven for about 2 minutes. Remove from oven and serve.
Kimchi Bacon Chicken Burgers
A chicken burger that goes OUT OF THIS WORLD with juicy, rich umami flavor; melted smoked cheddar and crisp bacon; creamy avocado; spicy, tangy, crunchy kimchi and pickled red onion; and the most addictive homemade Gochujang yum yum sauce.
Notes
*This makes just enough yum yum sauce for a light spread on 2 buns. For extra sauce or leftovers, scale up the sauce ingredients.
Ingredients
For the Gochujang yum yum sauce:*
- 2 tsp light mayo
- 1 tsp ketchup
- 1/2 tsp Gochujang
For the burgers (2):
- 1 - 2 slices bacon (such as Applegate Farms turkey bacon)
- 6 oz ground chicken (95% lean)
- 1 tsp soy sauce
- 1/2 - 1 tsp Gochujang (adjust for desired heat)
- 1/4 tsp toasted sesame oil
- ~1 clove fresh garlic, finely minced
- 1/2 tsp grated ginger
- 1.5 tsp breadcrumbs
- 2 tsp diced scallions
- 2 whole grain buns, toasted
- 1 oz smoked cheddar, sliced
- thinly sliced avocado
- ~4 Tbsp kimchi, drained of excess liquid and chopped
- pickled red onion (this recipe with a ginger pickling spice)
Instructions
- Prepare the yum yum sauce by mixing the mayo, ketchup, and Gochujang in a small bowl. Adjust the amount of Gochujang to taste. Set aside.
- Heat a grill pan or skillet over medium-low heat. Cook the bacon on each side until crisp. Set aside.
- Meanwhile, combine the ground chicken through scallions in a bowl. Mix gently with hands just until evenly combined. Shape into 2 patties.
- Remove excess bacon grease from the pan if present (or add a little neutral oil if you used lean bacon and the pan is not nonstick). Return to medium-low/medium heat. Place burger patties in the pan. Cook about 3 minutes on one side. Flip, then place cheese on top. Cook 3-5 minutes longer (depending on thickness) as the cheese melts. The burgers should feel firm and springy when pressed with the back of a fork.
- Meanwhile, split and lightly toast the buns (in a toaster oven or on the grill pan). Place sliced avocado on the bottom halves, and spread yum yum sauce on the top halves. When the burgers are done, transfer to the bottom buns. Spread any remaining yum yum sauce on top of the cheese. Top with torn bacon, chopped kimchi, and pickled red onion. Sandwich with the top halves with yum yum sauce.
