Korean Style Chicken Burgers
Enjoy Korean Style Chicken Burgers served on whole grain buns with Gochujang apricot sauce, sautéed mushrooms, slaw, and a fried egg on top!
My heart is genuinely “happy” when we have people over for dinner. Like serving these Korean Style Chicken Burgers! [You may have tried my Best Turkey Burgers and Lamb Burgers. Or if you’re looking for vegetarian, try these Sweet Potato Lentil Burgers!]
Korean Style Chicken Burgers
But I’m just as “happy” to eat out and meet friends at a restaurant, or be invited over to their home as well. Eating together is more than the food, it’s the good life, really. It’s the connection we have with one another, and savoring the satisfaction. Or, can we savor satisfaction?
Today I’m sharing a delicious Korean Style Chicken Burger recipe that I think you will love.
Korean Chicken Burgers ingredients
So let’s get started, here’s what you need for these delicious burgers:
- Ground, lean chicken
- Garlic powder
- Ground or fresh ginger
- Sesame seeds
- Finely sliced green onion
- Worcestershire sauce
- Coconut aminos or soy sauce
- Lime
- Salt and pepper
- Egg
- Almond meal or bread crumbs
- Whole grain hamburger buns
- Kimchi, optional
- Fried Eggs
This recipe is good enough for company, or just to enjoy with your family, or make ahead and freeze the patties for later, if it’s just you!
Gochujang Apricot Sauce
The sauce is fantastic: Gochujang Apricot Sauce, and it’s definitely worth the time involved to sauté the mushrooms.
Sometimes the extra steps are what makes burgers so good. Like adding a runny egg, for instance. YUM!
How to make chicken burgers
- In a large bowl, combine all the ground chicken, spices, sesame seeds, green onions, soy sauce, lime, eggs, and almond flour and mix thoroughly.
- Using a 1/3 cup measuring cup, scoop a ball into your hands (TIP: coat hands with a little olive oil to prevent sticking). Flatten ball into about a 1 1/2 inch thick patty, and place on a nonstick baking sheet.
- Bake in oven for 30 minutes, flipping burgers about midway through. You can also broil the burgers to caramelize the top.
How to prepare the Chicken Burgers
Prepare the slaw: Carrots, cucumbers, rice vinegar and honey.
Sauté the mushrooms.
Toast the buns.
Bake the chicken burgers (so good).
How to assemble a burger
This is my favorite part: On the toasted bun, add the patty, shredded cucumber and carrots, apricot sauce, mushrooms, and a fried egg.
Kimchi is optional!
If you’re craving a burger board, then you’ll want to check out my Epic Hamburger Board and see how I set it up!
So when I say that eating together with friends makes me “happy,” it really does do something for my soul. Sometimes the word “happy” can be a buzz word. But a meal with loved ones (or even new friends) can be exactly what we need.
BE HAPPY FRIENDS … but choose happiness in the right way, check your attitude!
More burger recipes to try:
Taco Burgers [Taste and Tell]
Turkey Feta Burgers [Fifteen Spatulas]
Pita Burger Board with Pickled Beets
Arugula Goat Cheese Burger Board
Josh’s Favorite Double Cheeseburger
Get the Recipe:
Korean Style Chicken Burgers
Ingredients
Chicken Burgers
- 2 pounds or 32 oz ground, lean chicken
- 2 Tbsp garlic powder
- 3 Tbsp ground or fresh ginger
- 1 Tbsp sesame seeds
- 1 bunch finely sliced green onion
- 2 Tbsp Worcestershire sauce
- 2 Tbsp coconut aminos or soy sauce
- 2 tsp lime zest
- 3 tsp salt
- 1 tsp ground pepper
- 1 egg
- ⅓ cup almond meal or bread crumbs
- Whole grain hamburger buns
- Kimchi, optional
- Fried Eggs
Sautéed Mushrooms
- 8 oz thinly sliced crimini mushroom
- 1 Tbsp coconut aminos
- 1 tsp garlic powder
- About 1/4 c sesame oil
- Salt to taste
Gochujang Apricot Sauce
- ⅓ cup Korean gochujang paste
- ⅓ cup apricot preserves
- 2 tsp coconut aminos or soy sauce
Cucumber Carrot Slaw
- ¾ cup shredded carrot
- ¾ cup shredded cucumber
- 2 Tbsp rice vinegar
- 2 tsp honey
Instructions
- Preheat oven to 375 degrees.
- In a large bowl, combine all ingredients for the burgers and mix thoroughly.
- Using a 1/3 cup measuring cup, scoop a ball into your hands (TIP: coat hands with a little olive oil to prevent sticking). Flatten ball into about a 1 1/2 inch thick patty and place on a nonstick baking sheet. Bake in oven for 30 minutes, flipping burgers about midway through. If desired, broil burgers to caramelize top after baking (optional). Keep warm until ready to serve.
- In a large skillet, heat 1/4 cup sesame oil on medium high heat. When hot, add sliced mushrooms and allow to brown for 5-7 minutes, stirring occasionally. Midway through, add coconut aminos, garlic powder, and salt to taste. Keep warm on lowest heat for serving.
- In a medium bowl, toss carrots, cucumber, vinegar, and honey. Place in refrigerator to keep cold.
- Toast buns under broiler with olive oil (if desired), then assemble burgers with patty, shredded cucumber and carrot, sauce, mushrooms, fried egg, and kimchi (optional).
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Adding the Korean Chicken burgeer to our menu! i think the cucumber carrot salad will be what make it over the top yummy!