Korean Chicken Burgers
Enjoy Korean Chicken Burgers served on whole grain buns with homeamde Gochujang apricot sauce, sautéed mushrooms, slaw, and a fried egg on top! This Korean style chicken burger recipe uses ground chicken, that soaks up all the fantastic spices and flavors that makes a fantastic burger that everyone loves!
My heart is genuinely “happy” when we have people over for dinner. And we recently served these Korean Chicken Burgers with a homemade slaw (recipe below). 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!
Sometimes the extra steps are what makes burgers so good. Like adding a runny egg, for instance. YUM!
Korean Chicken Burgers
If you’re looking for a fun, delicious meal to serve to guests (especially great for game day, if that’s your thing), then look no further. These Korean chicken burgers are best, topped with an amazing kimchi and a homemade apricot sauce. Ground chicken is made into an incredibly flavorful burger get everyone talking. Feel free to serve these as sliders, too, in smaller portions (and little buns).
Read more: Korean Chicken Burgers
Why I love this recipe
I love cooking with ground chicken, and making chicken patties, and then adding all the Korean flavors, a bun and a fried egg–for the perfect burger.
- I love serving unique burgers (burgers with an unusual spin).
- Great for game day or any special weekend meal.
- You can make up the patties ahead of time and even freeze them.
- Kimchi is optional, if that is not your thing, as is the egg on top.
Gather these ingredients
- 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
Sautéed Mushrooms
- Crimini mushroom
- Coconut aminos
- Garlic powder
- Sesame oil
- Salt to taste
Gochujang Apricot Sauce
- Korean gochujang paste
- Apricot preserves
- Coconut aminos or soy sauce
Cucumber Carrot Slaw
- Shredded carrot
- Shredded cucumber
- Rice vinegar
- Honey
How to make Korean 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 serve Korean Chicken Burgers
- Prepare the slaw: Carrots, cucumbers, rice vinegar and honey.
- Sauté the mushrooms.
- Toast the buns.
- Bake the chicken burgers (so good).
- Assemble the burger: On the toasted bun, add the patty, shredded cucumber and carrots, apricot sauce, mushrooms, and a fried egg.
- Kimchi is optional!
Tips and substitutions:
- Chicken Patties – Form into a rough circle patty, the size you want to fit the bun. They won’t shrink in size like beef burgers. Don’t overmix, too, so the burger not quite so dense.
- Buns – Lightly toasting the buns are optional, but it does give the perfect texture for the burger.
- Baking Patties – Bake the patties, flipping burgers about midway through. If desired, broil burgers to caramelize top after baking (optional). You can also cook patties on stovetop on lower heat, allowing the middle to cook through without burning and overcooking the outside. For chicken: You do not want any pink in the middle!
- Fried eggs on top are optional.
- Freeze the patties – defrost and serve. Saves a bunch of time to double the recipe and freeze for last-minute entertaining.
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. 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!
More burger recipes to try while you are here:
- Pita Burger Board with Pickled Beets
- Savory Turkey Burger
- Epic Mini Burger Slider Board
- Arugula Goat Cheese Burger Board
- Josh’s Favorite Double Cheeseburger
- Best Turkey Burgers
- Lamb Burgers
- Sweet Potato Lentil Burgers
Get the Recipe:
Korean Chicken Burgers
Ingredients
Chicken Burgers
- 2 pounds lean ground chicken, 32 ounces
- 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
- 6 Whole grain hamburger buns
- Kimchi, optional
- 6 Fried Eggs
Sautéed Mushrooms
- 8 oz thinly sliced crimini mushroom
- 1 Tbsp coconut aminos
- 1 tsp garlic powder
- ¼ cup 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 ⅓ 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 ½ 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.
Cook mushrooms:
- In a large skillet, heat ¼ 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.
Make slaw:
- In a medium bowl, toss carrots, cucumber, vinegar, and honey. Place in refrigerator to keep cold.
Assemble the burgers:
- 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!