Spicy Korean Chicken Burgers With Kimchi Slaw

Imperial May 31, 2026May 31, 2026

Quick Recipe Version (TL;DR)

Yield: 4 burgers
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes

Quick Ingredients

Chicken patties: 1 1/2 lb ground chicken, 1/2 cup panko, 1 large egg, 2 scallions, 2 garlic cloves, 1 tsp grated ginger, 1 tbsp low-sodium soy sauce, 1 tsp toasted sesame oil, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1 tbsp neutral oil
Gochujang glaze: 1/4 cup gochujang, 2 tbsp honey, 1 tbsp brown sugar, 2 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp water, 1 tsp toasted sesame oil, 1 garlic clove, 1/2 tsp grated ginger
Kimchi slaw: 2 cups shredded green or napa cabbage, 3/4 cup drained chopped kimchi, 1/2 cup shredded carrot, 2 scallions, 1 tbsp kimchi brine, 1 tbsp rice vinegar, 1 tsp sugar, 1 tsp toasted sesame oil
Sesame mayo: 1/3 cup mayonnaise, 2 tsp toasted sesame oil, 1 tsp rice vinegar, 1/2 tsp honey, pinch kosher salt
Assembly: 4 fluffy brioche or milk buns, 1 Persian cucumber or 1/3 English cucumber thinly sliced, 2 sliced scallions, 1 tsp toasted sesame seeds

Do This

1. Stir together the sesame mayo and chill until ready to assemble.
2. Toss cabbage, kimchi, carrot, scallions, kimchi brine, vinegar, sugar, and sesame oil; let sit for 10 minutes.
3. Simmer gochujang glaze ingredients for 2 to 3 minutes until smooth and spoonable.
4. Mix ground chicken with panko, egg, scallions, garlic, ginger, soy sauce, sesame oil, salt, and pepper; form 4 patties.
5. Cook patties in 1 tbsp oil over medium heat for 5 to 6 minutes per side, until 165°F in the center.
6. Brush patties with gochujang glaze during the final minute of cooking and toast buns for 1 to 2 minutes.
7. Build burgers with sesame mayo, cucumber, glazed chicken, kimchi slaw, scallions, and sesame seeds.

Why You’ll Love This Recipe

Big flavor without complicated techniques: The gochujang glaze brings sweet heat, savory depth, and a little tang in just a few minutes.
Juicy, weeknight-friendly patties: Ground chicken cooks quickly and stays tender with panko, egg, soy sauce, ginger, and scallions.
Fresh crunch in every bite: Kimchi slaw, cucumber, and scallions balance the richness of the chicken and sesame mayo.
Bold but approachable: It has Korean-inspired flavors in a familiar burger format, so it feels exciting without being fussy.

Grocery List

Produce: scallions, garlic, fresh ginger, green cabbage or napa cabbage, carrot, Persian cucumber or English cucumber
Dairy: 1 large egg
Meat: ground chicken, preferably a mix of white and dark meat or ground chicken thigh
Bakery: 4 fluffy brioche buns, potato buns, or milk buns
Refrigerated: kimchi, mayonnaise
Pantry: panko breadcrumbs, gochujang, low-sodium soy sauce, rice vinegar, honey, brown sugar, toasted sesame oil, neutral oil, kosher salt, black pepper, toasted sesame seeds

Full Ingredients

For the Chicken Patties

1 1/2 lb ground chicken, preferably not extra-lean
1/2 cup panko breadcrumbs
1 large egg
2 scallions, finely chopped
2 garlic cloves, finely minced
1 tsp freshly grated ginger
1 tbsp low-sodium soy sauce
1 tsp toasted sesame oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 tbsp neutral oil, such as avocado, canola, or grapeseed oil, for cooking

For the Gochujang Glaze

1/4 cup gochujang
2 tbsp honey
1 tbsp packed light brown sugar
2 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tbsp water, plus 1 to 2 tsp more if needed
1 tsp toasted sesame oil
1 garlic clove, finely minced
1/2 tsp freshly grated ginger

For the Kimchi Slaw

2 cups finely shredded green cabbage or napa cabbage
3/4 cup drained kimchi, roughly chopped
1/2 cup shredded carrot
2 scallions, thinly sliced
1 tbsp kimchi brine from the jar
1 tbsp rice vinegar
1 tsp granulated sugar
1 tsp toasted sesame oil
Pinch of kosher salt, only if needed after tasting

For the Sesame Mayo

1/3 cup mayonnaise
2 tsp toasted sesame oil
1 tsp rice vinegar
1/2 tsp honey
Pinch of kosher salt

For Assembly

4 fluffy brioche buns, potato buns, or milk buns, split
1 Persian cucumber or 1/3 English cucumber, very thinly sliced
2 scallions, thinly sliced on the bias
1 tsp toasted sesame seeds
Extra gochujang glaze, for spooning over the patties

Spicy Korean Chicken Burgers With Kimchi Slaw – Closeup

Step-by-Step Instructions

Step 1: Make the sesame mayo

In a small bowl, stir together 1/3 cup mayonnaise, 2 tsp toasted sesame oil, 1 tsp rice vinegar, 1/2 tsp honey, and a pinch of kosher salt. Mix until smooth and creamy. Taste it: it should be nutty, lightly tangy, and just a little sweet.

Cover and refrigerate the mayo while you prepare the rest of the burger. This gives the sesame flavor a few minutes to settle into the mayonnaise.

Step 2: Toss the kimchi slaw

In a medium bowl, combine 2 cups shredded cabbage, 3/4 cup chopped drained kimchi, 1/2 cup shredded carrot, and 2 sliced scallions. Add 1 tbsp kimchi brine, 1 tbsp rice vinegar, 1 tsp sugar, and 1 tsp toasted sesame oil.

Toss well with tongs or clean hands until the cabbage is lightly coated. Let the slaw sit at room temperature for 10 minutes while you make the glaze and patties. The cabbage will soften slightly but still keep a fresh crunch. Taste before serving and add a small pinch of kosher salt only if it needs it, since kimchi can vary in saltiness.

Step 3: Simmer the gochujang glaze

In a small saucepan, combine 1/4 cup gochujang, 2 tbsp honey, 1 tbsp brown sugar, 2 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp water, 1 tsp toasted sesame oil, 1 minced garlic clove, and 1/2 tsp grated ginger.

Set the pan over medium-low heat and cook for 2 to 3 minutes, stirring often, until the sugar dissolves and the glaze looks smooth and spoonable. It should be thick enough to coat the back of a spoon but not so thick that it clumps. If it tightens too much, stir in 1 to 2 tsp water. Remove from the heat and set aside.

Step 4: Mix and shape the chicken patties

In a large bowl, combine 1 1/2 lb ground chicken, 1/2 cup panko, 1 large egg, 2 chopped scallions, 2 minced garlic cloves, 1 tsp grated ginger, 1 tbsp low-sodium soy sauce, 1 tsp toasted sesame oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper.

Mix gently with a fork or your hands just until everything is evenly combined. Try not to overwork the mixture, which can make the burgers dense. Ground chicken is naturally sticky, so lightly wet or oil your hands before shaping. Form the mixture into 4 patties, each about 4 inches wide and slightly wider than your buns. Press a shallow dimple into the center of each patty to help it cook evenly.

Step 5: Cook the chicken patties

Heat a large nonstick skillet or well-seasoned cast-iron skillet over medium heat for 2 minutes. Add 1 tbsp neutral oil and swirl to coat the pan. Add the patties, leaving space between them. If your skillet is small, cook them in two batches.

Cook the patties for 5 to 6 minutes on the first side without pressing down on them. Flip carefully with a wide spatula and cook for another 4 to 5 minutes, or until the centers reach 160°F on an instant-read thermometer. The patties will finish cooking as you glaze them, and the final safe internal temperature should be 165°F.

Step 6: Glaze the patties

Reduce the heat to medium-low. Brush or spoon a generous layer of gochujang glaze over the top of each patty, then flip and glaze the other side. Cook for about 30 seconds per side, just long enough for the sauce to cling to the chicken. Watch closely because the honey and sugar in the glaze can darken quickly.

Check that each patty reaches 165°F in the thickest part. Transfer the glazed patties to a plate and let them rest for 2 minutes while you toast the buns.

Step 7: Toast the buns and prepare the toppings

Place the split buns cut-side down in the same skillet over medium-low heat. Toast for 1 to 2 minutes, until the cut sides are warm and lightly golden. If there is too much glaze residue in the pan, quickly wipe it out before toasting so the buns do not scorch.

Thinly slice the cucumber if you have not already done so. Give the kimchi slaw one final toss and drain off any excess liquid pooling at the bottom of the bowl so the burgers stay sturdy.

Step 8: Assemble the burgers

Spread sesame mayo on both the bottom and top buns. Add a layer of thin cucumber slices to each bottom bun, then place a gochujang-glazed chicken patty on top. Spoon on a little extra glaze if you like a saucier burger.

Pile the kimchi slaw over the chicken, then finish with sliced scallions and toasted sesame seeds. Add the top buns and serve right away while the patties are hot, the buns are soft, and the slaw is crisp.

Pro Tips

Use chicken with a little fat: Ground chicken thigh or a mix of white and dark meat makes a juicier burger than extra-lean ground chicken breast.
Keep the mixture gentle: Mix only until combined. Overmixing ground chicken can make the patties feel firm instead of tender.
Wet your hands before shaping: A little water or oil on your hands makes sticky ground chicken much easier to form into patties.
Do not over-reduce the glaze: It should be brushable, not paste-like. Add 1 tsp water at a time if it gets too thick.
Drain the slaw before building: Kimchi and cabbage release liquid as they sit, so a quick drain helps prevent soggy buns.

Variations

Milder burger: Use 2 tbsp gochujang instead of 1/4 cup in the glaze and add an extra 1 tbsp honey. You can also use extra sesame mayo to cool each bite.
Crispy chicken version: Use 4 boneless skinless chicken thighs, pound to 1/2-inch thickness, coat with panko, and pan-fry until the internal temperature reaches 165°F. Brush with the same glaze before serving.
Bowl-style version: Skip the buns and serve the glazed chicken patties over steamed rice with kimchi slaw, cucumber, scallions, sesame mayo, and sesame seeds.

Storage & Make-Ahead

Store cooked chicken patties, kimchi slaw, sesame mayo, and buns separately for the best texture. Cooked patties keep in an airtight container in the refrigerator for up to 3 days. Reheat in a covered skillet over medium-low heat for 3 to 4 minutes per side, or in a 325°F oven for 10 to 12 minutes, until warmed through. The glaze can be made up to 1 week ahead and refrigerated; warm it gently with 1 to 2 tsp water to loosen. Sesame mayo can be made up to 5 days ahead. Kimchi slaw is best within 24 hours, though you can shred the cabbage and carrot up to 2 days ahead and toss with the dressing closer to serving. Avoid storing fully assembled burgers, as the buns will soften.

Nutrition (per serving)