Bulgogi Chicken Burgers with Kimchi Mayo
Juicy pan-seared ground chicken patties flavored with a sweet-savory bulgogi marinade of soy, garlic, ginger, sesame and Asian pear, stacked on toasted sesame buns with a tangy, creamy kimchi mayo.
Steps
Before you start
- Use ground chicken thigh or regular ground chicken (not extra-lean breast), because fat keeps the patties juicy.
- Keep the chicken refrigerated until you are ready to mix; cold meat is easier to shape.
- Squeeze the kimchi in your hand to drain it well, and save 1 teaspoon of the brine for the mayo.
- Plan for a 20-minute chill after shaping; the patties hold together much better when cold.
Make kimchi mayo
- In a small bowl, stir together the mayonnaise, finely chopped drained kimchi, kimchi brine and 1 teaspoon gochujang until evenly pink-orange and flecked with kimchi.
- Cover and refrigerate while you make the burgers so the flavors meld.
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Ready when: Smooth, evenly colored sauce with visible kimchi pieces
Tip: Chop the kimchi finely so it spreads easily and doesn't slide out of the burger.
Whisk the bulgogi marinade
- In a large bowl, whisk the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, grated Asian pear, 1 tablespoon gochujang and black pepper until the sugar dissolves and the mixture is a loose paste.
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Ready when: No sugar granules remain at the bottom of the bowl
Mix the patty mixture
- Add the cold ground chicken, sliced scallions and panko to the marinade.
- Using your hands or a fork, mix just until everything is evenly combined and the mixture looks sticky, about 30 seconds.
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Ready when: No streaks of marinade or dry panko remain
Tip: Don't overmix; working the meat too long makes the burgers dense and rubbery.
Shape the patties
- Divide the mixture into 4 equal portions (about 7 oz / 200 g each).
- With damp hands, shape each into a patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick, then press a shallow dimple into the center of each.
- Place on a parchment-lined plate.
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Ready when: Patties are even in thickness with smooth edges
Tip: Wet hands keep the sticky mixture from clinging to your fingers. The dimple stops the centers from puffing up while cooking.
Chill the patties
- Refrigerate the patties, uncovered, for 20 minutes.
- Meanwhile, wash the lettuce and slice the cucumber, and have the buns and butter ready by the stove.
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Ready when: Patties feel firm to the touch
Tip: You can chill them up to 4 hours, covered, if you want to cook later.
Toast the buns
- Heat the skillet over medium heat for 1 minute.
- Spread the softened butter on the cut sides of the buns.
- Toast them cut-side down in batches for 1 to 2 minutes each, until golden brown.
- Transfer to a plate and wipe out the skillet.
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Ready when: Cut sides are golden brown and slightly crisp
Tip: Stay close; buttered buns go from golden to burnt quickly.
Sear the first side
- Return the skillet to medium-high heat and add the oil.
- When the oil shimmers, add the patties, leaving 1 inch (2.5 cm) between them.
- Cook undisturbed for 5 minutes, until the underside is deeply browned and releases easily from the pan.
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Ready when: Deep mahogany crust forms and the patty lifts easily with a spatula
Tip: The sugar in the marinade browns fast. If the crust darkens to near-black or smells acrid, reduce to medium.
Flip and cook throughOven 165°F / 75°C
- Flip the patties once with a wide spatula.
- Reduce the heat to medium and cook 4 to 5 minutes more, until the second side is browned and the center of each patty reaches 165°F (74°C) on an instant-read thermometer.
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Ready when: Thermometer reads 165°F (74°C) in the thickest part; juices run clear
Tip: Don't press down on the patties with the spatula; you'll squeeze out the juices.
Rest the patties
- Transfer the patties to a clean plate and let them rest for 3 minutes so the juices redistribute.
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Ready when: Patties are still hot but no longer actively sizzling
Assemble and serve
- Spread a generous spoonful of kimchi mayo on both halves of each toasted bun.
- Layer a lettuce leaf on the bottom bun, then the patty, cucumber slices, and a little more mayo.
- Add the top bun and serve immediately.
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Ready when: Burger stacks neatly and the bun is not soggy
Tip: Putting lettuce on the bottom bun creates a barrier that keeps the bun from getting soggy.
Good to know
Tips
- Use thigh meat or ground chicken with some fat; extra-lean chicken breast will turn out dry.
- Keep the heat from running too high; the sugar and pear caramelize quickly and can burn before the center is cooked.
- Always check the temperature of the thickest patty; chicken must reach 165°F (74°C).
- For extra crunch and tang, top with quick-pickled cucumbers or a sprinkle of toasted sesame seeds.
Make ahead
"Make the kimchi mayo up to 3 days ahead and keep it covered in the fridge. Shape the patties up to 4 hours ahead, cover, and refrigerate; or freeze them raw (see Storage)."
Storage & reheating
"Room temperature: no more than 2 hours. Fridge: store cooked patties and mayo separately in airtight containers for up to 3 days. Freezer: freeze cooked or raw patties, separated by parchment, for up to 2 months; thaw overnight in the fridge. Reheat cooked patties in a covered skillet over medium-low heat for 4 to 5 minutes, or until hot throughout (165°F / 74°C)."
Substitutions
- ground chicken → ground turkey (thigh) or ground pork. Pork gives a more traditional bulgogi richness; cook pork to 160°F (71°C), turkey to 165°F (74°C).
- gochujang → 1 tbsp sriracha plus 1 tsp extra brown sugar. Gives similar heat and sweetness but less fermented depth.
- Asian pear (or sweet apple) → grated sweet apple such as Fuji. Provides the same sweetness and tenderizing effect.
- panko breadcrumbs → plain dry breadcrumbs (¼ cup / 30 g). Use a slightly smaller volume since fine crumbs pack more tightly.
