Korean Perilla Leaf & Gochugaru Chicken Burgers

Name: Korean Perilla Leaf & Gochugaru Chicken Burgers
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1¼ lb (567 g) ground chicken (93/7 lean), cold from the freezer; 1½ tbsp (12 g) gochugaru (Korean red chili flakes); 1 tbsp (15 ml) toasted sesame oil; 3 clove (15 g) garlic cloves, minced; 1 tbsp (15 ml) soy sauce; ½ tbsp (5 g) fresh ginger, minced; ½ tbsp (7½ ml) rice vinegar; ¼ cup (20 g) panko breadcrumbs; 1 whole (50 g) large egg, lightly beaten; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; 1½ tbsp (20 ml) neutral cooking oil; 8 whole (16 g) fresh perilla leaves (kkaennip), whole or halved; 4 whole (200 g) burger buns

From the MyKitchenBank Kitchen

These vibrant chicken burgers blend Korean flavors with a crispy exterior and juicy, well-seasoned interior. Ground chicken is mixed with gochugaru, sesame oil, and aromatics, then topped with fresh perilla leaves that add a subtle anise-like note. Pan-fried until golden, they're perfect on toasted buns with kimchi, mayo, or sriracha.

Prep: 15 min
Cook: 12 min
Wait: 30 min
Total: 57 min
Makes: 4 burgers

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Steps

Before you start

Chill ground chicken in the freezer for 15 minutes before mixing to keep it cold
Have all ingredients prepared and measured before mixing the patties
Toast your burger buns just before serving for the best texture

1
Chill and Mix Base
- In a large mixing bowl, combine the cold ground chicken, gochugaru, minced garlic, minced ginger, soy sauce, rice vinegar, sesame oil, panko, and beaten egg.
- Using your hands or a fork, mix gently until just combined—do not overmix, which toughens the meat.
- Season with kosher salt and black pepper.
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Ready when: Mixture is evenly combined with no visible streaks of raw chicken
Tip: Cold chicken and minimal mixing prevent dense, rubbery burgers
2
Shape and Chill Patties
- Divide the mixture into 4 equal portions.
- Gently shape each into a burger patty about 3.5 inches (9 cm) wide and ¾ inch (2 cm) thick.
- Place on parchment paper and refrigerate for at least 30 minutes—this helps them stay together while cooking.
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Ready when: Patties are cold to the touch and hold their shape
Tip: A slightly thinner, wider patty cooks more evenly than a thick, narrow one
3
Heat Skillet and Oil
- Heat a 9-inch (23 cm) skillet or cast iron pan over medium-high heat.
- Add 1.5 tablespoons (20 ml) neutral cooking oil and let it shimmer—about 2 minutes.
- The oil should be hot enough that a small piece of raw chicken sizzles immediately.
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Ready when: Oil shimmers and moves freely in the pan
Tip: Starting with a hot pan ensures a golden crust and keeps moisture inside the burger
4
Cook First Side
- Carefully place all 4 patties into the hot oil, leaving space between each.
- Do not move them—let them cook undisturbed for 4 to 5 minutes until the bottoms are golden brown and a crust forms.
- The edges should look set and opaque.
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Ready when: Bottom is deep golden brown; patty releases easily from the pan with a gentle nudge
Tip: Resist the urge to press down on the burgers—this squeezes out juices and dries them out
5
Flip and Cook Second SideOven 165°F / 75°C
- Using a thin spatula, flip each patty carefully.
- Cook the second side for 3 to 4 minutes over medium heat until the second side is golden and the internal temperature reaches 165°F (74°C) at the center when measured with a meat thermometer.
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Ready when: Internal temperature reaches 165°F (74°C); meat is opaque throughout with no pink
Tip: Lower the heat to medium after flipping so the interior cooks through before the outside burns
6
Toast Buns
- While the burgers finish cooking, split the 4 burger buns and place them cut-side down in the skillet (in batches if needed) over medium heat for 1 to 2 minutes per side until lightly golden and crispy.
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Ready when: Buns are light golden and slightly crispy
Tip: Toasted buns add texture and don't get soggy from burger juices
7
Assemble with Perilla
- Place each cooked burger patty on the bottom half of a toasted bun.
- Layer 2 whole perilla leaves (or halved if they're large) on top of each patty.
- Add your choice of condiments—kimchi, gochujang mayo, sriracha, or sliced tomato and lettuce work beautifully.
- Top with the other bun half.
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Tip: Fresh perilla leaves stay tender and aromatic when placed on warm—not piping hot—burgers

Good to know

Tips

Do not skip the 30-minute chill after shaping—cold patties hold together better and stay juicier during cooking.
Gochugaru varies in heat level; start with 1.5 tablespoons and adjust based on your spice tolerance and the brand's intensity.
If perilla leaves are difficult to find, check Korean or Asian markets, or order them online; they're worth seeking out for their distinctive flavor.
Serve with kimchi, a gochujang-sesame mayo, cucumber slices, or a simple slaw of shredded daikon for an authentic Korean-style burger.

Make ahead

Patties can be shaped and frozen for up to 3 months; cook from frozen, adding 2–3 minutes per side and checking the internal temperature carefully.

Storage & reheating

Cooked burgers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat for 2 minutes per side. Do not microwave, as this dries them out. Freeze cooked patties for up to 3 months; thaw overnight in the fridge before reheating.

Substitutions

fresh perilla leaves (kkaennip) → fresh shiso leaves or mint. Shiso offers similar herbal notes; mint adds brightness but is less traditional
gochugaru (Korean red chili flakes) → Korean chili paste (gochujang), use 1 tbsp (17 g) and reduce soy sauce by half. Gochujang is sweeter and more savory; adjust salt accordingly
rice vinegar → fresh lemon juice or lime juice, same amount. Adds brightness but loses the subtle sweetness of rice vinegar
ground chicken (93/7 lean) → ground turkey or a 50/50 mix of ground pork and chicken. Turkey will be slightly drier; pork adds richness but changes the flavor profile