Korean Gochujang Chicken Burger with Kimchi Slaw and Sesame Aioli

How to Make Korean Gochujang Chicken Burger with Kimchi Slaw and Sesame Aioli

1. 1

   Step 1: Make kimchi slaw and sesame-gochujang aioli

   Combine the chopped, well-drained kimchi with the coleslaw mix in a bowl and toss to combine; squeeze a little kimchi juice into the aioli if you like extra tang. In a small bowl whisk together the mayonnaise, 1 tablespoon of the gochujang, and the sesame oil until smooth and creamy; taste and adjust heat with a pinch more gochujang if needed. Chill the slaw and aioli while you prepare the patties so flavors meld.

   For this step

   • 1 cupKimchi (well-drained and chopped)
   • 2 cupsColeslaw mix (shredded cabbage & carrot)
   • 1/2 cupMayonnaise
   • 1 tbspSesame oil
   
2. 2

   Step 2: Season and form the chicken patties

   Place the ground chicken in a large bowl and add the panko, soy sauce, minced garlic, and the remaining 2 tablespoons gochujang. Mix gently with your hands or a spoon until just combined—overworking will make the patties dense—then divide into four equal portions and form into patties slightly wider than your buns. Press a shallow dimple in the center of each patty to help them cook evenly.

   For this step

   • 1 1/2 lbGround chicken
   • 1/2 cupPanko breadcrumbs
   • 1 tbspSoy sauce
   • 2 clovesGarlic (minced)
   
3. 3

   Step 3: Chill and preheat the grill

   Transfer the patties to a tray, cover, and chill 10–15 minutes to help them firm up for grilling. Meanwhile preheat your charcoal or gas grill to medium-high (about 375–425°F / 190–220°C) and oil the grates to prevent sticking.
4. 4

   Step 4: Grill the chicken patties

   Grill the patties over direct heat with the lid closed about 6–8 minutes per side, flipping once, until well browned and an instant-read thermometer reads 165°F (74°C) in the center. Avoid pressing down on the patties so they stay juicy; if desired, move them to indirect heat for the last minute to avoid flare-ups.
   
5. 5

   Step 5: Toast buns and assemble the burgers

   Lightly toast the buns on the grill until golden, then spread a generous layer of the sesame-gochujang aioli on both halves. Top the bottom bun with a grilled chicken patty, a big scoop of kimchi slaw, and close with the top bun; serve immediately while hot.

   For this step

   • 4 countBurger buns
   

1. Combine the chopped, well-drained kimchi with the coleslaw mix in a bowl and toss to combine; squeeze a little kimchi juice into the aioli if you like extra tang. In a small bowl whisk together the mayonnaise, 1 tablespoon of the gochujang, and the sesame oil until smooth and creamy; taste and adjust heat with a pinch more gochujang if needed. Chill the slaw and aioli while you prepare the patties so flavors meld.
2. Place the ground chicken in a large bowl and add the panko, soy sauce, minced garlic, and the remaining 2 tablespoons gochujang. Mix gently with your hands or a spoon until just combined—overworking will make the patties dense—then divide into four equal portions and form into patties slightly wider than your buns. Press a shallow dimple in the center of each patty to help them cook evenly.
3. Transfer the patties to a tray, cover, and chill 10–15 minutes to help them firm up for grilling. Meanwhile preheat your charcoal or gas grill to medium-high (about 375–425°F / 190–220°C) and oil the grates to prevent sticking.
4. Grill the patties over direct heat with the lid closed about 6–8 minutes per side, flipping once, until well browned and an instant-read thermometer reads 165°F (74°C) in the center. Avoid pressing down on the patties so they stay juicy; if desired, move them to indirect heat for the last minute to avoid flare-ups.
5. Lightly toast the buns on the grill until golden, then spread a generous layer of the sesame-gochujang aioli on both halves. Top the bottom bun with a grilled chicken patty, a big scoop of kimchi slaw, and close with the top bun; serve immediately while hot.