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Kimchi Chicken Burgers

Kimchi Chicken Burgers
Burgers Kimchi Chicken American Korean Ground Chicken Easy Sriracha
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Burgers Kimchi Chicken American Korean Ground Chicken Easy Sriracha
4 burgers Easy
Total: Active:
1 Rating 

Ingredients (13)

  • 1 1/2 pounds ground chicken thigh meat
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic
  • 1/4 cup diagonally sliced green onions
  • 2 tablespoons soy sauce
  • 1 tablespoon vegetable oil
  • 1 cup roughly chopped kimchi
  • 2 cups thinly sliced savoy cabbage
  • 3 tablespoons Sriracha or other hot sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons sugar
  • 4 tablespoons mayonnaise
  • 4 whole wheat or plain hamburger buns, split and toasted
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Nutritional Information
  • Calories364
  • Fat19.24g
  • Saturated fat3.43g
  • Trans fat0.17g
  • Carbs29.51g
  • Fiber3.46g
  • Sugar6.41g
  • Protein18.7g
  • Cholesterol41.41mg
  • Sodium1173.3mg
  • Nutritional Analysis per serving (4 servings) Powered by

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If you like it spicy, you’ll love this burger. The patty itself is super flavorful with ginger and garlic, and we topped it off with a fresh slaw that’s got a kimchi kick. Like it even hotter? Add jalapeño slices to the slaw.

We recommend pairing with Korean tofu soup.

by Amy Machnak

Tips for Burgers and Chicken

Tip
How to Freeze Burgers
Place patties in a single layer or stack and separate layers with non-greased freezer paper. Insert carefully into a freezer bag, lay flat in the freezer (if you have the room), and consume within three months.
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Next: How to Thaw Burgers
Tip
How to Thaw Burgers
Do not thaw the patties at room temperature. Instead, stick the patties in the refrigerator and wait until they are at least partially thawed. You can grill partially frozen patties, but it may take longer for the centers to finish. This could also result in an unevenly cooked burger.
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Next: How to Store Burgers
Tip
How to Store Burgers
Store hamburger patties the same way you’d store ground beef. Either keep the meat in its original container or wrap in saran wrap and insert into a plastic bag. The meat should stay fresh for one to two days.
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Next: How to Store Chicken
Tip
How to Store Chicken
Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.
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Next: How to Freeze Chicken
Tip
How to Freeze Chicken
While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.
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5 of 6
Next: How to Thaw Chicken
Tip
How to Thaw Chicken
You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).
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Next: How to Freeze Burgers

Instructions

  1. 1Preheat the grill to medium-high (400°F), or get a grill pan hot over medium heat. Combine chicken, ginger, garlic, half the green onions, and soy sauce. Form mixture into 4 patties. Rub burgers with oil. Press a deep dimple into the center of each burger (this will help it stay flat while it cooks).
  2. 2Mix kimchi, cabbage, 1 tablespoon Sriracha, vinegar, sugar, the remaining green onion, and 2 tablespoons mayonnaise together in a medium bowl; set aside. In a separate bowl, mix remaining 2 tablespoons Sriracha and 2 tablespoons mayonnaise; set aside.
  3. 3Grill burgers, covered, turning once halfway through, until cooked all the way, about 10 minutes total. Assemble burgers, topping each with the slaw mixture and a dollop of the spicy mayonnaise.
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