Spicy Gochujang Chicken Smash Burgers with Kimchi Slaw
Smash burgers of ground chicken pan-cooked then glazed with gochujang, served in buns with kimchi mayo cabbage slaw.
- 300 g Chicken breast fillets
- 30 g Gochujang paste
- 20 ml Rice vinegar
- 15 g Honey
- 150 g White cabbage (shredded)
- 50 g Kimchi (drained and chopped)
- 40 g Mayonnaise
- 2 whole Burger buns
- 2 leaves Iceberg lettuce
- 1 tbsp Vegetable oil
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Add to a shopping listHow the shopping list works →- Step 1
Prepare the chicken: Finely mince or pulse the chicken breasts in a food processor until coarsely ground (this is key for smash burgers). Divide into 4 equal portions.
- Step 2
Prepare the slaw: In a bowl, mix the shredded cabbage, chopped kimchi, mayonnaise, and 1 teaspoon of rice vinegar. Season lightly with salt and set aside.
- Step 3
Prepare the Gochujang glaze: Mix the gochujang paste, remaining rice vinegar, and honey. Set aside.
- Step 4
Heat a large, heavy-bottomed frying pan or griddle over medium-high heat. Add a little oil.
- Step 5
Place two portions of the ground chicken onto the hot pan, pressing down very firmly with a spatula until they are thin patties (smash). Cook for 3 minutes until a crust forms.
- Step 6
Flip the patties. Immediately brush the cooked side with the gochujang glaze. Cook for another 2-3 minutes until cooked through.
- Step 7
Repeat with the remaining chicken portions.
- Step 8
Lightly toast the burger buns. Assemble the burgers: bottom bun, lettuce, two glazed chicken patties, a spoonful of kimchi slaw, and the top bun.
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