Gochujang Turkey Burgers (only 20 minutes!!)
This post may contain affiliate links. That means if you click and buy something, I earn a tiny commission, at no extra cost to you. It’s a great way to support Good Mood Brain Food and keep my kitchen cooking!
These are not your average turkey burgers. The patties are juicy, flavorful, and a little spicy, thanks to gochujang mixed right into the the ground turkey (or chicken) with panko breadcrumbs to keep everything tender. They cook up fast and stay super flavorful, no complicated prep required.
I like to lean all the way in on bold toppings here: a pile of chopped kimchi for tang and crunch, a handful of cilantro for freshness, and some mayo to pull it all together. It’s messy in the best way, packed with flavor and texture, and the kind of burgers that you’ll be excited to make again and again.
Let’s Keep Cooking Together!
Ingredient Notes
Ground Turkey. The burger base- you can also use ground chicken
Panko Breadcrumbs. Helps keep the burgers tender and holds moisture
Gochujang Paste. A Korean fermented chili paste that adds heat with a touch of sweetness and umami
Rice Wine Vinegar. Acid brightens up the flavors of the gochujang to really make it shine
Sesame Oil. A small amount goes a long way for nutty richness
Kimchi. Adds crunch and more flavor. A simple slaw or quick pickled cucumber slices would be great substitutes for kimchi.
Cilantro. Adds freshness and flavor
Mayo. Ties all the flavors together
Tips for Making Gochujang Turkey Burgers
- You can substitute your favorite gochujang sauce for the gochujang paste, rice wine vinegar, and sesame oil
- Don’t overmix the turkey, which can make the burgers tough
- Wet your hands when forming the patties to prevent sticking
- Make a slight indent in the center of each patty so they cook evenly
- Instead of kimchi, serve these with a slaw or quick pickled cucumber slices
More Recipes You’ll Love
Vietnamese Caramel Pork Crumbles
Equipment Needed
Gochujang Turkey Burgers
Ingredients
- 2 tbsp gochujang
- 2 tbsp rice wine vinegar
- 1 tsp sesame oil
- 1 lb ground chicken or turkey
- 1/2 c panko breadcrumbs
- 1 tsp salt
- neutral oil for cooking
- 4 hamburger buns toasted
- 4 tbsp mayo
- 1 c cilantro chopped
- 1 c kimchi chopped
Instructions
- In a large mixing bowl, stir together the gochujang, rice wine vinegar, and sesame oil. Add the ground turkey, panko breadcrumbs, and salt, and use your hands to mix everything together until just combined, then form into 4 patties.
- Heat oil in large skillet over medium-high heat. Once hot add the burgers to the pan. Cook until well browned on both sides, about 5 minutes per side (or until the internal temperature reaches 165℉).
- Smear the mayo on the 4 toasted buns. Top with the burgers, kimchi, and cilantro and dig in!