Korean Style Gochujang Chicken Burgers with Sesame Slaw
Juicy chicken patties glazed with gochujang in a soft bun with creamy sesame slaw, a family-friendly weeknight burger.
Made with Gochujang marinade and Homemade mayonnaise. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £3.16 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make sure your gochujang marinade and mayonnaise are ready (see the base recipes). Spoon 60 ml of the marinade into a clean bowl for glazing and keep another 20 ml aside for the slaw.
- 2
Mix the chicken, breadcrumbs, egg, spring onions, 40 ml of the marinade and 0.5 tsp of salt in a bowl. Shape into 4 patties and chill for 15 minutes.
- 3
Mix the cabbage, carrot, mayonnaise, the 20 ml of marinade and the sesame oil into a slaw.
- 4
Heat the vegetable oil in a large frying pan over a medium heat. Fry the patties for 6 minutes on each side, until golden and cooked through with no pink and the juices run clear.
12 min - 5
Brush the patties with the clean glaze for the last minute and turn once.
- 6
Toast the buns. Build the burgers with slaw and sesame seeds.
Tips
- Chicken mince is soft, so chill the patties before cooking to help them hold together.
- Check the middle of a burger is steaming hot, white and with no pink.
- Use a food thermometer if you have one, and aim for 75C in the centre.
Storing and freezing
Cool within 1 hour and keep in the fridge for up to 2 days. Freeze uncooked patties for up to 3 months and cook from thawed. Reheat until steaming hot all the way through.
Questions
Can I use turkey or pork mince?
Yes. Turkey mince is leaner and benefits from the breadcrumbs; pork makes a richer patty. Cooking times are the same.
Can I make these gluten free?
Yes. Use gluten free breadcrumbs and buns. Check the mayonnaise label.
Can I bake the patties?
Yes. Bake on a lined tray at 200C for 20 to 22 minutes, turning once, and brush with the clean glaze for the last 3 minutes.
More made with gochujang marinade
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.