These Korean-inspired chicken patties can be eaten as a bowl or turned into a burger. They get served with a simple kimchi and cabbage slaw and a creamy yogurt-based sauce that both pack in lots of crunchy, tangy, spicy flavor. Form and cook the patties, make the slaw, stir together the sauce, then throw it all in between two buns or serve it on top of rice or rice noodles as a bowl.
Ingredient highlight
Kimchi! is a traditional fermented Korean food composed of various vegetables and seasonings. It often contains napa cabbage, chili peppers, ginger, garlic, and other seasonings. It varies in taste and spice level, but has a distinct funky, spicy flavor that cannot be replicated!
Like other fermented products, it is a great source of probiotics (good bacteria) to promote gut-health. Fermentation increases the bioavailability and absorption of many nutrients, so by fermenting cabbage, you’re getting an extra high dose of vitamin A and C.
Look for it in the refrigerated section of your grocery store where you would find other fermented products like sauerkraut (I know you can find it at Trader Joe’s and Whole Foods!). Or order my favorite local brand Choi’s Kimchi online!
Servings 4
Prep Time 20 minutes 
Cook Time 8 minutes Ingredients
For the patties:
- 1 lb ground chicken
- ½ bunch scallions, thinly sliced (about ½ cup)
- 2 tbsp soy sauce or tamari
- 1 tbsp gochujang (optional)*
- 2 tsp coconut sugar or brown sugar
- 1 tsp toasted sesame oil
- 1 clove garlic, grated or minced
- 1- inch knob ginger, grated
For the slaw:
- ½ cup kimchi**
- 3-4 cups thinly sliced cabbage
- 2 tbsp kimchi juice
- Pinch of salt
For the sauce:
- ½ bunch scallions, thinly sliced (about ½ cup)
- ½ cup plain Greek yogurt
- 2 tsp toasted sesame oil
- 2 tsp kimchi juice**
- 1 tsp gochujang (optional, for spice)*
- ½ tsp kosher salt
For serving:
- Burger buns or cooked rice (your choice)
- Sliced avocado
- More kimchi**
- Chopped cilantro or scallions (optional)
- Lime wedges
- *Gochujang is a Korean chili paste, but you could also use sriracha or any other chili paste. You could also leave it out if you don’t want it spicy.
- **If you can’t find or don’t like kimchi, you can substitute with sauerkraut (I tried this and it worked great). Alternatively, you can leave it out entirely. Use rice vinegar in place of the kimchi juice.
- Tip! ~ The bits stuck in the pan after cooking the chicken are very delicious! If you have rice on hand, add it to the skillet and toss to soak up all the flavor.
Instructions
- To make the slaw, in a medium bowl, add the kimchi, cabbage, kimchi juice, and a pinch of salt and toss to combine.
- To make the sauce, in a small bowl, add the remaining scallions, yogurt, sesame, kimchi juice, gochujang (if using), and salt and stir to combine.
- To make the patties, in a large bowl, add the chicken, scallions, soy, gochujang, sugar, sesame oil, garlic, and ginger. Use your hands to mix until thoroughly combined.
- Form the mixture into 4 large patties (or do smaller ones). In a large skillet over medium heat, warm 1 tablespoon olive oil. Once the oil is hot and shimmering, place the patties in the skillet and cook for about 3-5 minutes per side or until cooked through and charred or browned on each side. Adjust the heat if it’s burning too quickly.
- For a burger: mash avocado onto the bottom bun. Top with the slaw, then the patty, then the sauce.
- For a bowl: serve the patty over warm rice and top with the slaw, avocado, and a squeeze of lime. Sprinkle chopped cilantro or scallions on top, if you have any.
Items you can prep ahead (optional)
- Thinly slice 1 bunch scallions and divide in half
- Mix together the ground chicken mixture
- Make the slaw
- Make the sauce
Substitutions:
- To make vegetarian, use tofu in place of chicken. Mix together all of the patty ingredients (minus the chicken). Crumble up the tofu, brown it in a skillet with plenty of oil. Once it’s crisped up a bit, add the mixture to the skillet and toss to coat. You can add a splash of water if it’s too thick.
- To make vegan, see above + use a vegan/dairy-free yogurt.
- Use ground turkey or pork in place of chicken.
Storage:
- Store leftovers in an airtight container in the fridge:
- Chicken patties: up to 4 days
- Slaw: up to 6 days
- Sauce: up to 6 days
Leftovers + Repurposing:
- For bowls, warm up the rice (cover in a dripping wet towel or paper towel) in the microwave. Cut up the patty and add it to the bowl and heat again until warmed through. Add the slaw, sauce and other toppings. Squeeze lime all over.
- For burgers, simply warm up the patties, then assemble your burger.
- Serve it in a tortilla for a taco version!
Can you grill these?
The patties are a little bit “floppy”, which is why I pan-fried them. BUT i think they could work on the grill. Maybe try with just one patty before doing them all. You could also put a cast iron skillet on the grill to be safe. Let me know if you try it and how it turns out!