Step 1

Place the chicken mince in a large mixing bowl along with the panko breadcrumbs, garlic, gochujang, soy sauce, rice wine, gochugaru, sugar and chicken stock powder. Mix with your hands until evenly incorporated. Note: The chicken mix will still be quite wet/sticky, this is normal.

Step 2

Heat the vegetable oil in a large frying pan over medium heat. Scoop and press out the chicken mince mixture into 4 equal size patties if you have the space, otherwise cook as many as you can at a time without overcrowding your pan.

Step 3

Cook for around 3 minutes before flipping over. Add cheese to top and allow to melt while you cook through the other side for another 3-5 minutes, or until the chicken is cooked through.

Step 4

Lightly toast the burger buns or leave as is.

Step 5

To assemble, slather your chosen sauce(s) over the bottom of the burger bun. Top with a chicken burger patty (optional: mix 1 tsp gochujang with 1 tsp hot water and brush over the patties!), kimchi, baby spinach and an extra drizzle of sauce(s), then cover with the top and serve!