Start by gathering all your ingredients for the Gochujang Chicken Burgers. Measure out the ground chicken, gochujang sauce, breadcrumbs, and egg, and set them aside. Also, chop the kimchi and bacon for the jam, along with any toppings like cilantro and cucumber.

In a skillet over medium heat, add chopped bacon and cook until crispy, about 5-7 minutes. Once browned, stir in the chopped kimchi and brown sugar, mixing well. Sauté for an additional 3-4 minutes until the kimchi caramelizes slightly.

In a mixing bowl, combine the ground chicken, gochujang sauce, breadcrumbs, and egg. Mix until well blended, then divide into four equal portions and shape each into a patty about ½ inch thick.

Heat a non-stick skillet over medium heat and add a splash of oil. Place the patties in the pan, ensuring not to overcrowd. Cook for about 5-6 minutes per side, or until internal temperature reaches 165°F (75°C).

Toast your burger buns in the same skillet until golden brown. Spread a thin layer of mayonnaise on each bun if desired, then assemble with a patty, kimchi bacon jam, cucumber slices, and cilantro.