In a skillet, cook 4-5 slices of bacon over medium heat for about 5-7 minutes until crispy. Once done, remove the bacon and set aside, leaving the rendered fat in the skillet. Add ½ cup of chopped kimchi and 2 tablespoons of brown sugar to the skillet, sautéing for another 3-4 minutes until caramelized.

In a mixing bowl, combine 1 pound of ground chicken, ½ cup panko breadcrumbs, 2 tablespoons gochujang, 1 teaspoon garlic powder, and 1 teaspoon coarse kosher salt. Mix gently until just combined, shape into 4-5 patties, each about ¾ inch thick.

Heat 1 tablespoon of oil in the same skillet over medium-high heat. Add chicken patties, cooking for 4-5 minutes on each side until golden brown and cooked through.

Toast the burger buns cut-side down in the skillet for 2-3 minutes until golden and crispy.

Spread mayo on the bottom half of each toasted bun. Pile on the bacon kimchi mixture, fresh cilantro or greens, and cucumber slices. Top with the cooked chicken patties and cheese, then finish with the top bun.