Thai Chicken Burgers with Asian Slaw

Flavorful Thai Chicken Burgers, so good you’ll want to cook at home instead of ordering take out! This easy recipe combines vibrant Thai-inspired flavors and an easy, crunchy slaw. Serve these on buns or in lettuce wraps!

Try these delicious gluten free hamburger buns for this recipe! Alternatively, go low carb and serve them similarly to these Vietnamese Beef Lettuce Wraps.

*This post is sponsored by SunButter, a sunflower seed spread perfect for allergy-safe baking and cooking! Thanks for supporting the brands that keep Sunkissed Kitchen running.

Change Up Burger Night!

If you’re ready to change up burger night, these healthier, flavorful Thai Chicken Burgers are perfection!

A few simple additions to your ground chicken lends exotic flavors a simple dinner recipes.

I love these burgers for when I am craving take out. The layers of flavor, from the herbs and shallots in the burgers, to the simple sweet-and-tangy slaw, to the peanut-free peanut sauce drizzle, this recipe has it all.

Layer Thai Chicken Burgers on lettuce wraps, add to the top of cauliflower rice, or serve on your favorite hamburger buns. However you serve them, you’re sure to come back to this recipe again and again!

Why you’ll LOVE this recipe:

• Super flavorful! These chicken burgers have exotic flavors, all while being Whole30, Gluten Free, and Paleo friendly.
• Customizable – Serve these low carb on lettuce wraps, or with your favorite hamburger bun!
• Allergy friendly! I am super allergic to peanuts, so while I adore Asian food, it’s not safe for me to eat in Asian restaurants. These give me what I am craving in a safe way!

I use SunButter No Sugar Added to give these the nutty “peanut” flavor that’s so delicious in Asian recipes.

SunButter No Sugar Added is made with 2 ingredients – sunflower seeds and salt. No added oils! The simple ingredient list is so important to me in making smart food choices.

Hop on over the SunButter’s website to see where it’s sold near you!

What You’ll Need

Thai Chicken Burgers

• Ground Chicken
• Fresh Cilantro
• Shallots
• Fresh Grated Ginger (use ginger powder in a pinch!)
• Coconut Aminos (a gluten free and soy free alternative to soy sauce. Fish sauce is another good alternative here!)
• SunButter No Sugar Added (gives these a slightly-nutty flavor!)
• Sriracha (paleo sriracha is sugar free)
• Sea Salt
• Burger Buns (I used Pagels English Muffins) or Lettuce Wraps (butter lettuce works great for wraps!)

Easy Asian Slaw

• Cabbage (I used green cabbage and red cabbage)
• Carrots (shredded or cut julienne)
• Fresh Cilantro (fresh coriander) and Green Onions
• Rice Wine Vinegar (I recommended an unseasoned, sugar free vinegar)
• Sesame Oil (toasted sesame oil has the best flavor!)
• Honey (use coconut sugar or maple syrup as a swap, or omit for a Whole30 approved slaw!)
• Sea Salt

“Peanut Sauce” Drizzle (Made allergy-friendly!)

• SunButter No Sugar Added sunflower seed butter
• Water
• Coconut Aminos
• Fresh Lime Juice & Lime Zest
• Sriracha (paleo sriracha is sugar free)

How to Make Thai Chicken Burgers

Step 1: Make an easy Asian slaw. In a medium bowl, add rice wine vinegar, sesame oil, honey, and sea salt, and whisk to combine.

Step 2: Add in the cabbage, carrots, and cilantro, and toss to coat. Cover and refrigerate the slaw until ready to serve the burgers.

Step 3: Prepare the sauce by combining all ingredients in a blender, and processing until smooth. Set aside until ready to serve. Peanut butter can be subbed for the SunButter for a more traditional peanut sauce. Alternately, whisk ingredients in a small bowl.

Step 4: In a large bowl, add the ground chicken along with all the patty ingredients. Use hands or a fork to evenly mix the seasonings into the chicken.

Step 5: Divide the chicken into 4 portions, and form a burger shape with damp hands.

Step 6: Heat a skillet over medium heat, and drizzle with sesame oil, avocado oil, or olive oil. Add the chicken patties, and cook for about 10 minutes, until golden brown. Flip, and cook for an additional 8-10 minutes, until patties are cooked throughout.

Step 7: Assemble burgers by adding the chicken patties to the bottom buns or lettuce wraps. Top with slaw.

Step 8: Drizzle the burgers with the “Peanut” Sauce, or serve alongside burgers. Add the top bun, or serve open faced!

FAQ & How to Store Thai Chicken Burgers

How to store leftover chicken burgers:

Once the chicken burgers have fully cooled, pack them in an airtight container and refrigerate them for up to 4 days. Alternately, freeze them for up to 3 months.

To reheat chicken burgers, place them in a skillet with a little oil, and warm them up over medium high heat until both sides are hot.

Can I make these in an air fryer?

Preheat the air fryer to 350º F, and spray the air fryer basket with avocado oil. Add the chicken patty, and cook for about 8 minutes, or until the inside is cooked throughout.

Can I grill chicken burgers?

Yes, heat a gas grill or charcoal grill to a medium high heat. With chicken burgers, I like to use foil to cook the first side. Use a strip of foil on top of the grill sprayed with oil, and place burgers on top. Allow them to cook for about 5 minutes, before removing the foil and placing the cooked side of the burger down onto the grates. This keeps the soft mince chicken from falling through the grates.

Thai Turkey Burgers

This recipe works well with ground turkey! Simply swap the ground chicken for turkey, and follow the recipe as written.

Other Thai Inspired Recipes

• Thai Noodles with Vegetables
• Thai Chicken Lettuce Wraps
• Thai Chicken and Pumpkin Curry

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