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–+ servings
A thai chicken burger on a bun topped with an easy Asian slaw.
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5 from 2 votes

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. Serve these on buns or in lettuce wraps!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Thai
Servings: 4 burgers
Calories: 399kcal
Author: Michelle Miller

Ingredients

"Peanut" Sauce

Easy Asian Slaw

  • 3 tablespoons rice wine vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon honey
  • 1/2 teaspoon sea salt
  • 2 cups cabbage finely shredded
  • 1 cup red cabbage finely shredded
  • 1 cup carrots julienne cut or shredded

Chicken Burgers

  • 1 pound ground chicken
  • 1/4 cup cilantro chopped
  • 1 tablespoon shallots minced
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon coconut aminos
  • 1 tablespoon SunButter No Sugar Added
  • 1/2 teaspoon sea salt

Instructions

"Peanut" Sauce

  • Add all the sauce ingredients to a blender, and process until smooth. Adjust the spiciness with more or less sriracha.

Easy Asian Slaw

  • Combine the rice wine vinegar, sesame oil, honey, and salt in a mixing bowl, and whisk to combine.
  • Add in the cabbage, carrots, and cilantro, and toss to coat. Set aside or cover and refrigerate until ready to serve.

Thai Chicken Burgers

  • In a medium sized bowl, add the ground chicken along with all the seasonings. Use hands or a fork to evenly mix the seasonings into the chicken.
  • Divide the chicken into 4 portions and form patties.
  • 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.
  • Assemble burgers by adding the chicken patties to buns or lettuce wraps. Top with slaw.
  • Drizzle the burgers with the “Peanut” Sauce, or serve alongside burgers.

Video

Notes

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.

Nutrition

Calories: 399kcal | Carbohydrates: 19g | Protein: 25g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 882mg | Potassium: 845mg | Fiber: 2g | Sugar: 8g | Vitamin A: 5710IU | Vitamin C: 30mg | Calcium: 70mg | Iron: 2mg