Full of zest and freshness, these Thai chicken burgers are super easy to pull together. Minced chicken is infused with iconic Thai flavours, cooked to perfection, then topped with a juicy slaw between lightly toasted brioche buns.
Why We Love This
Thai chicken burgers are so easy to make and bring huge Thai flavours to your dinner table!
Feel free to batch the recipe, as these both freeze well and are super easy to reheat for a fast meal when you need it most.
Related: Chicken Pasta Bake / Vietnamese Chicken Curry / Aussie Burgers
What are Thai Style Chicken Burgers?
These tasty creations feature chicken mince patties infused with classic Thai flavours. Fresh coriander and kaffir lime leaves bring fresh, juicy citrus notes, while chilli flakes and fish sauce bring that spicy umami kick you love about Thai cuisine.
The super quick Asian slaw adds crunch, colour and flavour, packed inside our favourite lightly toasted brioche buns with their delicate flavour and fluffy texture.
For more Asian burger fusion recipes, try our Korean gochujang chicken burgers or our Japanese beef burgers.
What You’ll Need
- Chicken Mince – You can use ground pork or ground beef, or go for turkey mince or fish for a lower calorie option.
- Toasted Rice Powder – This adds a deliciously nutty flavour and helps thicken and bind the patty ingredients. Make your own with our toasted rice powder recipe, or look for it at Asian groceries or online. Sub with extra cornstarch.
- Panko Breadcrumbs – This helps absorb moisture from the chicken mince and helps the patties hold their shape. Sub with regular breadcrumbs.
- Herbs & Spices – Chilli flakes, coriander / cilantro, fresh kaffir lime leaves, fried shallots, lime juice, fish sauce, garlic and sugar weave their magic to bring big Thai flavours to your burgers. Use them all if you can, but if you can’t source one or two just leave them out.
- Slaw – Carrot, cabbage and baby spinach and tossed through with a light Thai style dressing of olive oil, lime juice, sugar, salt and pepper to bring refreshing texture and zing to the finished burgers.
- Brioche Buns – These are the best buns for making homemade burgers! We lightly toast them to bring out extra crispy sweetness. Sub for regular burger buns, bread rolls or even lightly toasted bread if you need.
Wandercook’s Tips
- Use Gloves – Mixing with your hands will ensure all the seasonings are evenly mixed through the burger patties. Use gloves if you prefer to stop the mixture sticking to your hands.
- Patties – No need to press them out into a burger shape, you can quickly and easily scoop out the mixture and form it into a circle patty shape straight in your frying pan. Make them the same size as your burger buns – unlike beef burgers, they won’t shrink while cooking as chicken mince is much leaner than regular beef mince.
- Buns – Lightly toasting makes them extra crispy, but you can skip this step if you prefer. If you do toast them, keep an eye out as they cook to avoid burning.
- Medium Heat – We like to cook these chicken mince patties on a lower heat than we would with beef, as it allows the middle to cook through without burning and overcooking the outside. We don’t want any pink in the middle!
FAQs
What goes well with these burgers?
We love these burgers with air fried sweet potato fries. Cook them for around 20 minutes while you’re preparing the burgers for a quick and easy dinner! Serve with Thai pink milk or Malaysian teh tarik for a sweet drink to wash it down!
Try them with sriracha mayo or sriracha aioli for extra heat!
How long do they last?
Cooked chicken patties will last 2-3 days in the fridge, or up to 2-3 months in the freezer. Always store the slaw separately in an airtight container to keep it fresh. Slaw doesn’t freeze well, and is best eaten fresh.
Can I freeze uncooked chicken burgers?
Yep, uncooked chicken burger patties can be frozen. Lay them out on a baking tray and flash freeze for one hour, then place them in airtight freezer bags and store in the freezer for up to 3 months. You can also keep baking paper lined between each layer to help pull them apart.
Variations
- Mini Chicken Mince Patties – Make smaller patties or rissoles instead of full size burger patties. Glaze them with Thai sweet chilli sauce or kecap manis (sweet soy sauce) and serve on rice bowls with your favourite veggies.
- Thai Turkey Burgers – Ground turkey is a hugely popular alternative to chicken mince. You can also use ground pork or ground beef!
- Use as a Dumpling Filling – Instead of burgers, use the patty mixture as a dumpling filling. See our Japanese gyoza dumplings recipe for an easy way to make and cook dumplings. The Thai flavour infused in this mixture works amazingly as a dumpling filling! Serve with our super fast homemade gyoza sauce.
- Spicy Peanut Sauce – Slather cooked burgers with peanut sauce – see our Indonesian gado gado salad for our epic homemade spicy peanut sauce or make our epic Hoisin Peanut Sauce!
What flavour burger will you make next?
★ Did you make this recipe? Please leave a comment and a star rating below!
Servings: 4 burgers
Calories: 412kcal
Cost: $10
Equipment
Ingredients
For the patties:
- 500 g chicken mince 1 lb
- ¼ cup panko bread crumbs 25 g / 1 oz
- 1 tbsp toasted rice powder
- 1 tbsp cornstarch / cornflour
- 1 tsp chilli flakes thai style, sub for chilli powder
- 1-2 tbsp fresh cilantro / coriander roughly chopped
- 1 Thai makrut / kaffir lime leaves chopped finely
- ¼ cup crispy fried shallots
- 2 tsp lime juice
- 2 tsp fish sauce
- 1 tsp garlic
- 1 tsp sugar
- 1 tbsp vegetable oil
To assemble:
- 4 burger buns sliced in half
- ½ carrot grated
- 1-2 cabbage leaves shredded
- 1 handful baby spinach leaves chopped
- ½ tbsp olive oil
- ½ tbsp lime juice
- ½ tsp sugar
- salt and pepper to taste
Optional sauces – your choice of:
- sriracha, sriracha mayo or sweet chilli sauce
- regular mayo, kewpie mayo or aioli
- gochujang mayo
- chili garlic sauce
- spicy peanut sauce or our popular peanut hoisin sauce!
Instructions
- Place the chicken mince in a large mixing bowl along with the panko breadcrumbs, toasted rice powder, cornstarch, chilli flakes, coriander / cilantro, kaffir lime leaves, fried shallots, lime juice, fish sauce, garlic and sugar. Mix with your hands until evenly incorporated. The mix will be wetter than most burger patties – this is fine.500 g chicken mince, ¼ cup panko bread crumbs, 1 tbsp toasted rice powder, 1 tbsp cornstarch / cornflour, 1 tsp chilli flakes, 1-2 tbsp fresh cilantro / coriander, 1 Thai makrut / kaffir lime leaves, ¼ cup crispy fried shallots, 2 tsp lime juice, 2 tsp fish sauce, 1 tsp garlic, 1 tsp sugar
- 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. Cook for 2-3 minutes per side until cooked through.1 tbsp vegetable oil
- In a small bowl mix together the carrot, cabbage and baby spinach. Drizzle with olive oil and lime juice, then season with sugar, salt and pepper to taste. Lightly toast the burger buns or serve fresh.½ carrot, 1-2 cabbage leaves, 1 handful baby spinach leaves, ½ tbsp olive oil, ½ tbsp lime juice, ½ tsp sugar, salt and pepper, 4 burger buns
- To assemble, slather your chosen sauce(s) over the bottom of the burger bun. Top with a burger patty, slaw and an extra drizzle of sauce(s), then cover with the lid and you’re ready to eat!sriracha, sriracha mayo or sweet chilli sauce, regular mayo, kewpie mayo or aioli, gochujang mayo, chili garlic sauce, spicy peanut sauce
Recipe Notes
- Use Gloves – Mixing with your hands will ensure all the seasonings are evenly mixed through the burger patties. Use gloves if you prefer to stop the mixture sticking to your hands.
- Patties – No need to press them out into a burger shape, you can quickly and easily scoop out the mixture and form it into a circle patty shape straight in your frying pan. Make them the same size as your burger buns – unlike beef burgers, they won’t shrink while cooking as chicken mince is much leaner than regular beef mince.
- Buns – Lightly toasting makes them extra crispy, but you can skip this step if you prefer. If you do toast them, keep an eye out as they cook to avoid burning.
- Medium Heat – We like to cook these chicken mince patties on a lower heat than we would with beef, as it allows the middle to cook through without burning and overcooking the outside. We don’t want any pink in the middle!
- Mini Chicken Mince Patties – Make smaller patties or rissoles instead of full size burger patties. Glaze them with Thai sweet chilli sauce or kecap manis (sweet soy sauce) and serve on rice bowls with your favourite veggies.
- Thai Turkey Burgers – Ground turkey is a hugely popular alternative to chicken mince.
- Use as a Dumpling Filling – Instead of burgers, use the patty mixture as a dumpling filling. See our Japanese gyoza dumplings recipe for an easy way to make and cook dumplings. The Thai flavour infused in this mixture works amazingly as a dumpling filling! Serve with our super fast homemade gyoza sauce.
- Slather cooked burgers with peanut sauce – see our Indonesian gado gado salad for our epic homemade spicy peanut sauce or make our Hoisin Peanut Sauce!
Nutrition
Nutrition Facts
Easy Thai Chicken Burgers
Amount per Serving
Calories
412
% Daily Value*
Fat
19
g
29
%
Saturated Fat
7
g
44
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
7
g
Cholesterol
108
mg
36
%
Sodium
603
mg
26
%
Potassium
826
mg
24
%
Carbohydrates
33
g
11
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
27
g
54
%
Vitamin A
2157
IU
43
%
Vitamin C
7
mg
8
%
Calcium
109
mg
11
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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