Easy Thai Chicken Burgers
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.
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
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
Calories: 412kcal | Carbohydrates: 33g | Protein: 27g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 603mg | Potassium: 826mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2157IU | Vitamin C: 7mg | Calcium: 109mg | Iron: 3mg