Looking for a healthier burger that still delivers on flavor and texture? Try these Thai-inspired chicken burgers — think Pad Thai between two buns. Creamy, crunchy and savory, they make a perfect lunch or dinner any time of year.
Table of Contents
- Step 1: Prepare the chicken patties.
- Recipe Tip
- Step 2: Prepare the peanut butter sauce.
- Step 3: Grill the Thai inspired Chicken Burgers.
- Grilled Chicken Tip
- Frequently Asked Questions:
- Similar Recipe Ideas:
- Thai Inspired Chicken Burgers Recipe
Step 1: Prepare the chicken patties.
This recipe uses ground chicken for easy mixing and shaping. If you prefer larger cuts, thinly pounded thighs or breasts can be used instead.
In a mixing bowl combine ground chicken, Dad’s all-purpose rub, Thai seasoning paste, minced garlic, freshly squeezed lime juice and chopped green onions. Mix by hand until the seasonings are evenly distributed. Using 1 pound of chicken, divide the mixture into four portions and shape each into a 1/4 lb flat patty.
Place the patties in the freezer for about 1 hour to firm up. This helps them hold their shape on the grill.
Recipe Tip
- Finely chopped cilantro adds a bright herbal note that complements ground chicken.
- Because chicken is lean, add a bit of fat for juiciness if desired: rendered bacon fat or 1/4 lb ground pork will help keep patties moist.
Dad’s Seasonings
Must-have grilling seasonings to boost flavor.
Step 2: Prepare the peanut butter sauce.
The red cabbage slaw brings the Thai flavors. In a bowl whisk together creamy peanut butter, fish sauce, soy sauce, sriracha, freshly squeezed lime juice, white vinegar and a pinch of sugar until smooth.
Set aside about 2 tablespoons of this sauce for spreading on the bun later. Toss the shredded red cabbage into the remaining sauce and mix until the cabbage is well coated.
Step 3: Grill the Thai inspired Chicken Burgers.
Use any grill you prefer — charcoal, gas or a flat top will all work. Preheat the grill to about 375°F and cook over direct heat. Place the chilled patties on the grates and grill for roughly 20 minutes, flipping once halfway through, until the internal temperature reaches 160°F.
Remove the patties and let them rest for 10 minutes. During this time the temperature will rise to the safe internal temperature of 165°F and the juices will redistribute.
Toast the buns, then assemble: spread the reserved peanut sauce on the bottom bun, add the grilled chicken patty, top with thinly sliced cucumbers and a generous portion of the peanut butter slaw. Add the top bun and serve immediately.
Grilled Chicken Tip
- Sear the patties over direct heat and remove at 160°F, then rest 10 minutes to reach 165°F.
- Resting is key — it locks in juices and gives a more flavorful, tender burger.
Frequently Asked Questions:
Remove the patties from the grill at 160°F and let them rest for 10 minutes. Resting raises the internal temperature to 165°F and helps redistribute and retain juices.
Ground chicken is mild, so be generous with bold seasonings: garlic, ginger, soy and lime work well. A tablespoon of seasoning per pound is a good starting point; taste and adjust.
Similar Recipe Ideas:
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Copycat In-N-Out Burger
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Chorizo Burger
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The Long Mac
Beef
Juicy Lucy Burger
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Thai Inspired Chicken Burgers
Ingredients
Chicken Patty Ingredients
- 1 lbs Ground chicken
- 1 tbsp Thai seasoning paste
- 1 tbsp Dad’s all purpose rub
- 1/4 cup Chopped green onion
- 1 Lime
- 4 Burger buns
Peanut Butter Sauce Ingredients
- 2 tbsp Creamy peanut butter
- 2 tbsp Soy sauce
- 1 tbsp Sriracha
- 1 tbsp White vinegar
- 1/2 tbsp Fish sauce
- 1 tsp Sugar
- 1 Lime
- 2 cups Shredded red cabbage
Instructions
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Combine ground chicken, Dad’s all-purpose rub, Thai seasoning paste, minced garlic, lime juice and chopped green onions in a bowl. Mix by hand until combined.
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Divide into four equal portions and shape into flat 1/4 lb patties.
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Freeze the patties for 1 hour to firm them up.
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Whisk together peanut butter, fish sauce, soy sauce, sriracha, lime juice, white vinegar and sugar until smooth.
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Reserve about 2 tablespoons of sauce for the buns, then toss the shredded cabbage with the remaining sauce to make the slaw.
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Preheat the grill to 375°F set for direct heat.
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Grill the patties for about 20 minutes, flipping once, until internal temperature reaches 160°F.
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Remove and rest patties for 10 minutes, then assemble burgers with reserved sauce, sliced cucumber and peanut butter slaw.
Nutrition
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