These Thai chicken burgers are packed full of fresh herbs and topped with a crunchy vegetable slaw tossed with a peanut butter dressing. Ready in about 30 minutes and LOADED with flavor!
This post is sponsored by Peter Pan Peanut Butter. As always all opinions are 100% my own.
You guys, I did it. I freaking DID IT!!! This Thai chicken burger is hands down my favorite burger I have EVER made!!! I know I just used about 40 exclamation points in 2.2 seconds but this burger deserves them. TRUST ME! I also just realized I capitalized WAY way too many words. Must. Stop.
I have always loved chicken burgers because they can hold a lot of flavors. If you have been reading my blog for awhile you may remember a few of my past chicken burgers – Greek chicken burgers, open face bbq chicken burgers with peach corn salsa or my chicken souvlaki burgers. Basically, I just have a love affair with chicken burgers. BUT wanna know why this one is the best? Thai flavors baby! Not only did I pack these burgers full of herbs and peanut butter (I know. TRUST ME!) but then I went and topped them with a homemade slaw that was dressed with a peanut butter dressing. It’s as though chicken satay collided with Pad Thai and then took a walk down American lane to pick up the burger shape and a bun. It sounds weird but hot damn is it good!
This was also my first time trying Peter Pan’s new product – Simply Ground. It’s the perfect combination of creamy and crunchy that is crazy addicting once you start eating. If you’re not into crunchy peanut butter I’m gonna need you to try this because this will totally change your mind. Most crunchy peanut butter is full of big chunks of peanuts but Simply Ground has little nuggets of peanut happiness. That way you still have a nice smooth spread. My favorite part is that it comes with a wide mouth lid that makes it PERFECT for sneaking in apples for an afternoon snack. Plus it’s free of preservatives, colors or additives. And (if you haven’t already guessed!) is perfect for sweet and savory dishes!
Now a few things to keep in mind with this awesome burger. Do not make the slaw too early or it will get a little watery. No one wants watery slaw. No one. So toss it up right before serving and then pile that slaw on NICE AND HIGH! Oh and sprinkle with chopped peanuts if you’re feeling super fancy.
{Looking for even more burger recipes? Try my chorizo beef burger with crispy onion straws, spiced lamb burger or my cheesy salsa burger. Looking for more chicken burgers? More links in the first half of the post!}
Thai Chicken Burgers
Ingredients
For burgers:
- 1 pound ground chicken
- 3 green onions thinly sliced
- 1 lime zested
- 1 jalapeno seeded and minced
- 1 clove garlic minced
- 1/4 cup panko bread crumbs
- 2 tablespoons peanut butter
- 2 tablespoons minced cilantro
- 1 tablespoon minced mint
- 1 teaspoon grated ginger
- Kosher salt and black pepper to taste
- 2 tablespoons olive oil divided
- 4 burger buns
For slaw:
- 3 cups broccoli slaw
- 2 cups shredded red cabbage
- 2 green onions thinly sliced
- 2 tablespoons minced cilantro
- 2 tablespoons minced mint
For peanut butter dressing:
- 1/4 cup peanut butter
- 2 tablespoons dark brown sugar
- 2 tablespoons olive oil
- 1 tablespoon rice wine vinegar
- 2 teaspoons low sodium soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon grated ginger
- Kosher salt and black pepper to taste
- Water desired amount
Instructions
For burgers:
- In a bowl add all ingredients except olive oil and burger buns.
- Mix together until the ground chicken is mixed well with the ingredients.
- Divide into 4 burger patties.
- Add olive oil to a 12-inch skillet and set over medium heat.
- Once the oil is hot add in the burgers and cook about 5 minutes per side (or longer!) until fully cooked. Ground chicken is very soft so when the burger gets firm and doesn't feel too squishy in the middle it's a good measure of its doneness.
For slaw:
- Add all ingredients to a bowl and toss to combine.
- Pour peanut butter dressing over the slaw and toss to combine.
- Taste and season as necessary.
- Don't make the slaw too far in advance or it will give off too much moisture and become soggy. I like to pour the dressing over the slaw right before serving.
For peanut butter dressing:
- In a small bowl add all ingredients except water.
- Whisk to combine.
- If the dressing is too thick thin it out with about 2 teaspoons of water.