Thai Chicken Burgers

4.50 from 10 votes

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!

Prep Time15

Cook Time15

Total Time30

Course: Sandwiches

Cuisine: American

Keyword: burger with slaw, ground chicken burgers, ground chicken recipes, peanut butter chicken burger, Thai chicken burgers, thai inspired burgers

Servings: burgers

Author: Brandy O'Neill - Nutmeg Nanny

Equipment

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.

Notes

Ground chicken is very soft and somewhat sticky. This is totally normal and also why I add a few panko crumbs to the meat mixture. Do your best to form the patties. Once they cook they hold up beautifully!

Nutrition