Thai Chicken Burger
It’s been a while since I shared a good burger recipe, so I’m making up for lost time with this delicious Thai-flavoured burger! Every mouthful is an explosion of flavours that will take you on a culinary journey! The chicken patties are perfectly seasoned, and the mango coleslaw takes the burger to another level. It’s the perfect summer barbecue recipe that’s sure to be a hit with kids and adults alike!
- Servings: 4 to 5 burgers
- Preparation time: 30 minutes
- Cooking time: 10 minutes
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- Ataulfo mangoes are perfect for this recipe as they are very sweet and not very fibrous. However, you can also use a ripe, regular mango.
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- For an even tastier burger, lightly toast the buns directly on the barbecue before assembling.
Yes, you can cook the patties in a large non-stick frying pan with a little oil over a medium-high heat for about 5–6 minutes on each side until the chicken is cooked through.
The chicken should reach an internal temperature of 74°C (165°F). The patties should be golden brown on the outside and not pink in the centre.
Yes, you can prepare the patties up to 24 hours in advance and keep them in the fridge until you’re ready to bake them.
No, it’s quite mildly spicy. The sriracha mainly adds flavour, but you can easily adjust the amount to suit your preference and tolerance!
If you don’t like coriander, you can replace it with fresh mint or Thai basil to keep the dish fresh and fragrant!
Coleslaw
- 2 Ataulfo mangoes, thinly sliced
- 3 cups (225 g) finely sliced kale
- 1/2 cup (15 g) coarsely chopped fresh coriander
- 1 green onion, thinly sliced
- Zest of 1 lime, well washed
- 3 tablespoons (45 ml) lime juice
- 2 tablespoons (30 ml) vegetable oil
- 2 teaspoons (10 ml) honey or maple syrup
- 1 teaspoon (5 ml) Sriracha hot sauce
- 1/2 teaspoon (2.5 ml) salt
Spicy Mayo
- 1/3 cup (70 g) mayonnaise
- 2 teaspoons(10 ml) honey or maple syrup
- 2 teaspoons (10 ml) Sriracha hot sauce
- 1/4 teaspoon (1.25 ml) salt
Chicken Patties
- 675 g minced chicken
- 1/2 cup (40 g) Panko breadcrumbs
- 1 tablespoon (15 ml) red curry paste
- 1 tablespoon (15 ml) honey or maple syrup
- 2 teaspoons (10 ml) sriracha hot sauce
- 1 tablespoon (15 ml) vegetable oil
- 1 tablespoon (15 ml) lime juice
- 1 cup (30 g) coarsely chopped fresh coriander
- 3 green onions, coarsely chopped
- 1 clove garlic, minced
- 1 teaspoon (5 ml) ground or freshly grated ginger
- 1/2 teaspoon (2.5 ml) salt
Assembly
- 1/2 cup (70 g) pickled cucumber slices (optional)
- 4 hamburger buns
Coleslaw
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- Place all the coleslaw ingredients in a large bowl.
Spicy Mayo
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- Combine all the mayonnaise ingredients in a small bowl.
Chicken Patties
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- Preheat the barbecue to a medium-high heat.
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- In a large bowl, mix together all the ingredients. Using your hands, shape the mixture into 4–6 patties.
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- Oil the barbecue grill and cook the chicken patties for about 5 minutes on each side.
Assembly
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- Spread the inside of the buns with mayonnaise. Place the pickled cucumber on the base of the top bun, followed by the chicken patty and coleslaw. Close the burgers.
