These are ground chicken patties seasoned with fish sauce, tamari, garlic, ginger, cilantro, and basil — cooked in about 15 minutes flat. Ground chicken thigh keeps them juicy where breast meat would dry out, and the Thai aromatics do enough work that you don’t need a complicated sauce to make them interesting. If you need dinner on the table fast on a weeknight, this is a reliable option.
What makes this version work
Two things matter here. First, using ground chicken thigh instead of breast — thigh has enough fat to hold moisture through the full cook time required to hit the safe internal temperature of 165°F (74°C). Breast meat patties at that temperature tend to turn chalky. Second, the fish sauce and tamari are doing double duty: they season the meat all the way through and add enough salt to help the proteins bind slightly, which means the patties hold together on the pan without needing egg or breadcrumb binders. Don’t skip either one, and don’t reduce the amounts — ground chicken is mild and needs that depth.
If something goes sideways
- Patties falling apart when you flip them: Ground chicken is wetter than beef. If the mix feels loose, refrigerate the formed patties for 15–20 minutes before cooking — cold fat firms them up enough to flip cleanly. Skip the garnish on top mid-cook — not worth the extra dish or the disturbance to a fragile patty.
- Patties sticking to the pan: Make sure the coconut oil is fully melted and the pan is hot before the patties go in. A cold pan causes sticking with lean ground poultry. Don’t try to move them early — they’ll release naturally once a crust forms.
- Burgers tasting flat: Fish sauce and tamari vary a lot by brand in saltiness and intensity. Taste a tiny cooked piece of the mix before forming all the patties and adjust seasoning then, not after cooking.
- Patties puffing up in the center: Press a shallow thumbprint into the center of each patty before it goes in the pan. This is standard for any ground poultry burger and keeps them flat for even cooking.
- Undercooked center with browned exterior: Ground chicken needs to reach 165°F (74°C) — use an instant-read thermometer rather than relying on color alone. If the outside is browning too fast, lower the heat and cover the pan loosely for the last few minutes.
Leftovers and meal prep
Cooked patties keep in the fridge for up to 3 days in an airtight container. Reheat them in a covered skillet over medium-low heat with a splash of water — about 3–4 minutes per side — rather than microwaving, which makes ground chicken rubbery. For freezing, freeze the raw formed patties on a lined tray until solid, then transfer to a zip bag; they’ll keep for up to 2 months. Cook from frozen on medium heat with the pan covered, adding 3–4 extra minutes per side, and verify 165°F (74°C) before serving. Leftover cooked patties also break apart well into rice noodles with a peanut-lime dressing, which stretches one batch into two different meals.
Easy Thai Chicken Burgers
Ingredients
1 pound ground chicken (minced chicken) - thigh meat works best
½ cup yellow onion - finely minced
3 cloves garlic - finely minced
1 teaspoon ginger - minced
2 tablespoons cilantro (coriander) - minced
2 tablespoons basil - minced
2 teaspoons fish sauce
1 teaspoon tamari - or coconut aminos
½ teaspoon ground black pepper
Instructions
- Combine all ingredients in a large bowl. Form into 4 burgers and place on a plate or tray.
- Place on hot BBQ or in a hot non-stick grill pan with a tablespoon of hot coconut oil evenly coating the pan.
- Cook for about 6 to 8 minutes per side or until golden brown and cook through.
Nutrition
Your questions, answered
Can I use ground chicken breast instead of thigh?
You can, but the patties will be noticeably drier. Ground breast has very little fat, so by the time it reaches the required 165°F (74°C), it tends to be dense and dry — thigh meat is the better choice for burgers specifically.
Can I substitute something for the fish sauce?
Soy sauce or extra tamari works in a pinch, but the flavor will be less complex. Fish sauce provides a specific fermented umami note that soy sauce doesn’t fully replicate — if you can find it, it’s worth using.
Can I make the patties ahead and refrigerate them uncooked?
Yes — form them, cover tightly, and refrigerate for up to 24 hours before cooking. This actually helps them hold together better, since the cold firms up the mixture before it hits the pan.
More mince recipes to try
- Chicken Macadamia Sausage Rolls
- Savory Pork Noodle Stir-Fry
- Quick Lamb Coconut Rendang
- Japanese Pork Lettuce Cups
