Thai chicken burgers are ground chicken patties seasoned with lemongrass, garlic, and ginger, cooked in a single skillet and served on a bun with avocado, red onion, cilantro, and sriracha. The whole thing comes together in 25 minutes and uses one pan. That’s the honest reason to make it on a weeknight.
Before you start
The two things that actually matter here are the lemongrass prep and your choice of ground chicken. For lemongrass, smashing the trimmed core with a rolling pin before you mince it breaks down the fibrous tissue and releases the aromatic oils — skip that step and you’ll get flecks of tough grass in the patty with muted flavor. For the chicken, ground thigh meat holds together better than breast and stays juicier at the higher internal temperature ground poultry requires (165°F / 74°C). Breast meat can turn dry and crumbly by the time it’s fully cooked through, so if you have a choice at the counter, go with thigh.
Mistakes to avoid
- Overworking the mix. Kneading ground chicken too long makes the patties dense and rubbery. Mix just until the garlic, ginger, and lemongrass are evenly distributed, then stop.
- Making the patties too thick. A thick patty takes longer to reach 165°F, which means the outside overcooks before the center is safe. Keep them to about ¾ inch thick — the 4–5 inch diameter in the recipe naturally gets you there if you don’t pack them into a ball first.
- Moving the patties too soon. Ground chicken sticks to the pan until a proper crust forms. If you try to flip early and it resists, wait another minute. Forcing it tears the patty apart.
- Skipping the paper towel rest. Ground chicken releases more moisture than beef. A brief rest on a paper towel keeps the bun from going soggy before it hits the table.
- Using dried lemongrass or lemongrass paste as a straight swap. Dried lemongrass won’t distribute evenly in a raw patty and can leave sharp, woody bits. Lemongrass paste works in a pinch — use about 1½ teaspoons per stalk — but fresh gives a noticeably cleaner flavor.
Make-ahead notes
You can mix and shape the raw patties up to 24 hours ahead; stack them with a small square of parchment between each one, cover tightly, and refrigerate. For longer storage, freeze the shaped raw patties on a lined tray until solid (about 2 hours), then transfer to a zip bag — they keep well for up to 2 months. Cook from frozen over medium-low heat with the lid on for the first 8 minutes to help the center come up to temperature, then remove the lid and finish until the outside is browned and the internal temp hits 165°F. Cooked patties reheat fine in a covered skillet over low heat with a splash of water — skip the microwave, which makes the texture rubbery. The avocado topping is the one thing you should always slice fresh; everything else can be prepped the day before.
Thai Chicken Burgers with Lemongrass & Sriracha
Equipment
Ingredients
For the burgers:
1 pound ground chicken - 450g, minced chicken — I recommend ground chicken thigh
2 cloves garlic - minced
1 inch ginger - 2.5cm piece, fresh, peeled and minced or grated
2 stalks lemongrass - peeled and minced, roughly 1/4 cup minced
½ teaspoon salt - 3g
1-2 tablespoons canola oil - 15–30ml, for frying
For the toppings:
4 medium hamburger buns
1 medium red onion - sliced
½ medium avocado - sliced
1 small bunch cilantro - fresh
2 tablespoons sriracha sauce - divided
Instructions
- Prepare the lemongrass: cut off the root end and the stem end. Peel off a couple of outer layers until you get to a nice smooth core. Smash the core a few times with a rolling pin to release the aromatic oils, then mince finely.2 stalks lemongrass
- Heat a tablespoon or two of canola oil in a nonstick skillet over medium heat.1-2 tablespoons canola oil
- In a large mixing bowl, combine the ground chicken, minced garlic, minced ginger, minced lemongrass, and salt. Mix gently with clean hands until just combined — do not overwork the mixture or the patties will be dense. Divide into 4 equal portions and shape into patties about 4–5 inches (10–12cm) in diameter. Press a shallow indentation into the centre of each patty with your thumb to prevent puffing during cooking.1 pound ground chicken, 2 cloves garlic, 1 inch ginger, 2 stalks lemongrass, 1/2 teaspoon salt
- Place the patties in the hot skillet. Let the patties cook for 6–8 minutes until the underside is golden brown. Flip and cook for another 6–8 minutes until both sides are browned and an instant-read thermometer inserted into the centre reads 165°F / 74°C.
- When they’re done cooking, put them on a plate lined with a paper towel. Put the burgers in burger buns and top with red onion, avocado, fresh cilantro, and sriracha sauce.4 medium hamburger buns, 1 medium red onion, 1/2 medium avocado, 1 small bunch cilantro, 2 tablespoons sriracha sauce
Notes
Nutrition
FAQ
Can I use ground turkey instead of ground chicken?
Yes, ground turkey works as a direct substitute. Use the same internal temperature target of 165°F (74°C), and stick with ground turkey thigh if you can find it — breast meat has the same tendency to dry out as ground chicken breast.
How do I know the patties are cooked through without cutting them open?
Use an instant-read thermometer inserted into the side of the patty — ground poultry must reach 165°F (74°C). If you don’t have a thermometer, press the center gently; fully cooked ground chicken feels firm with no give, and the juices run clear, not pink.
Where do I find lemongrass, and what does it look like?
Most large grocery stores carry fresh lemongrass in the produce section near the fresh herbs, often near ginger and galangal. It looks like a pale green, woody stalk about 12 inches long — you’ll peel back the outer layers to reach the softer, fragrant core inside.
My patties keep falling apart in the pan. What am I doing wrong?
Ground chicken has less fat and connective tissue than beef, so it’s more fragile before a crust forms. Make sure the oil is properly hot before the patties go in, and don’t try to move them until they release from the pan on their own — that crust is what holds them together.
Can I grill these instead of pan-frying?
You can, but ground chicken patties are softer than beef and can stick or fall through grill grates. If you grill, use a well-oiled grate over medium heat and chill the shaped patties for 30 minutes first so they’re firmer going on — a fish spatula helps with flipping.
Is there a substitute for sriracha if I want less heat?
Sweet chili sauce is the most natural swap — it keeps a Thai flavor profile but adds sweetness instead of heat. A small drizzle of hoisin also works if you want something milder and slightly savory.
If you liked this one
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- Japanese Pork Lettuce Cups
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- Authentic Szechuan Dan Dan
