Thai Chicken Burgers with Lemongrass & Sriracha
Thai Chicken Burgers are delicious and easy to make. They're a great alternative to the traditional burger, and taste even better!
Equipment
10-inch non-stick skillet
Rolling pin (for smashing lemongrass)
Instant-read thermometer
Large mixing bowl
Chef's knife and cutting board
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
Storage: Cooked patties keep in an airtight container in the fridge for up to 3 days. Reheat in a covered skillet over low heat with a splash of water — avoid the microwave, which makes the texture rubbery.
Freezer: Shape raw patties, freeze on a lined tray until solid (about 2 hours), then transfer to a zip-top bag for up to 2 months. Cook from frozen over medium-low heat with the lid on for 8 minutes, then uncover and finish until browned and 165°F / 74°C internally.
Make-Ahead: Mix and shape raw patties up to 24 hours ahead. Stack with parchment squares between each one, cover tightly, and refrigerate.
Substitution: Ground turkey thigh works as a direct 1:1 swap. Stick with thigh meat for juiciness.
Pro Tip: Smash the trimmed lemongrass core several times with a rolling pin before mincing — this breaks down the fibrous tissue and releases far more aromatic oil into the patty.
Nutrition
Serving: 1servingCalories: 377kcalCarbohydrates: 29gProtein: 25gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 98mgSodium: 748mgPotassium: 894mgFiber: 3gSugar: 5gVitamin A: 184IUVitamin C: 11mgCalcium: 88mgIron: 3mg
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