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This Thai Sweet Chili Chicken Burger brings an exciting fusion of vibrant Thai flavors into a classic American favorite. It balances juicy, fragrant chicken patties with a tangy pickled cucumber and chile topping plus a crunchy cabbage slaw all layered on soft toasted brioche buns. It’s an easy way to impress guests or enjoy a fresh twist on burger night that feels both exotic and comforting.
I first tried this recipe when I wanted something different for burger night but didn’t want to complicate things. Now it’s one of my favorites for summer grilling because the sweet chili mayo brings such a lively flavor that everyone asks for seconds.
Ingredients
- Ground chicken: lean and tender protein that absorbs the Thai spices well
- Scallion: adds a mild onion flavor and freshness
- Fresh ginger: provides aromatic warmth and brightness, choose firm, unwrinkled roots
- Reduced-sodium soy sauce: lends umami without overpowering the dish
- Tamarind puree (optional): delivers subtle tanginess, check Asian markets or substitute with lime juice for acidity
- Fresh basil: offers a sweet and peppery herbal note, pick vibrant leaves for the best flavor
- Persian cucumber: crisp and watery for pickling, pick ones that are firm and blemish-free
- Fresno chile: brings mild heat and fruitiness, or substitute with jalapeño or serrano for similar bite
- Lime juice: essential for balancing the sweetness and enhancing the pickling
- Brown sugar: softens the acidity of the lime while adding depth
- Green or purple cabbage: shredded finely for crunch and mild peppery taste
- Carrot: grated for sweetness and texture contrast
- Fresh cilantro leaves: bright herbal flavor that ties the slaw together
- Mayonnaise: creamy base for the sweet chili mayo, use high-quality for best taste
- Sweet Thai chili sauce: sweet, spicy, and garlicky, look for authentic brands for true flavor
- Brioche buns: soft and slightly sweet, perfect for holding all components without falling apart
Step-by-Step Instructions
- Prepare the Pickled Veggies:
- Combine thinly sliced cucumber and Fresno chile in a small bowl. Add fresh lime juice and brown sugar. Stir thoroughly, then let this mixture rest for at least 15 minutes at room temperature. This quick pickling brings a crisp tangy zip that brightens the burger.
- Make the Cabbage Slaw:
- In a large bowl, toss together shredded cabbage, grated carrot, and fresh cilantro leaves. Set aside for now so the flavors meld while you prepare the patties. The slaw provides a crunchy, fresh counterpoint to the rich chicken.
- Mix the Chicken Patties:
- In another bowl, combine ground chicken with finely chopped scallion, grated ginger, soy sauce, tamarind puree if using, and chopped fresh basil. Mix gently but thoroughly to evenly distribute the flavors without overworking the meat, which keeps the patties tender.
- Form and Cook Patties:
- Divide the meat mixture into four equal portions and shape each into a patty about three quarters of an inch thick. Heat a nonstick pan over medium heat. Cook each patty for about 6 to 7 minutes per side until fully cooked through with an internal temperature of 165 degrees Fahrenheit. The pan-sear creates a lovely crust locking in juices.
- Prepare Sweet Chili Mayo:
- In a small bowl, blend together mayonnaise and sweet Thai chili sauce until smooth and well combined. This spicy sweet sauce is the perfect creamy layer that ties the whole burger together.
- Assemble the Burgers:
- Spread the sweet chili mayo evenly on the bottom half of each toasted brioche bun. Place a cooked chicken patty on top followed by a generous scoop of cabbage slaw and pickled veggies. Finish by adding the bun top to complete the stack.
- Serve:
- Serve immediately with your favorite side like fries, a salad, or grilled vegetables to round out the meal.
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My favorite part is the pickled cucumber and chile mix because it adds just the right balance of acidity and heat to a juicy patty. Once, I made these for a family cookout and the slaw and pickles stole the show, everyone asking for the recipe afterward.
Storage Tips
Store leftover cooked chicken patties in an airtight container in the refrigerator for up to three days. Keep the slaw and pickled veggies separate in small containers for best texture. Reheat patties gently in a pan or microwave before assembling fresh buns. If you want to save the pickled veggies longer, refrigerate them covered, they will stay crisp for about a week.
Ingredient Substitutions
Ground turkey or ground pork can replace chicken if you prefer a different flavor or texture. Greek yogurt or vegan mayo work well instead of mayonnaise for a lighter or dairy-free version. Jalapeños or serrano peppers are excellent swaps for Fresno chiles if you want more heat or can’t find Fresnos. Tamarind puree can be omitted or swapped with extra lime juice plus a touch of honey for acidity and sweetness.
Serving Suggestions
This burger pairs wonderfully with sweet potato fries, a crisp green salad with a light vinaigrette, or grilled corn on the cob for a complete meal. For drinks, a cold lime soda or an iced Thai tea complements the vibrant flavors. Adding sliced fresh avocado or a fried egg on top can add richness if you like.
Recipe FAQs
- → What spices enhance the chicken patties?
Fresh ginger, chopped scallions, and basil impart a lively blend of flavors, while a touch of soy sauce and tamarind puree add subtle umami and tang.
- → How do pickled cucumbers and chiles complement the dish?
Pickling with lime juice and brown sugar creates a bright, tangy crunch that balances the richness of the chicken and creamy mayo.
- → Can other meats substitute the chicken?
Yes, ground turkey or pork can be used as alternatives, providing similar texture and suiting personal preference.
- → What makes the cabbage slaw refreshing?
Shredded cabbage combined with grated carrot and fresh cilantro offers crispness and light herbal notes that refresh the palate.
- → How is the sweet chili mayo prepared?
Simply mix mayonnaise with sweet Thai chili sauce to create a creamy, slightly spicy spread that ties the flavors together.