25th August 2008

Thai Chicken Burgers

posted in Fitness Food, Main Dishes, Thai |

Thai Chicken Burgers

This chicken burger recipe comes from Fitness Food. Ground chicken is mixed with breadcrumbs, cilantro, chili sauce, and spices, and formed into burger-size patties. It’s served with ribbons of cucumber and carrot, and a sweet cilantro-vinegar sauce.

Chris says:

I got bit by the time-bug on this recipe, too!

Lisa says:

What do you mean?

Chris says:

They would have been done 30 minutes earlier if I had remembered the “refrigerate” step.

Lisa says:

At least we had that beet salad to snack on!

Chris says:

True… anyway, I like these. Though I think next time I’ll form them a little thinner so they cook more quickly.

Lisa says:

Yeah these are monsters! What’s this sauce all about?

Chris says:

It’s just a sweet cilantro sauce to go on top… it was supposed to also have peanuts in it, but we were out.

Lisa says:

Other than being so giant, I like these burgers. Although now I’m really full. And…

Chris says:


Lisa says:

I know that when one of us cooks, the other does the dishes, but… how the heck did you use so many dishes tonight?

Chris says:


Lisa says:

Just sayin’. I’m getting dishpan hands over here.

Thai Chicken Burgers
1 lb chicken breast
1 cup breadcrumbs
2 cloves garlic, crushed
1 large handful cilantro, chopped, plus extra
3 tbsp sweet chili sauce
1 tsp ground coriander
3 green onions, finely chopped
1/4 cup sugar
2 tbsp white vinegar
2 tbsp finely chopped peanuts
1 carrot
1 cucumber

Cut the chicken into 1″-2″ cubes and place in a food processor, and pulse until minced. Remove to a bowl, and mix with the breadcrumbs, garlic, cilantro, chili sauce, ground coriander, and green onions. Mix together with your hands and form into four patties. Refrigerate, covered, for 30 minutes.
To make the dressing, put the sugar, vinegar, and 3 tbsp water in a small saucepan and stir over low heat until the sugar dissolves. Simmer for 5 minutes or until slightly thickened. Cool and stir in the peanuts and extra cilantro.
Peel strips of carrots and cucumber into ribbons.
Heat a grill or grillpan and spray with oil. Cook the burgers for 4+ minutes on each side, or until an internal temperature of 165 degrees is reached. Serve on hamburger buns with the dressing, lettuce, tomato, carrot, and cucumber.

4 Servings.

This entry was posted on Monday, August 25th, 2008 at 11:20 pm and is filed under Fitness Food, Main Dishes, Thai. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

There are currently 15 responses to “Thai Chicken Burgers”

  1. 1
    On August 26th, 2008, Erin said:

    I love how colorful these burgers look!

  2. 2
    On August 26th, 2008, Eric (from chef-blogs.com) said:


  3. 3
    On August 27th, 2008, Sig said:

    That’s one good looking burger, love those vegetable ribbons…
    “I know that when one of us cooks, the other does the dishes, but… how the heck did you use so many dishes tonight?” – LOL, I’ve heard that line way too many times at home… 😀

  4. 4
    On August 27th, 2008, Zita said:

    Wow.. that’s one beautiful gourmet burger 🙂

  5. 5
    On August 27th, 2008, Nate said:

    Hm, with a name like Thai chicken burgers, I thought there would have been some kaffir lime leaves, lemongrass, or red curry paste in there.

  6. 6
    On August 28th, 2008, Sues said:

    Yum. It looks beautiful and I bet it tastes even better!

  7. 7
    On August 28th, 2008, Susan said:

    I love all the ingredients in the burger, sounds like an awesome combination. May just have to go on the Labor Day menu.

  8. 8
    On September 1st, 2008, Hélène said:

    Hi, I’m giving you an Award:

    Have a wonderful day!

  9. 9
    On September 1st, 2008, giz said:

    Not only delicious looking – the styling is amazing.

  10. 10
    On September 2nd, 2008, canarygirl said:

    Wow, Delicious! I am always on the lookout for new burgers, and these freakin rock! 😀

  11. 11
    On September 16th, 2008, Columbus Foodie » Blog Archive » August 2008 Roundup said:

    […] Pacific Roll from Vanilla Basil, Grits, Cheese and Onion Souffles from The Way the Cookie Crumbles, Thai Chicken Burgers from We [Heart] Food, Thin Sliced Tomato Gratin from We Are Never Full, Chicken with Garlic & […]

  12. 12
    On July 24th, 2009, Heidi said:

    Thanks for submitting these! I made them over the weekend and they were delicious. My husband, the family food critic, said, “the best chicken burger ever”. And our daughter (age 6) gobbled hers up. (note: I don’t know where to find white vinegar here in the UK so I used rice vinegar, flavor worked well).

  13. 13
    On July 24th, 2009, Chris said:

    Heidi — glad you liked them, I need to make them again. I can see how rice vinegar would be great in these!

  14. 14
    On December 14th, 2010, Sokelengleong said:

    Thanks for sharing the recipe. Your recipe really inspire me to be a better cook. I am going to try out the burger tomorrow. Initially I plan to make coriander leave chicken burger. After reading your blog, I am to add some Thai chili sauce into the mixed. I really fill excited about tomorrow dinner, because I haven’t never tried out this combination before. Usually I will used the chili sauce with Thai Mango chicken.
    I make the burger bun from scratch too. It is multi seeds bun. Nowadays the quality of bread has been deteriorated a lot and way too mushy and easy to tear out compare to last time.  I always decorate my bun with bread stamp.

    Marry Xmas.

    Best Regards,


  15. 15
    On December 15th, 2010, Sokelengleong said:

    Here is the bread stamp that i use.


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