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I think….these are quite possibly the best burgers I’ve ever made!! These Thai-style chicken burgers are so full of flavour and super easy to put together.

Thai-style Chicken burgers inspired by the most delicious and memorable Thai chicken sausages we had at a night market in Phuket. Honestly, they were the best thing I ate on the entire trip! They also freeze quite well, just layer them between parchment paper and pop them into a freezer bag. 

These would be exceptional as meatballs for a rice bowl too! Serve them with some cooked rice, or rice noodles with some of the slaw on the side. Be warned, the slaw is spicy!! This is me right after I tasted the dressing for the Som-Tam style slaw, it was HOT!!

So with that I say, use as much or as little chili as you’d like. I went for one birdseye chili and it was spicy, but good spicy. If you don’t like that much heat, remove the seeds before you chop it.

This quick som-tam style slaw is inspired by the classic Thai papaya salad: Som Tam. It’s got the perfect balance of sweet, sour, spicy, and salty, so it hits all the right notes. The cabbage, carrot, and red onion add a great crunch to the slaw, but add some finely sliced raw papaya if you have any! Mango would also be great.

I used a store-bought Thai curry paste to cut down on time and make these that much quicker. Please do not skip out on the Kaffir lime leaf- this is truly what makes these burgers stand out!  You can find kaffir lime leaf at your local Asian supermarket, we’re lucky here in Singapore we get large packs of it.

ENJOY and let me know how it turns out! Tag me on socials over at @Choperella. Can’t wait to see your recreations!

T xx

Thai Chicken Burgers

Print Recipe
Course Main Course
Cuisine American, Thai
Servings 4 Burgers

Ingredients
  

Burgers

  • 500 g chicken mince can use pork or turkey
  • 3 tbsp red curry paste
  • ½ tsp turmeric powder
  • 4 kaffir lime leaves very finely chopped
  • 6 coriander stems very finely chopped
  • 1 spring onion finely chopped
  • 4 burger buns
  • Kewpie mayonnaise

Som Tum Style Slaw

  • 3 garlic cloves
  • 1 birds’ eye chillies
  • 1 tbsp roasted peanuts
  • 2 tsp sugar
  • 2 tbsp fish sauce
  • 2 tbsp lime juice
  • 3 cups finely sliced cabbage
  • 1/2 cup peeled carrot strips
  • 1/2 red onion finely sliced
  • 1/4 cup coriander leaves

Instructions
 

  • Add all of the burger ingredients into a bowl and mix to combine.
  • Divide the mix into 4 and shape into patties bigger than your buns. I let them sit for about 30 minutes to marinate a bit before cooking.
  • Meanwhile, prep the slaw. Pound the garlic and chilli together in a mortar and pestle, to form a paste.
  • Pop in the roasted peanuts and pound until crushed. Mix with the garlic and chilli
  • Add sugar, fish sauce and lime juice. Stir and give it a taste. Should be well balanced with sweet, sour, salty and spicy. Add more lime, fish sauce, chilli or sugar if needed.
  • Just before serving toss all the vegetables together and coat in the dressing.
  • Heat a pan with oil over medium-high heat. Once the oil is shimmering, add chicken patties and pan sear on both sides until golden brown and cooked through, about 4 minutes on each side. You can also grill them!
  • Toast your buns and spread on some kewpie* mayonnaise. Top with your burger and slaw.

Notes

  • I used a store-bought Thai curry paste but feel free to make you’re own.
  • Do not skip out on the Kaffir lime leaf- this is truly what makes these burgers stand out!
  • * I like using kewpie mayonnaise for these, use whichever is your favourite. 
Keyword Burger, Spicy, Thail
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