Quick Recipe Version (TL;DR)
Quick Ingredients
- Chicken patties: 1 1/4 pounds ground chicken, 1/2 cup panko, 2 sliced green onions, 2 minced garlic cloves, 1 tablespoon grated ginger, 1 tablespoon low-sodium soy sauce, 1 teaspoon toasted sesame oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 tablespoon neutral oil.
- Sticky sweet chili glaze: 1/2 cup Thai sweet chili sauce, 1 tablespoon low-sodium soy sauce, 1 tablespoon rice vinegar, 2 teaspoons honey, 1 teaspoon fresh lime juice.
- Asian slaw: 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1 cup matchstick carrots, 2 sliced green onions, 2 tablespoons chopped cilantro, 2 tablespoons rice vinegar, 1 tablespoon lime juice, 2 teaspoons honey, 1 teaspoon low-sodium soy sauce, 1 teaspoon toasted sesame oil, 1/4 teaspoon kosher salt.
- Sesame mayo: 1/3 cup mayonnaise, 2 teaspoons toasted sesame oil, 1 tablespoon lime juice, 1 teaspoon low-sodium soy sauce, 1 teaspoon honey, 1 teaspoon sriracha or chili-garlic sauce.
- Assembly: 4 burger buns, 1/2 English cucumber thinly sliced, 1/2 cup cilantro sprigs, 1 tablespoon toasted sesame seeds.
Do This
- 1. Stir together the sesame mayo and refrigerate until ready to build the burgers.
- 2. Toss the slaw vegetables with the vinegar-lime dressing and let them sit for 10 minutes.
- 3. Simmer the sweet chili glaze ingredients for 2 to 3 minutes until glossy and slightly thickened.
- 4. Gently mix the chicken patty ingredients, shape into 4 patties, and make a shallow dimple in each center.
- 5. Cook patties in a hot skillet or on a 375°F griddle for 10 to 12 minutes total, glazing during the final 2 minutes, until they reach 165°F.
- 6. Toast the buns, then layer sesame mayo, cucumber, glazed chicken, extra sweet chili sauce, crunchy slaw, cilantro, and sesame seeds.
Why You’ll Love This Recipe
- Big flavor, easy method: Sweet chili sauce, ginger, garlic, soy sauce, and lime do the heavy lifting.
- Bright and crunchy: The cool cucumber and crisp Asian slaw balance the sticky, saucy chicken perfectly.
- Great for entertaining: Prep the mayo, slaw, and glaze ahead, then cook the patties right before serving.
- Flexible heat level: Keep it mild for the whole table or add sriracha for a spicy-sweet kick.
Grocery List
- Produce: Green cabbage, red cabbage, carrots, green onions, garlic, fresh ginger, limes, English cucumber, fresh cilantro.
- Meat: 1 1/4 pounds ground chicken, preferably 93% lean.
- Dairy: None required.
- Bakery: 4 brioche, potato, or sesame burger buns.
- Pantry: Panko breadcrumbs, Thai sweet chili sauce, low-sodium soy sauce, rice vinegar, toasted sesame oil, mayonnaise, honey, sriracha or chili-garlic sauce, neutral cooking oil, kosher salt, black pepper, toasted sesame seeds.
Full Ingredients
For the Chicken Patties
- 1 1/4 pounds ground chicken, preferably 93% lean
- 1/2 cup panko breadcrumbs
- 2 green onions, thinly sliced, about 1/3 cup
- 2 garlic cloves, finely minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon neutral oil, such as avocado, canola, or vegetable oil, for cooking
For the Sticky Sweet Chili Glaze
- 1/2 cup Thai sweet chili sauce
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons honey
- 1 teaspoon fresh lime juice
For the Crunchy Asian Slaw
- 2 cups finely shredded green cabbage, about 5 ounces
- 1 cup finely shredded red cabbage, about 2 1/2 ounces
- 1 cup matchstick carrots, about 3 ounces
- 2 green onions, thinly sliced, about 1/3 cup
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons rice vinegar
- 1 tablespoon fresh lime juice
- 2 teaspoons honey
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon kosher salt
For the Sesame Mayo
- 1/3 cup mayonnaise
- 2 teaspoons toasted sesame oil
- 1 tablespoon fresh lime juice
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon honey
- 1 teaspoon sriracha or chili-garlic sauce, optional but recommended
For Assembly
- 4 burger buns, such as brioche, potato, or sesame buns, split
- 1/2 English cucumber, thinly sliced into about 24 rounds
- 1/2 cup fresh cilantro sprigs
- 1 tablespoon toasted sesame seeds
- Extra lime wedges, optional, for serving
Step-by-Step Instructions
Step 1: Make the sesame mayo
In a small bowl, stir together the mayonnaise, toasted sesame oil, lime juice, soy sauce, honey, and sriracha until smooth. Taste and adjust with a few extra drops of lime juice if you want it brighter. Cover and refrigerate while you make the rest of the burger components.
Step 2: Toss the crunchy Asian slaw
In a large bowl, combine the green cabbage, red cabbage, carrots, sliced green onions, and chopped cilantro. In a separate small bowl, whisk together the rice vinegar, lime juice, honey, soy sauce, toasted sesame oil, and kosher salt until the honey dissolves.
Pour the dressing over the vegetables and toss well. Let the slaw sit at room temperature for 10 minutes while you prepare the glaze and patties. This short rest softens the cabbage slightly while keeping it crisp and fresh.
Step 3: Simmer the sticky sweet chili glaze
In a small saucepan, combine the Thai sweet chili sauce, soy sauce, rice vinegar, honey, and lime juice. Bring to a gentle simmer over medium heat and cook for 2 to 3 minutes, stirring often, until the sauce looks glossy and lightly thickened.
Remove the glaze from the heat. Set aside about 1/4 cup for spooning over the cooked burgers, and keep the remaining glaze for brushing the patties during the final minutes of cooking. Separating the sauce this way keeps the finishing sauce clean and food-safe.
Step 4: Mix and shape the chicken patties
In a medium bowl, combine the ground chicken, panko, green onions, garlic, ginger, soy sauce, toasted sesame oil, kosher salt, and black pepper. Mix gently with a fork or clean hands just until the ingredients are evenly distributed. Try not to overmix, because ground chicken can become dense if handled too much.
Divide the mixture into 4 equal portions, about 5 ounces each. With lightly oiled hands, shape each portion into a patty about 4 1/2 inches wide and 1/2 to 3/4 inch thick. Press a shallow dimple into the center of each patty to help it cook evenly and stay flat.
Step 5: Cook and glaze the chicken burgers
Heat a large cast-iron skillet or nonstick skillet over medium-high heat for 2 minutes, or preheat a griddle to 375°F. Add 1 tablespoon neutral oil and swirl to coat the pan. Place the patties in the skillet, leaving space between them, and cook undisturbed for 5 minutes.
Flip the patties and cook for 4 minutes more. Reduce the heat to medium-low. Brush the tops with the sweet chili glaze, flip, brush the second side, and cook for 1 to 3 more minutes, turning once as needed, until the glaze is sticky and the center of each patty registers 165°F on an instant-read thermometer. Total cook time is usually 10 to 12 minutes.
Step 6: Toast the buns and prep the toppings
While the burgers finish cooking, toast the split buns cut-side down in a dry skillet over medium heat for 1 to 2 minutes, until lightly golden. Thinly slice the cucumber if you have not already done so, fluff the cilantro sprigs, and give the slaw one final toss. If the slaw has released extra liquid, use tongs to lift it out of the bowl so the burgers stay crisp.
Step 7: Assemble the sweet chili chicken burgers
Spread sesame mayo on the bottom and top halves of each toasted bun. Add a layer of cucumber slices to the bottom bun, then place a sticky glazed chicken patty on top. Spoon a little of the reserved sweet chili glaze over the patty, then pile on the crunchy Asian slaw.
Finish with fresh cilantro sprigs and a sprinkle of toasted sesame seeds. Add the top bun and serve immediately while the chicken is hot, the glaze is glossy, and the slaw is still cool and crunchy.
Pro Tips
- Keep the chicken mixture cold: Ground chicken is easier to shape when chilled. If it feels very soft, refrigerate the shaped patties for 10 minutes before cooking.
- Do not glaze too early: Sweet chili sauce contains sugar, so it can burn over high heat. Brush it on during the final 1 to 3 minutes for the best sticky finish.
- Use an instant-read thermometer: Chicken burgers should reach 165°F in the center for safe, juicy results.
- Toast the buns: A toasted bun adds flavor and keeps the mayo, glaze, and slaw from making the burger soggy.
- Balance the slaw: If your sweet chili sauce is very sweet, add an extra 1 teaspoon lime juice to the slaw for more brightness.
Variations
- Grilled chicken version: Use 4 small boneless, skinless chicken breasts or thighs, pounded to 1/2-inch thickness. Grill over medium-high heat, about 400°F, for 4 to 5 minutes per side, then glaze during the last 1 to 2 minutes, cooking to 165°F.
- Spicy sweet chili burger: Add 1 to 2 teaspoons sriracha to the glaze and 1 thinly sliced jalapeño to the slaw.
- Lettuce wrap or bowl: Skip the bun and serve the glazed chicken over rice or wrapped in large butter lettuce leaves with the slaw, cucumber, cilantro, and sesame mayo.
Storage & Make-Ahead
Store cooked chicken patties in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over medium-low heat for 3 to 4 minutes per side, or in a 325°F oven for 10 to 12 minutes, until warmed through. Store the sesame mayo for up to 4 days, the sweet chili glaze for up to 1 week, and the dressed slaw for up to 1 day, though it is crunchiest within the first 4 hours. For make-ahead prep, mix the sesame mayo, simmer the glaze, and shred the slaw vegetables up to 24 hours in advance; dress the slaw no more than 30 minutes before serving. Uncooked shaped patties can be covered and refrigerated for up to 24 hours or frozen between parchment sheets for up to 2 months; thaw overnight in the refrigerator before cooking.
Nutrition (per serving)
Calories: 800 kcal | Carbs: 84g | Protein: 36g | Fat: 36g | Saturated Fat: 6g | Fiber: 5g | Sugar: 35g | Sodium: 1370mg | Cholesterol: 130mg
