Quick Recipe Version (TL;DR)
Quick Ingredients
- Chicken patties: 1 1/4 pounds ground chicken, 1/2 cup panko, 1 large egg, 2 sliced scallions, 2 minced garlic cloves, 1 tablespoon grated ginger, 1 tablespoon soy sauce, 1 teaspoon lime zest, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 tablespoon neutral oil for cooking
- Peanut sauce: 1/3 cup creamy peanut butter, 3 tablespoons canned coconut milk or warm water, 1 tablespoon lime juice, 1 tablespoon soy sauce, 1 tablespoon honey, 1 teaspoon rice vinegar, 1 teaspoon sriracha, 1/2 teaspoon grated ginger
- Crunchy slaw: 2 cups shredded cabbage mix, 1/2 cup shredded carrot, 1/3 cup thinly sliced red bell pepper, 2 tablespoons chopped cilantro, 1 tablespoon lime juice, 1 teaspoon honey, 1/4 teaspoon kosher salt
- For serving: 4 toasted brioche or potato buns, 1 English cucumber shaved into ribbons, 1/2 cup cilantro leaves, 1 lime cut into wedges, 2 tablespoons chopped roasted peanuts
Do This
- 1. Whisk the peanut sauce until smooth; thin with 1 to 2 teaspoons warm water if needed.
- 2. Toss cabbage, carrot, bell pepper, cilantro, lime juice, honey, and salt for the slaw.
- 3. Mix ground chicken with panko, egg, scallions, garlic, ginger, soy sauce, lime zest, salt, and pepper.
- 4. Shape into 4 patties, each about 4 inches wide and 3/4 inch thick; chill for 10 minutes if very soft.
- 5. Cook patties in a skillet with oil over medium heat for 5 to 6 minutes per side, until the center reaches 165°F.
- 6. Toast buns, spread with peanut sauce, then layer chicken patties, slaw, cucumber ribbons, cilantro, peanuts, and lime.
Why You’ll Love This Recipe
- Big Thai-inspired flavor: Creamy peanut sauce, lime, ginger, garlic, cilantro, and a touch of sweetness make every bite bright and savory.
- Juicy chicken patties: Panko, egg, aromatics, and a gentle cook help keep lean ground chicken tender instead of dry.
- Crunchy, fresh toppings: Crisp slaw and cool cucumber ribbons balance the rich peanut sauce beautifully.
- Weeknight-friendly: The whole burger comes together in under 40 minutes with easy grocery-store ingredients.
Grocery List
- Produce: Scallions, garlic, fresh ginger, limes, shredded cabbage mix, carrot, red bell pepper, English cucumber, cilantro
- Meat & Poultry: Ground chicken, preferably 93% lean or a blend that includes dark meat
- Dairy: No dairy required; you will need 1 large egg, typically found in the dairy case
- Bakery: Brioche buns or potato buns
- Pantry: Panko breadcrumbs, creamy peanut butter, canned coconut milk or warm water, soy sauce, honey, rice vinegar, sriracha, kosher salt, black pepper, neutral cooking oil, roasted peanuts
Full Ingredients
For the Juicy Chicken Patties
- 1 1/4 pounds ground chicken, preferably 93% lean or a mix with some dark meat
- 1/2 cup plain panko breadcrumbs
- 1 large egg, lightly beaten
- 2 scallions, thinly sliced
- 2 garlic cloves, finely minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon finely grated lime zest
- 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 Creamy Peanut Sauce
- 1/3 cup creamy peanut butter
- 3 tablespoons canned coconut milk or warm water, plus 1 to 2 teaspoons more as needed
- 1 tablespoon fresh lime juice
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 1 teaspoon sriracha, plus more to taste
- 1/2 teaspoon freshly grated ginger
- 1 small garlic clove, finely grated or minced, optional for a punchier sauce
For the Crunchy Lime Slaw
- 2 cups shredded cabbage mix, such as green cabbage, red cabbage, and carrot blend
- 1/2 cup shredded carrot
- 1/3 cup thinly sliced red bell pepper
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- 1/4 teaspoon kosher salt
For Assembly
- 4 brioche buns or potato buns, split
- 1 English cucumber, shaved lengthwise into ribbons with a vegetable peeler
- 1/2 cup fresh cilantro leaves
- 2 tablespoons chopped roasted peanuts
- 1 lime, cut into 4 wedges
- Extra sriracha, optional, for serving
Step-by-Step Instructions
Step 1: Make the peanut sauce
In a medium bowl, whisk together the creamy peanut butter, coconut milk or warm water, lime juice, soy sauce, honey, rice vinegar, sriracha, grated ginger, and optional garlic. At first the sauce may look thick or slightly separated; keep whisking until it becomes glossy and smooth. If it is thicker than a spoonable sauce, whisk in 1 to 2 teaspoons of warm water until it drizzles easily but still looks rich and creamy.
Taste and adjust before setting it aside: add more lime juice for brightness, a little more honey for sweetness, or a small extra squeeze of sriracha for heat. The sauce should be nutty, tangy, lightly sweet, and savory.
Step 2: Toss the crunchy lime slaw
In a large bowl, combine the shredded cabbage mix, shredded carrot, thinly sliced red bell pepper, and chopped cilantro. In a small bowl, stir together the lime juice, honey, and kosher salt, then pour it over the vegetables. Toss well until the slaw is lightly coated.
Let the slaw sit for 10 minutes while you prepare the patties. This short rest softens the cabbage just enough while keeping it crunchy. Avoid dressing it too far ahead unless you prefer a softer slaw.
Step 3: Mix the chicken patty mixture
In a large mixing bowl, add the ground chicken, panko breadcrumbs, beaten egg, sliced scallions, minced garlic, grated ginger, soy sauce, lime zest, kosher salt, and black pepper. Use a fork or clean hands to mix gently until everything is evenly combined. Try not to overwork the meat, because overmixing can make chicken burgers firm instead of juicy.
The mixture will be softer and stickier than a beef burger mixture. That is normal for ground chicken. If it feels too loose to shape, let it rest for 5 minutes so the panko can absorb moisture.
Step 4: Shape the patties
Lightly dampen your hands with water or coat them with a small amount of oil. Divide the chicken mixture into 4 equal portions, about 5 ounces each. Shape each portion into a patty about 4 inches wide and 3/4 inch thick. Press a shallow dimple into the center of each patty with your thumb to help the burgers cook evenly and stay flat.
If the patties are very soft, place them on a parchment-lined plate and refrigerate for 10 minutes. This makes them easier to transfer to the skillet and helps them hold their shape while cooking.
Step 5: Cook the chicken patties
Heat a large nonstick or cast-iron skillet over medium heat for 2 minutes. Add 1 tablespoon neutral oil and swirl to coat the pan. When the oil shimmers, carefully add the patties in a single layer, leaving space between them. Cook for 5 to 6 minutes on the first side without pressing down on the patties.
Flip the patties and cook for another 5 to 6 minutes, or until deeply golden on the outside and the thickest part of each patty registers 165°F on an instant-read thermometer. If the patties brown too quickly before the centers are done, reduce the heat to medium-low and cook for an additional 1 to 2 minutes. Transfer the cooked patties to a plate and let them rest for 3 minutes.
Step 6: Toast the buns and prepare the cucumber ribbons
While the patties rest, place the split buns cut-side down in the same skillet over medium-low heat. Toast for 1 to 2 minutes, until golden and lightly crisp at the edges. If the skillet is dry, add a very thin swipe of oil or a small pat of butter before toasting.
Use a vegetable peeler to shave the English cucumber lengthwise into long ribbons, stopping when you reach the watery seed core. Pat the ribbons lightly with a paper towel if they seem very wet. This keeps the burger fresh and crisp without making the bun soggy.
Step 7: Assemble the Thai peanut chicken burgers
Spread about 1 tablespoon of peanut sauce on the bottom half of each toasted bun. Add a chicken patty, then spoon another tablespoon of peanut sauce over the top so it drips slightly down the sides. Pile on a generous handful of crunchy slaw, a few cucumber ribbons, fresh cilantro leaves, and a sprinkle of chopped roasted peanuts.
Finish each burger with the top bun and serve immediately with lime wedges on the side. Right before eating, squeeze a little lime over the slaw and patty for the freshest, brightest flavor.
Pro Tips
- Use an instant-read thermometer: Ground chicken must reach 165°F for safe eating, and a thermometer helps you cook it fully without drying it out.
- Keep the patty mixture gentle: Mix just until combined. A light hand gives you a more tender burger.
- Do not press the patties while cooking: Pressing squeezes out flavorful juices and can make the chicken drier.
- Adjust sauce thickness with warm water: Peanut butter brands vary. Add warm water 1 teaspoon at a time until the sauce is creamy and drizzleable.
- Build for contrast: A good bite should include warm juicy chicken, cool cucumber, crisp slaw, creamy sauce, fresh cilantro, and a little peanut crunch.
Variations
- Spicy Thai peanut chicken burger: Increase the sriracha in the peanut sauce to 2 teaspoons and add 1 thinly sliced Thai chile or jalapeño to the slaw.
- Lettuce-wrap version: Skip the buns and serve each patty in 2 large butter lettuce or romaine leaves with extra slaw, cucumber ribbons, and peanut sauce.
- Turkey option: Substitute 1 1/4 pounds ground turkey for the ground chicken. Cook the patties the same way, to an internal temperature of 165°F.
Storage & Make-Ahead
Store cooked chicken patties in an airtight container in the refrigerator for up to 3 days. Reheat them in a covered skillet over medium-low heat for 4 to 5 minutes, flipping once, until warmed through, or microwave in 30-second intervals until hot. Store peanut sauce separately in the refrigerator for up to 5 days; it will thicken as it chills, so whisk in 1 to 2 teaspoons warm water before using. The slaw is best within 24 hours for maximum crunch, and cucumber ribbons are best shaved the day you plan to serve.
To make ahead, mix and shape the chicken patties up to 12 hours in advance. Place them on a parchment-lined tray, cover tightly, and refrigerate until ready to cook. You can also whisk the peanut sauce up to 3 days ahead and chop the slaw vegetables 1 day ahead; wait to dress the slaw until 10 to 20 minutes before assembling the burgers.
Nutrition (per serving)
Calories: 642 kcal | Carbs: 51g | Protein: 37g | Fat: 34g | Saturated Fat: 7g | Fiber: 5g | Sugar: 15g | Sodium: 1120mg | Cholesterol: 138mg
