Description
How to make Vietnamese style chicken burgers with lemongrass and ginger slaw that bring restaurant flavors to your kitchen in 30 minutes.
Ingredients
Scale
Chicken Burger Patties
- 1 lb ground chicken, preferably thigh meat
- 2 stalks lemongrass, minced finely
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 1/2 tsp black pepper
Ginger Slaw
- 3 cups cabbage, thinly sliced
- 1 large carrot, julienned
- 2 tbsp fresh ginger, grated
- 3 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
Assembly
- 4 brioche buns, toasted
- Fresh cilantro leaves
- Sriracha mayo
Instructions
- Prep Slaw: Combine cabbage, carrot, ginger, rice vinegar, honey, and sesame oil in a large bowl. Toss well and let sit while you prepare the patties – it gets better as it marinates.
- Mix Patties: Gently combine ground chicken, lemongrass, garlic, ginger, fish sauce, brown sugar, sesame oil, and pepper. Don’t overmix or the burgers will be tough – just until barely combined.
- Shape Burgers: Form mixture into 4 patties, making them slightly larger than your buns since they’ll shrink. Press a small indent in the center to prevent puffing during cooking.
- Heat Pan: Heat a large skillet over medium-high heat with a touch of oil. The pan should be hot enough that a drop of water sizzles immediately but not smoking.
- Cook Patties: Cook burgers 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Don’t press down with spatula – it squeezes out all the precious juices.
- Toast Buns: While patties rest for 2 minutes, toast brioche buns cut-side down in the same pan until golden. This adds texture and helps prevent soggy bottoms.
- Assemble Burgers: Spread sriracha mayo on bun bottoms, add chicken patties, top with generous ginger slaw and fresh cilantro. Serve immediately while the patties are still warm and juicy.
Notes
- Don’t overmix the chicken mixture or the patties will be tough and dense.
- Ginger slaw improves in flavor when made ahead and chilled overnight.
- Use ground chicken thigh meat instead of breast for juicier, more flavorful burgers.
- Toast the buns in the same pan after cooking for extra flavor.
- Internal temperature must reach 165°F for food safety.
- Store leftover patties and slaw separately in airtight containers for up to 3 days.
Allergy Information: Gluten, Eggs, Sesame
Nutrition
- Calories: 420 calories
- Fat: 18g
- Carbohydrates: 35g
- Protein: 32g