Thai Chicken Burgers


Thai Chicken Burgers



Serves 4

  • 1 lb ground dark meat chicken
  • 2 garlic cloves, pressed
  • 1/2 C cilantro, minced
  • 1 shallot, minced
  • 1/2 tsp red chili flakes
  • 2 tsp fish sauce
  • 1 tbsp avocado or grapeseed oil, plus more for cooking
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • Optional: lettuce, cucumbers, and sesame seeds for serving

Lee’s Hoisin Sauce

  • 1 tbsp neutral oil like avocado or grapeseed
  • 1 large clove garlic, minced
  • 1/2 tsp Chinese five-spice powder
  • 1/2 C red miso paste
  • 1/2 C good quality maple syrup
  • 2 tbsp brown rice vinegar


First, make the Hoisin sauce. Heat the oil in a small sauce pan over medium heat. Add the garlic and five-spice powder and cook for 30 seconds. Whisk in the remaining ingredients, bring to a boil, and cook, whisking constantly for 3-4 minutes. Let sauce cool. I like to thin it out with equal parts water for a dipping sauce.

In a large bowl, combine the chicken, garlic, cilantro, shallot, chili flakes, fish sauce, 1 tbsp oil, sea salt, and black pepper. Form into 4-5 patties. Heat a cast-iron skillet with a few tablespoons of oil.

Place the burgers in the pan and cover. Cook for 7 minutes. Uncover and flip. Cover and cook for another 4 minutes. Serve the burger on a few pieces of lettuce with slices of cucumber and sesame seeds. Serve with Hoisin sauce on the side for dipping!

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