I’ll never forget the first time I made these Thai Sweet Chili Chicken Burgers. I was craving the vibrant, sweet-heat flavors of my favorite takeout, but wanted something hearty I could eat with my hands. As I mixed the fragrant ginger and scallion into the ground chicken, my kitchen began to smell like a street food stall in Bangkok. The sizzle of the patties in the pan, the sticky glaze bubbling, and that first messy, juicy bite—it was an instant win. This recipe isn’t just a burger; it’s a flavor-packed experience that turned a regular Tuesday into a mini culinary vacation, and now it’s my go-up recipe for impressing friends without any fuss.
Why You’ll Love This Recipe
You’re going to love this recipe because it delivers restaurant-worthy excitement with simple, weeknight-friendly steps. It perfectly balances sweet, tangy, and savory in every bite, and the chicken patty stays incredibly moist and flavorful. It’s a fantastic break from the usual beef burger, feels lighter but still totally satisfying, and is endlessly customizable to your heat preference. Trust me, one bite and you’ll be hooked.
Ingredients
- 1 lb ground chicken (I prefer a mix of dark and white meat for more flavor)
- 1 scallion, finely chopped
- 1 (1-inch) piece ginger, peeled and finely grated
- 2 cloves garlic, minced
- 1/4 cup Panko breadcrumbs
- 1 large egg, lightly beaten
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1/2 cup Thai sweet chili sauce, divided
- 1 tablespoon vegetable or avocado oil, for cooking
- For Serving: Burger buns (brioche is great), butter lettuce, sliced cucumber, fresh cilantro, extra sliced scallions, lime wedges
Finding the right ground chicken is key here. I’ve learned the hard way that ultra-lean, all-breast meat can become dry. A package marked “ground chicken” or a mix you grind yourself from thighs and breasts yields a much juicier, more forgiving patty. Don’t skip the fresh ginger and garlic—they’re the aromatic soul of this dish, and the jarred stuff just doesn’t sing the same way. For the sweet chili sauce, I use a widely available store-bought brand for convenience, but a homemade version would be amazing if you have the time.(See the next page below to continue…)