with Thai Peanut Sauce and Asian Slaw

These Asian Chicken Burgers bring bold flavors and irresistible textures to your plate, combining tender chicken with aromatic ginger, garlic, and a hint of chili. Topped with a vibrant Asian slaw, creamy avocado, and a luscious Thai peanut sauce, every bite is a perfect balance of savory, tangy, and nutty goodness. The pickled cucumbers add a refreshing crunch. Whether you’re cooking for a weeknight dinner or a casual get-together, these burgers are guaranteed to impress.

Prep Time:45

Cook Time:15

Total Time:1

Servings: 6

Ingredients

Toppings

Burgers

3 green onions coarsely chopped
1 ounce piece fresh ginger peeled (approximately a two inch piece)
4 garlic cloves
1 teaspoon garlic powder
2 Tablespoons chili dipping sauce
1 Tablespoon soy sauce low-sodium
1 Tablespoon toasted sesame oil
1 Tablespoon rice wine vinegar
¼ teaspoon salt
1 teaspoon pepper
1.25 pounds chicken breasts cut into large pieces
1 Tablespoon avocado oil
6 whole grain hamburger buns

Instructions

Prepare Toppings: Make Pickled Cucumbers, Thai Peanut Sauce, and Asian Slaw according to recipes linked above in ingredient list. Slice avocado. Set all aside.
Make Burgers: Add green onions, ginger, and garlic to a food processor bowl fitted with the standard blade. Pulse until finely chopped. Scrape into a large mixing bowl. Add garlic powder, chili dipping sauce, soy sauce, sesame oil, rice wine vinegar, salt, and pepper. Stir to mix evenly. Add chicken pieces to the food processor. Pulse until chicken is coarsely chopped. Add chicken to the mixing bowl, and stir until evenly blended.
Heat avocado oil in large fry pan or skillet on medium high. Shape burgers into 6 even patties about ½ inch thick. Place in pan and cook until bottoms have browned, about 5 minutes. Flip burgers and cook until internal temperature of 165℉ has been reached (about 10-12 min). If drippings get too brown, add 1-2 Tablespoons of water as needed to deglaze pan (you want browning, but not burning). When you flip burgers, toast buns (I do them in a toaster oven, but you can also broil for a minute or two or bake until browned slightly).
To serve: Spread a little Thai Peanut Sauce on bottom bun. Place burger on top, spread more Thai peanut sauce on burger, add avocado slices, and top with slaw. Finish off with marinated cucumbers and top bun.

Notes

I usually serve this with any extra slaw and Roasted Sweet Potatoes.
I often eat mine open-faced just skipping the top bun.
Be careful to read bun ingredients, as bread products often have undesirable fillers and other ingredients. Also check ingredients on chili dipping sauce as many have ingredients you don’t want included.

Preferred ingredients – Avocado oil: Avohass Organic Avocado Oil

Nutrition

Calories: 639kcal

Author: Emily Haygood

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Why I Love These Asian Chicken Burgers

They are an excellent source of protein (chicken, peanut butter), healthy fat (avocado, avocado oil), and fiber (avocado, whole grains, all those veggies in the slaw).
It is bursting with flavor, texture, and color variety!
The peanut sauce feels decadent.
I love the crunch and color the slaw adds to these burgers.
There are at least 16 plant varieties in this recipe.
When I’m craving a burger, this hits the spot!

Looking for another healthy burger recipe?

Try these Mexican Turkey Burgers With Jalapeño Black Garlic Aioli!

Asian Chicken Burgers

with Thai Peanut Sauce and Asian Slaw