Asian Chicken Burgers with Thai Peanut Sauce & Asian Slaw
These juicy, flavor-packed Asian Chicken Burgers are made with fresh ginger, garlic, and a touch of chili sauce then topped with crunchy Asian slaw, creamy avocado, and a rich Thai peanut sauce. Served on whole grain buns with marinated cucumbers, these burgers are bold and satisfying.
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Servings:
Ingredients
Toppings
- ½ recipe of Pickled Cucumbers
- 1 recipe Thai Peanut Sauce
- 1 recipe Asian Slaw
- 1 medium avocado sliced
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.
Nutrition
Serving: 1burger | Calories: 639kcal | Carbohydrates: 41g | Protein: 35g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Cholesterol: 69mg | Sodium: 1000mg | Potassium: 1012mg | Fiber: 10g | Sugar: 20g
Calories: 639kcal