Bangkok Burgers
Transport your taste buds to the vibrant streets of Thailand with these flavorful Bangkok Burgers! These juicy ground chicken patties are infused with aromatic lemongrass, fresh ginger, garlic, and a splash of umami-rich soy and fish sauces, creating a burger that bursts with exotic flavors. Topped with a zesty peanut slaw made from crisp cabbage, julienned carrots, fresh cilantro, and a tangy peanut-lime dressing, these burgers offer the perfect balance of savory and refreshing. Nestled in lightly toasted burger buns, they are ideal for weeknight dinners or weekend cookouts when you're craving something unique and exciting. Ready in just 35 minutes, this easy-to-make recipe is your ticket to a gourmet Thai-inspired meal at home! Perfect for fans of Thai cuisine, peanut sauces, and fusion burger creations.
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Recipe Information
Ingredients
- 1 lb Ground chicken
- 1 tbsp Lemongrass, finely minced
- 1 tbsp Fresh ginger, grated
- 2 cloves Garlic, minced
- 2 tbsp Soy sauce
- 1 tbsp Fish sauce
- 0.5 cup Bread crumbs
- 1 large Egg
- 2 tbsp Vegetable oil
- 2 cups Cabbage, thinly shredded
- 1 large Carrot, julienned
- 0.25 cup Cilantro, chopped
- 2 tbsp Peanuts, chopped
- 1 tbsp Lime juice
- 2 tbsp Peanut butter
- 1 tbsp Rice vinegar
- 1 tsp Honey
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 4 pieces Burger buns
Instructions
In a large mixing bowl, combine ground chicken, minced lemongrass, grated ginger, minced garlic, soy sauce, fish sauce, bread crumbs, and the egg. Mix until thoroughly combined.
Divide the chicken mixture into 4 equal portions and shape them into burger patties. Set aside.
Heat a skillet or grill pan over medium heat and add vegetable oil. Once the oil is hot, cook the patties for about 6-7 minutes per side, or until they are golden brown and fully cooked (internal temperature of 165°F).
While the patties are cooking, prepare the slaw by combining cabbage, carrot, cilantro, and chopped peanuts in a bowl.
In a small bowl, whisk together lime juice, peanut butter, rice vinegar, honey, salt, and black pepper until smooth. Pour this dressing over the slaw and toss to combine.
Lightly toast the burger buns on the skillet or grill pan if desired.
Assemble the burgers by placing a cooked chicken patty on the bottom half of each bun. Top with a generous scoop of the peanut slaw, then add the top bun.
Serve immediately and enjoy your Bangkok Burgers!
Nutrition Facts
Calories |
2039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.4 g | 127% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 576 mg | 192% | |
| Sodium | 5150 mg | 224% | |
| Total Carbohydrate | 163.3 g | 59% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 30.0 g | ||
| Protein | 119.2 g | 238% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 478 mg | 37% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2400 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
