Description
Juicy, flavor-packed ground chicken burgers brushed with sweet chili sauce and topped with sesame slaw and creamy bang bang sauce. An easy, 25-minute dinner that seriously delivers.
Ingredients
Burgers
- 1 lb ground chicken
- 1/2 cup panko breadcrumbs
- 3 tablespoons fresh basil, finely chopped
- 3 tablespoons green onions, thinly sliced
- 1 tablespoon sweet chili sauce + more for brushing
- 1-2 teaspoons sriracha, optional
- 1 1/2 tablespoons mayo
- 3 cloves garlic, minced or 2 teaspoons garlic paste
- 2 teaspoons grated fresh ginger or ginger paste
- 1 teaspoon lime zest
- 1 teaspoon kosher salt
- pinch of freshly ground black pepper
- avocado oil, for pan-frying
Slaw
- 2 cups green cabbage, finely shredded
- 1 cup purple cabbage, finely shredded
- 1 cup carrots, shredded
- 1 serrano or jalapeño pepper, thinly sliced
- 2 teaspoons toasted sesame oil
- 1 tablespoon sweet chili sauce
- 1 tablespoon lime juice (juice of 1/2 lime)
- pinch of salt
Bang Bang sauce
- 1/3 cup mayo
- 1 teaspoon sriracha (2 if you like spicy)
- 1 tablespoon sweet chili sauce
Assembly
- buns, toasted
- avocado, sliced
Instructions
- Chicken burgers part one: Place a piece of parchment paper on a large plate. In a mixing bowl, use your hands to mix together all of the chicken burger ingredients: 1lb ground chicken, ½ cup panko, 3 tablespoons each fresh basil and green onions, 1 tablespoon sweet chili sauce, 1-2 teaspoons sriracha, 1 ½ tablespoons mayo, 3 cloves minced garlic, 2 teaspoons grated fresh ginger, 1 teaspoon lime zest, 1 teaspoon kosher salt and pinch of black pepper. Form into four equal patties, place on the lined plate and refrigerate (or freeze) for 15 minutes to firm up while you prep the other components.
- Slaw: Toss together 2 cups green cabbage, 1 cup purple cabbage, 1 cup shredded carrots, 1 thinly sliced serrano pepper, 2 teaspoons toasted sesame oil, 1 tablespoon sweet chili sauce and 1 tablespoon lime juice until everything is well combined. Season with a pinch of salt, per your taste.
- Bang Bang Sauce: In a small bowl, whisk together ⅓ cup mayo, 1 teaspoon sriracha and 1 tablespoon sweet chili sauce.
- Chicken burgers part two: Add a swish of oil to a large ceramic-coated nonstick skillet over medium heat. Cook the burgers for 5 minutes per side, until a golden brown crust has developed on the exterior and the internal temperature reaches 165°F. Brush the outsides with a little extra sweet chili sauce. If you don’t have a large enough skillet, you may want to cook them in two batches.
- Assembly: Toast the buns. I like to butter mine and bake at 400°F for about 10 minutes until golden brown. Add a thick swoop of Bang Bang sauce to both halves of the bun. Layer chicken patty, avocado slices and slaw on the bottom half and finish with the top piece. OH MY GOODNESS. I’m excited for you, this is a grand dinner moment.
Notes
Air fryer instructions: Preheat air fryer to 390°F. Spray the basket of your air fryer with nonstick spray. Air fry the chicken patties for 5 minutes, flip and cook another 5 minutes. Brush with sweet chili sauce. You may have to work in two batches so you don’t overcrowd the basket.
Grill instructions: Preheat the grill to medium-high. Make sure the grill grates are really well oiled and grill the chicken burgers for 5 minutes per side. Brush with sweet chili sauce.
Refer to the above blog post for ingredient information, step-by-step photos and answers to frequently asked questions!
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Nutrition
- Serving Size: 1 burger including 1/2 cup sesame slaw, 2 tablespoons bang bang sauce, 1/4 avocado
- Calories: 559
- Sugar: 12.9 g
- Sodium: 730.9 mg
- Fat: 30.6 g
- Carbohydrates: 45.5 g
- Fiber: 6.6 g
- Protein: 27.6 g
- Cholesterol: 104.9 mg