My local butcher in Southampton, New York makes a garlic chile chicken sausage with traditional Thai ingredients that I love. So, I wanted to make my own version of that, but in burger form! I love the fresh flavor of this burger. The cool, crisp cabbage and sweetness of the mango in the slaw pair perfectly with spicy chile garlic paste and the salty umami flavor of the fish sauce in the patty. Every bite is better than the last!
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 pound ground chicken
- 2 tablespoons fish sauce
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon chile-garlic paste, such as sambal
- 1 teaspoon freshly grated garlic
- 1 teaspoon grated fresh ginger
- 1 teaspoon sesame oil
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh mint
- 1 tablespoon avocado oil
- 2 tablespoons lime juice
- 2 tablespoons avocado oil or vegetable oil
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- Kosher salt and freshly ground black pepper
- 1 small head napa cabbage, very thinly shredded
- 1/4 cup very thinly sliced red bell pepper
- 1/4 cup very thinly sliced mango
- 1 tablespoon chopped cilantro leaves
- 1 tablespoon chopped mint leaves
- 1 tablespoon thinly sliced scallions, white parts only
- 2 tablespoons mayonnaise
- 1 tablespoon chile garlic paste, such as sambal
- 1/2 teaspoon honey
- 4 potato rolls, for serving
Instructions
- For the patties: In a medium bowl, combine the ground chicken, fish sauce, soy sauce, chile-garlic paste, garlic, ginger, sesame oil, cilantro and mint. Gently but thoroughly combine with your hands and form into 4 equal patties.
- Preheat the avocado oil in a large skillet over medium-high heat. Cook the patties until golden brown and the internal temperature reaches 165 degrees F, about 5 minutes per side.
- For the slaw: Meanwhile, in a large bowl, whisk together the lime juice, avocado oil, rice vinegar, honey and salt and pepper to taste. Add the cabbage, bell pepper, mango, cilantro, mint and scallions and toss to coat well. Season with salt if necessary. Set aside.
- For the mayo: In a small bowl, whisk together the mayonnaise, chile garlic paste and honey. Set aside in the refrigerator until ready to use.
- Spread the mayo on the rolls. Transfer the patties to the rolls and top with the slaw. Serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 529 |
| Total Fat | 29 g |
| Saturated Fat | 5 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 6 g |
| Sugar | 15 g |
| Protein | 31 g |
| Cholesterol | 100 mg |
| Sodium | 1296 mg |
Reviews
Excellent and so flavorful! Do not change a thing, although ground Turkey works just as well.
My husband and I made this the other night and absolutely loved it! The mango slaw is a must. We will definitely be making this on a regular basis! Yum!!
So delicious!! I was worried the chicken mix was too wet but it cooked up just fine in a pan. I wouldn’t put it on the grill though. Will definitely keep making this recipe!!
My family has several food allergies and by substituting gluten free buns it was perfect!! Fortunately some of us we able to have the potato buns. It’s a delicious full meal sandwich! I also made the Chili-Lime Baked Beans with it. Great meal!!
This was yummy but a little too much work on a weeknight. I think next time I will skip the slaw. Also the meat mixture was a little wet so I ended up adding some panko and an egg – more like little meatloafs but still very tasty.
Really good burger, everyone loved it (one kid passed on the slaw). Will definitely make again.
Complete winner!
Great recipe. The Asian taste and crunchy slaw makes this a very tasty and unique burger. Mango can be messy to chop but totally worth it.
Absolutely Delicious! While this recipe took my wife and me considerably longer than the 40 minutes noted (neither of us is a nationally known chef using another nationally known chef as a sous chef), the time was absolutely worth it. The burgers were juicy, and tasted like a really [REALLY] good steamed and fried chicken dumpling. The slaw was crisp, bright and satisfying. We never would have thought of mixing the flavors listed in the recipe together, but the mint, cilantro, mango, cabbage (we used regular white cabbage, Napa cabbage being unavailable), and scallions were the perfect offsets to the very vinegary dressing. The use of the various herbs in the meat mixture really set it off. We scooped the top of the potato buns to allow for more slaw on the burgers, and were not disappointed in that decision – the slaw on the burgers was almost perfect; the slaw was also a great side. I had my doubts – never had a good chicken burger. Now, I have had the best. Eat, Delicious, Repeat. We will put this recipe on the rotation.
This was easy and delicious!!my husband loved it! Love trying new recipes! So much flavor going on! Love it!