These are grilled ground chicken patties with a peanut-ginger-Sriracha sauce mixed right into the meat, then spread on the bun and topped with a quick carrot and cucumber slaw. The whole thing comes together in under 20 minutes, which makes it a genuinely useful weeknight option when you want something that feels different from a standard burger.
Substitutions that actually work
- Ground chicken: Ground turkey is a direct swap and behaves almost identically here. Dark-meat ground chicken or turkey adds more fat, which helps on the grill.
- Peanut butter: Almond butter or sunflower seed butter both work if you’re dealing with a peanut allergy — the sauce won’t taste identical, but it holds together the same way.
- Sriracha: Sambal oelek is a reasonable substitute. It’s less sweet, so the heat reads a little cleaner.
- Fresh ginger: Ground ginger works in a pinch — use about ½ teaspoon in place of 2 teaspoons fresh.
- Cilantro: If cilantro isn’t your thing, flat-leaf parsley keeps the slaw fresh without the soapy note some people get.
What makes this version work
The key move is splitting the peanut sauce into two portions before the chicken ever touches it. Two-thirds goes into the meat, which keeps the patties moist without needing added binders — skip any temptation to add egg or breadcrumbs to the mix, it makes the patty dense and harder to cook through evenly. The reserved third stays clean and gets spread on the bun, so you actually taste the peanut flavor instead of having it disappear into the cooked patty. The carrot and cucumber slaw isn’t just garnish — the lime juice and salt draw out a little moisture and soften the vegetables just enough in the time it takes the burgers to grill and rest, so the texture contrast on the finished burger is real.
If something goes sideways
- Patties falling apart on the grill: Ground chicken is lean and sticky — make sure your grill grates are clean and well-oiled before the patties go on. Don’t move them until they release cleanly, usually around the 6-minute mark.
- Burgers drying out: This usually means the grill is running too hot. Medium heat is important here; ground chicken has very little fat to protect it from a high flame.
- Peanut sauce seizing up or going stiff: If your peanut butter is cold or very thick, the sauce can clump when you whisk it. A 10-second microwave on the peanut butter before mixing loosens it immediately.
- Patties not reaching 165°F in the stated time: Thickness matters. If you’ve made the patties thicker than about ¾ inch, add 2 minutes per side and verify with an instant-read thermometer — ground poultry must hit 165°F (74°C) all the way through.
- Slaw getting watery: If you make it too far ahead, the salt pulls out more liquid than you want. Mix it right when the burgers go on the grill and it’ll be in good shape by the time you assemble.
Keeping and reheating
Cooked patties keep in the fridge for up to 3 days in an airtight container. Reheat them in a covered skillet over medium-low heat with a splash of water — about 3 to 4 minutes per side — rather than microwaving, which tends to make ground chicken rubbery. The peanut sauce keeps separately in the fridge for up to a week; stir it before using since it can thicken as it sits. The carrot and cucumber slaw doesn’t hold well overnight, so make a fresh batch when you reheat. Uncooked patties can be frozen for up to 2 months; freeze them on a parchment-lined tray first, then transfer to a bag once solid so they don’t stick together.
Nutty Thai Chicken Burgers With Peanut Butter Recipe
Ingredients
- ½ cup peanut butter unsalted
- 2 tablespoons Sriracha
- 2 tablespoons soy sauce low-sodium
- 2 teaspoons fresh ginger grated
- 1 ⅓ pound ground chicken
- 1 medium carrot
- ½ medium cucumber
- 1 tablespoon fresh cilantro minced
- 1 teaspoon fresh lime juice
- ⅛ teaspoon salt
- 4 medium hamburger buns
Instructions
- Preheat your grill to medium heat.
- Whisk peanut butter, hot sauce, soy sauce and ginger together. Remove ⅓ of the mixture and set aside. Gently fold ground chicken into the remaining ⅔ of the peanut sauce.
- Form chicken mixture into 4 burger patties and grill until cooked through thoroughly, about 6 to 7 minutes per side.
- While the burgers are cooking, use a vegetable peeler to make long, thin strips out of the carrot and cucumber. Place in a small mixing bowl and add minced cilantro, lime juice and salt, then mix to combine.
- Once the burgers are cooked, set them on a plate to rest for 5 minutes. Assemble burgers by spreading peanut sauce on one side of each bun, adding a chicken patty, and topping each one with the carrot and cucumber salad.
Nutrition
FAQ
Can I cook these on a stovetop instead of a grill?
Yes — a cast iron or nonstick skillet over medium heat works well. Cook with the lid on for the first few minutes to help the center reach 165°F (74°C) without burning the outside.
Where do I find ground chicken if my grocery store doesn’t stock it pre-packaged?
Most stores with a butcher counter will grind it fresh on request — just ask. If that’s not an option, you can pulse boneless skinless chicken thighs or breasts in a food processor in short bursts until coarsely ground, being careful not to turn it into paste.
Is the peanut butter flavor strong in the finished burger?
It’s noticeable but not overwhelming — more savory than peanut-forward, especially in the patty itself. The reserved sauce spread on the bun is where the peanut flavor comes through most clearly.
How spicy is this with 2 tablespoons of Sriracha?
Moderate — there’s warmth but it won’t be punishing for most people, especially since the peanut butter softens the heat. Cut it to 1 tablespoon if you’re cooking for kids or people sensitive to spice, and it still tastes good.
Can I form and refrigerate the patties ahead of time?
Yes, up to 24 hours ahead. Keep them covered on a plate or tray in the fridge, and they’ll actually hold their shape a little better on the grill after chilling.
What to cook next
- Korean Fried Chicken Burger
- Sweet Chili Chicken Burger
- Hawaiian Teriyaki Burger Recipe
- Korean Rice Bulgogi Burger