These are grilled ground chicken patties seasoned with a cashew butter satay sauce, served lettuce-wrap style with a quick carrot and cucumber slaw. There’s no bun, no dairy, and no peanuts — which makes them a genuine option if you’re eating paleo or cooking for someone who is. The whole thing comes together in 25 minutes with ingredients most Asian-pantry households already keep on hand.
What makes this version work
The cashew sauce does two jobs at once. Mixing two-thirds of it directly into the raw chicken keeps the patties moist — ground chicken has almost no fat to spare, and without something binding the moisture in, it dries out fast on a grill. Reserving the remaining third as a finishing sauce means you get a hit of that ginger-garlic flavor on top of the cooked patty, not just buried inside it. The second thing that matters is the quick slaw. Peeling the carrot and cucumber into thin ribbons rather than chopping them gives you something that actually drapes over the burger instead of falling off, and the lime juice cuts through the richness of the cashew butter without needing anything else.
About the ingredients
- Cashew butter: Unsalted is specified because the coconut aminos already bring saltiness. If you only have salted cashew butter, skip the added salt in the slaw. Sunflower seed butter is the closest paleo-friendly swap if cashew is unavailable or too expensive — the flavor is nuttier and slightly earthier, but it works.
- Coconut aminos: Found near soy sauce in most grocery stores. If you’re not strictly paleo, regular soy sauce or tamari works 1:1. Use low-sodium soy sauce if you’re sensitive to salt.
- Ground chicken: White meat is leaner and drier; dark meat stays juicier and has more flavor. Either works here. Ground turkey is a reliable substitute — skip the egg in the mix, it makes the patty mushy and you don’t need it when the cashew sauce is already doing the binding work.
- Fresh ginger: A tube of ginger paste (found in the produce section) works fine at the same quantity. Dried ground ginger is a last resort — use half the amount.
Leftovers and meal prep
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 — until they reach 165°F internally again. The microwave works but dries them out. The cashew sauce keeps separately in the fridge for up to a week. The slaw is best made fresh; it gets watery after a few hours, so if you’re prepping ahead, keep the cucumber and carrot strips dry and undressed until you’re ready to eat. Raw patties can be shaped and frozen on a parchment-lined tray, then transferred to a zip bag for up to 2 months. Thaw overnight in the fridge before grilling.
Mistakes to avoid
- Pressing the patties on the grill: Ground chicken sticks more than beef. Press it down once when you first place it, then leave it alone. Flipping too early or pressing mid-cook causes it to tear and lose moisture.
- Pulling the patties before they hit 165°F: Ground poultry must reach 165°F internal temperature — no exceptions. The 6-to-7 minutes per side guideline is a starting point, not a guarantee. Use an instant-read thermometer.
- Making the patties too thick: Aim for about ¾ inch thick. Thicker patties take longer to cook through and the outside can dry out or char before the center is safe to eat.
- Using wet lettuce leaves: The recipe says to rinse and dry the lettuce, and that step matters. Wet leaves make the wrap slippery and dilute the cashew sauce. Pat them dry or spin them well before assembling.
- Over-mixing the chicken into the sauce: Fold gently and stop as soon as it’s combined. Overworking ground chicken compacts the proteins and gives you a dense, rubbery patty.
Easy Paleo Thai Chicken Burgers
Ingredients
- ½ cup cashew butter unsalted
- ½ teaspoon red pepper flakes
- 1 clove garlic finely minced
- 2 tablespoons coconut aminos
- 2 teaspoons ginger grated
- 1 ⅓ pound ground chicken
- 1 medium carrot
- ½ medium cucumber
- 1 tablespoon fresh cilantro minced
- 1 teaspoon lime juice
- ⅛ teaspoon salt
- 8 leaves lettuce rinsed and dried
Instructions
- Preheat grill or grill pan to medium heat.
- Whisk cashew butter, red pepper flakes, garlic, coconut aminos and ginger together. Remove ⅓ of the mixture and set aside. Gently fold ground chicken into the remaining ⅔ of the cashew sauce.
- Form chicken mixture into 4 burger patties and grill until cooked through thoroughly, about 6 to 7 minutes per side.
- While the patties are cooking, use a vegetable peeler to make long, thin strips of the carrot and cucumber. Place in a small mixing bowl, add minced cilantro, lime juice, and salt, and then mix to combine.
- Once the burgers are cooked through, set on a plate to rest for 5 minutes, assemble burgers by spreading some of the remaining cashew sauce on each patty, evenly dividing the cucumber carrot salad between each one, and wrapping each burger in lettuce leaves.
Nutrition
Common questions
Can I cook these on a stovetop instead of a grill?
Yes — a cast iron or nonstick grill pan over medium heat works well. Lightly oil the pan before adding the patties, since ground chicken has very little fat and will stick to a dry surface.
My grocery store doesn’t carry ground chicken. What do I do?
Ask the butcher counter to grind chicken thighs or breasts for you — most will do it at no extra charge. If that’s not an option, ground turkey from the regular case is the easiest substitute and behaves the same way in this recipe.
Is there a nut-free version of this sauce?
Sunflower seed butter is the most accessible swap and keeps the recipe paleo. Tahini also works and gives a slightly more savory, less sweet result — use the same amount.
How do I keep the patties from falling apart when I flip them?
Make sure the patties are fully chilled before they hit the grill — even 15 minutes in the fridge after shaping helps them hold together. Also wait until the patty releases cleanly from the grate on its own before flipping; if it’s sticking, it’s not ready to turn.
Can I make the cashew sauce ahead of time?
Yes, up to a week ahead — store it covered in the fridge. Cold cashew butter thickens up, so let it sit at room temperature for 10 to 15 minutes before using, or stir in a few drops of water to loosen it.