These are baked ground chicken patties seasoned with hoisin, ginger, and liquid aminos, served on a bun with a quick rice wine vinegar slaw. The whole thing comes together in 30 minutes, and the slaw does double duty as both topping and side. If you need a lighter burger that doesn’t taste like a compromise, this one delivers.
What makes this version work
Two things matter here. First, the liquid aminos go into both the patty mix and the slaw dressing — that repetition of the same savory note ties the whole burger together instead of making it taste like random parts stacked on a bun. Second, baking the patties on a sheet pan rather than griddling them is the right call for ground chicken: the meat is lean and wet, and a hot pan tends to make it stick and fall apart before it’s cooked through. The oven gives you even, gentle heat and a stable surface, which means you can cook all four patties — or eight if you’re doubling — at the same time without babysitting them. Ground chicken must reach an internal temperature of 165°F (74°C); pull out a thermometer and don’t guess.
Substitutions that actually work
- Liquid aminos: Tamari (gluten-free) or regular soy sauce work 1-for-1. The flavor is nearly identical.
- Hoisin sauce: If you can’t find gluten-free hoisin, a mix of tamari, a small amount of peanut butter, and a pinch of five-spice gets you close. Use the same tablespoon measure.
- Panko bread crumbs: Crushed rice crackers are a solid gluten-free swap and add a subtle nuttiness. Use the same quarter-cup amount.
- Rice wine vinegar: Plain white wine vinegar works fine. Apple cider vinegar adds a slight sweetness that’s not bad here either.
- Ground chicken: Ground turkey is a straight swap with no changes to the recipe.
Leftovers and meal prep
Cooked patties keep in an airtight container in the fridge for up to 3 days. Reheat them in a 350°F oven for about 10 minutes — the microwave works but softens the exterior. For freezing, lay the raw shaped patties on a parchment-lined tray, freeze until solid (about 2 hours), then transfer to a zip bag; they’ll keep for up to 2 months. Bake from frozen at 375°F and add roughly 10 minutes to the cook time, checking with a thermometer. Keep the slaw separate — dressed cabbage goes soggy fast, so if you’re prepping ahead, store the dressing and the cabbage mix apart and combine them right before serving.
Mistakes to avoid
- Overmixing the patty mixture: Stir just until the ingredients are combined. Working the mix too long compresses the proteins and gives you a dense, rubbery patty.
- Making the patties too thick: Keep them to about three-quarters of an inch. Thicker patties take longer to cook through, and the outside dries out before the center hits 165°F.
- Dressing the slaw too early: The vinegar and oil start breaking down the cabbage within minutes. Dress it right before the patties come out of the oven, not at the start of your cook.
- Skipping the cooking spray: Ground chicken sticks hard to an ungreased pan. Even a light coat of spray makes a real difference when you’re lifting patties off the sheet.
- Scaling up without a second sheet pan: Crowding patties onto one pan traps steam and slows browning. If you’re doubling the recipe for a group, use two pans and rotate them halfway through baking.
Asian Chicken Burgers with Rice Vinegar Slaw
Equipment
- Rimmed sheet pan (18×13 inch / 46x33cm)
- Parchment paper or non-stick cooking spray
- Large mixing bowl
- Medium mixing bowl
- Small mixing bowl or jar
- Instant-read thermometer
- Whisk
Ingredients
Burger Ingredients
- 1 pound ground chicken 450g
- ¼ cup carrot shredded, 30g
- ¼ cup red onion shredded, 35g
- ¼ cup panko bread crumbs gluten-free, 15g
- 1 tablespoon hoisin sauce gluten-free, 15ml
- 1 teaspoon fresh ginger grated, 5g
- 1 tablespoon liquid aminos seasoning 15ml
- 4 slices cheese American, Swiss, or pepper jack
- 1 teaspoon non-stick cooking spray for the sheet pan
Slaw and Dressing Ingredients
- 1 pound cabbage shredded, 450g
- ¼ medium red onion finely sliced
- 1 medium carrot shredded
- 2 tablespoons liquid aminos seasoning 30ml
- 2 tablespoons rice wine vinegar 30ml
- 1 tablespoon granulated sugar 12g
- ¼ cup vegetable oil 60ml
- 1 pinch salt
- 1 pinch ground black pepper
- 4 whole burger buns
Instructions
Burger Instructions
- Preheat the oven to 375°F / 190°C (170°C fan-forced). Line a rimmed sheet pan (18×13 inch / 46x33cm) with parchment paper or spray with non-stick cooking spray.1 teaspoon non-stick cooking spray
- In a large bowl, combine the ground chicken, shredded carrot, shredded red onion, panko bread crumbs, hoisin sauce, grated ginger, and 1 tablespoon liquid aminos.1 pound ground chicken, ¼ cup carrot, ¼ cup red onion, ¼ cup panko bread crumbs, 1 tablespoon hoisin sauce, 1 teaspoon fresh ginger, 1 tablespoon liquid aminos seasoning
- Mix until everything is evenly distributed — do not overwork the meat. Divide the mixture into four equal portions. With damp hands, shape each portion into a ball, then flatten into a patty about ¾ inch (2cm) thick. Place patties on the prepared sheet pan. Bake for 20–23 minutes or until an instant-read thermometer inserted into the centre reads 165°F / 74°C.1 pound ground chicken
Slaw and Dressing Instructions
- While the patties are baking, add the shredded cabbage, sliced red onion, and shredded carrot to a medium bowl and toss to combine.1 pound cabbage, ¼ medium red onion, 1 medium carrot
- In a small bowl or jar, combine the 2 tablespoons liquid aminos, rice wine vinegar, and sugar. Stir vigorously. Let the mixture sit for a few minutes so that the sugar can dissolve.2 tablespoons liquid aminos seasoning, 2 tablespoons rice wine vinegar, 1 tablespoon granulated sugar
- When the burgers are nearly done, slowly drizzle the vegetable oil into the dressing mixture while whisking vigorously to emulsify.¼ cup vegetable oil
- Season the dressing with salt and pepper to taste. Remove the chicken patties from the oven and immediately top each patty with a slice of cheese — the residual heat will melt it. Pour the dressing over the cabbage mix and toss well. Place each patty on a bun and top generously with the dressed cabbage slaw. Serve immediately.1 pinch salt, 1 pinch ground black pepper, 4 slices cheese, 4 whole burger buns
Notes
Nutrition
Your questions, answered
Can I grill these patties instead of baking them?
You can, but it takes extra care. Ground chicken patties are soft and sticky, so oil the grates well and chill the shaped patties for at least 30 minutes before they go on the grill — a firmer patty holds together much better over direct heat. Use a fish spatula and flip only once, and still verify 165°F internal temperature before serving.
How do I keep the patties from falling apart when I shape them?
Wet hands help — dampen your palms before shaping each patty and the mix won’t stick to you. If the mixture still feels too loose, refrigerate it for 15 minutes before shaping; cold fat firms up the mix and makes it easier to handle.
Can I make the patties ahead of time for a cookout?
Yes, and it actually improves them. Shape the patties, layer them between sheets of parchment, cover tightly, and refrigerate for up to 24 hours before baking. The resting time lets the flavors develop and the patties firm up, which means less chance of them breaking when you move them.
What cheese works best on these?
Provolone or a mild white cheddar complements the hoisin and ginger without fighting them. Skip sharp or heavily smoked cheeses — they overpower the Asian-inspired seasoning in the patty.
Is there a way to make this dairy-free?
Just leave off the cheese — every other component in this recipe is already dairy-free. The slaw is substantial enough that you won’t miss it, especially if you add a drizzle of extra dressing.
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