This though. This Thai chicken burger with lemongrass slaw is all the things. Could I eat it for breakfast, lunch, and dinner? Yes. The burger is soft and ginger-y, the slaw is crunchy and living in a lemongrass bath. It’s a full meal between two buns and I’m here for it. Every day.
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Just go ahead and make a double batch of these. You’ll have the burgers for dinner tonight and then the perfect meal prep lunch all week long. Hide it in the work frig though, because you know someone will steal this lunch.
How To Make Thai Chicken Burgers
It’s really easy to combine all of these burger ingredients. I like to let it hang out in the refrigerator for an hour or more when I’m done, just to let the flavors cozy up to each other. These are flavor BFF’s.
- Make the Thai flavor slurry;
- Combine the breadcrumbs, chicken, and slurry.
- Pan fry the burgers with a tiny bit of oil, I love sesame oil…like, with all my heart.
- Get that burger put together!
How To Make Lemongrass Slaw
This slaw will make you so happy. The crunchy cabbage and light lemongrass vinaigrette deserves to be piled high on this burger. Also note: you can just go ahead and put this in anything. Add it to a salad, eat it on it’s own, you do you boo.
- Shred the slaw by quartering the cabbage and turning the quarter on it’s side. Slice down in thin strips.
- Toss the green cabbage, purple cabbage, and shredded carrots together.
- Pour on the lemongrass vinaigrette but save a little to the side; toss it up.
- Pile it high on the burger or eat it by itself.
Put It All Together To Make A Thai Chicken Burger With Lemongrass Slaw
When I made this, I used a toasted (don’t skip the toasting) whole grain bun and mixed a little of the lemongrass vinaigrette with mayo and spread it on both sides of the bun. Layer it on the burger and then throw on the slaw and closed it up. I ate it in 4 minutes.
Can I make this a low carb or Keto Thai chicken burger with lemongrass slaw?
Yes! Just wrap it in lettuce. I would probably choose iceberg lettuce because it holds up well and is large enough to hold one of these burgers. You can also use the slaw as a salad base and put the burger on top. Add some freshly chopped cilantro.Print
For the burger:
1 lb. ground chicken
1 Tbsp sriracha
2″ ginger, grated (use microplane zester) OR 2 Tbsp ginger paste
zest of 1 lime
6 cloves garlic, minced
1/2 tsp fish sauce
1/2 cup bread crumbs
1 Tbsp oil of choice
1 Tbsp dried cilantro
1/2 tsp salt
For The Slaw:
1/4 green cabbage, shredded
1/4 purple cabbage, shredded
1 cup shredded carrots
1/4 red onion
2 Tbsp cilantro stems
1 tsp sriracha
juice of 1 lime
1 Tbsp ginger paste
2 Tbsp lemongrass paste
1 tsp apple cider vinegar
1/4 cup grapeseed oil (or olive oil)
1/4 cup water
1 tsp Swerve brown sugar (or regular brown sugar)
1/4 tsp salt
pinch of red pepper
For the burger:
Combine ground chicken and breadcrumbs by gently stirring
In a separate bowl, combine sriracha, ginger, lime zest, garlic, fish sauce, and egg (slurry)
Stir chicken mixture and slurry together
Form into 4 patties
Heat oil of choice (I like sesame) in a skillet on medium heat, allowing the pan to come up enough in temperature to cause a droplet of water to sizzle.
Pan fry burgers turning after each side becomes browned. Cover and allow to cook for 10 minutes or until fully cooked through and internal temperature reaches 165° F.
For the slaw:
Toss together green cabbage, purple cabbage, and carrots
Combine vinaigrette ingredients together in a food processor (process until smooth) or tall container for an immersion blender, blend until smooth. You can also use a magic bullet.
- Category: Dinner
- Method: Pan Fry
- Cuisine: Asian
Keywords: Thai, thai slaw, thai salad, thai burger, chicken burger, chicken dinner ideas, ginger burger, lemongrass recipes, keto chicken