Thai Chicken Burgers Recipe -
Thai Chicken Burgers Recipe
  • READY IN hrs

Thai Chicken Burgers

Recipe by  

"Perfect for a more exotic barbecue, these Thai chicken burgers combine ground chicken with sweet, tangy peanut sauce and red chili curry paste. Barbecue or pan-fry, and serve with coconut-mint mayo on toasted rolls."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    1 hr 30 mins


  1. In a small bowl, mix together mayonnaise, coconut, and mint. Cover, and refrigerate for at least 1 hour.
  2. In a large bowl, mix together ground chicken, panko crumbs, Thai peanut sauce, curry paste, green onion, parsley, soy sauce, garlic, lemon juice, lime juice, and hot pepper sauce. Be careful not to over-mix. Divide into 8 equal size balls. Flatten into patties about 1/2 inch thick.
  3. Preheat the grill for medium-high heat.
  4. Lightly oil the grill grate. Grill burgers for 6 to 8 minutes per side, or until well done. Serve on toasted buns with Coconut-Mint Mayonnaise.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

Simply wonderful! What an awesome flavor! I think the mayo mixture makes it! If you can have the mayo then don't leave out the sauce!

Most Helpful Critical Review
Apr 26, 2004

I don't know why these are getting such a high rating from everyone... I thought they were bland.

Jan 25, 2004


Jan 25, 2004

This recipe was fantastic and I highly recommend it. The coconut (barring allergy of course) is a must to cool the heat of the hot sauce and curry paste and the blend of flavors was perfect. What an adventure to find these ingredients, though! I added new stores to my shopping arsenal, and think that this is the perfect recipe to introduce Thai into a kitchen.

Jan 03, 2006

Awesome burgers. I like a little more kick so for 2bls of chicken i added 1 tsp of cyanne pepper. also divided the topping 1/2 sour cream 1/2 mayo and put a 1/4 cup more coconut because i had the packaged flakes and not fresh.

Apr 13, 2004

This recipe is GREAT and is totally flexible. I used it with chicken the first time and beef tonight, and both were AMAZING. Very flexible too. I've used just lemon juice (no lime), dried herbs (instead of fresh), and regular bread crumbs (no pako) and it blew everyones taste buds away at my bbq last weekend. TRY IT -- it is not overly spicy! My guests raved, devoured everything and told me i was a genius! I had to copy the recipe on my fax machine because nobody wanted to leave without it.

Jun 28, 2005

Very good! I used Peanut Butter instead of Peanut Sauce and served the burgers on toasted rolls with grated carrot, cheese, avocado & lettuce. The mint / coconut sauce was the best part. I used half sour cream & half mayo as I find mayo too sweet on it's own.

Jan 25, 2004

To sum up, YUM! I usually make regular chicken burgers, so this was a great change. Here's what I did differently: I didn't have any red curry paste, so I added a whole lot of cayanne, also, I didn't have any lemons, so I just added a little more lime juice. I also didn't have any mint, so I just added the mayo (Miracle Whip) and coconut together. I didn't let it mingle for an hour, but the flavours of the mayo were still great. I'm looking forward to making some to freeze for our camping trip! Thanks for the terrific recipe!


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  • Calories
  • 612 kcal
  • 31%
  • Carbohydrates
  • 50.9 g
  • 16%
  • Cholesterol
  • 80 mg
  • 27%
  • Fat
  • 35.4 g
  • 55%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 36.5 g
  • 73%
  • Sodium
  • 859 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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