These Thai Chicken Burgers are moist on the outside and crisp on the inside. They’re full of delicious Thai tastes that will thrill your tastebuds. They can be grilled
(I love outdoor cooking) or sautéed in a pan.
The burgers are good enough to serve on their own or with Sautéed Asian Cabbage.
The vegetables are super delicious but simple, nothing fancy – just lightly sautéed Napa and red cabbage seasoned with garlic, ginger, tamari and fish sauce. The crisp-tender texture of the cabbage pairs well with the moist chicken burgers. Plus it’s full of nutrition.
I like Chinese Napa cabbage because it is sweeter, more delicate than regular cabbage. Red cabbage is a nutrient powerhouse and one of the few purple vegetables available. The purple color in red cabbage comes from anthocyanins, which makes it super high in antioxidants. I always try and eat a rainbow of vegetables since each one has a unique nutrient profile.
This is a quick dish to put together, especially if you chop everything in a food processor.
The burgers only have 6 ingredients; shallots, garlic, cilantro chicken thighs, Thai red chili and fish sauce.
I like Red Boat Fish Sauce. It is an all-natural, first press, “extra virgin” Vietnamese fish sauce which is made from a two hundred year-old, chemical free, artisanal process.
I buy boneless skinless chicken thighs and grind them in the food processor. Dark meat tastes best. You can also make it with ground turkey which is easier to find than ground chicken.
These Thai Chicken Burgers have a harmony of taste; salty, sweet, sour and spicy.
You can adjust the amount of hot spice by using more or less chili pepper. I love the taste of Thai red chili’s. I keep a jar of dried ones in my pantry. You can use fresh Thai bird chili’s if they’re available or if you can’t fined either, crushed red pepper is fine. If you don’t like hot spicy, leave the chili’s out.
It’s great to enjoy the warm spring weather we’re having and cook the burgers outside on the grill, but they can also be sautéed in a pan. Either way they’re moist on the inside, crispy on the outside.
I top off the burgers with my favorite 5 Minute Avocado Herb Sauce which is like a green ketchup. Use cilantro, it goes well with the flavor of the burgers.
I love this dish because it’s quick to put together. The whole meal can be made in 30 minutes. It’s full of exotic flavors to satisfy your tastebuds, super nutritious, low carb and high protein. What could be better!
“When you prepare a meal with artful awareness, it’s delicious and healthy. You have put your mindfulness, love, and care into the meal, then people will be eating your love.” ―Print
These Thai Chicken Burgers are insanely delicious. The crisp-tender Sautéed Asian Cabbage pairs well with the moist chicken burgers.
Thai Chicken Burgers
- ½–1 teaspoon very finely minced Thai red chili seeds removed or crushed red pepper
- ½ cup shallots, coarsely chopped (for processor) or minced (by hand)*
- 2 garlic cloves, coarsely chopped (for processor) or minced (by hand)*
- ¾ cup cilantro, coarsely chopped (for processor) or finely chopped (by hand)*
- 1 pound boneless, skinless chicken thighs, fat removed cut into
chunks or 1 pound ground dark meat chicken or turkey
- 2 teaspoons Red Boat fish sauce
- 1/2 teaspoon Celtic sea salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons coconut oil, ghee or avocado oil (if sautéing)
Sautéed Asian Cabbage
- 1/4 cup water
- 1 1/2 teaspoons gluten free tamari
- 1 teaspoon fish sauce
- 1 tablespoon coconut oil, ghee or avocado oil
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 6 cups Napa cabbage, thinly sliced or shredded
- 2 cups red cabbage, thinly sliced or shredded
- pinch Celtic sea salt
- pinch of Thai red chili or crushed red pepper
- 4 scallions, green parts only, thinly sliced
Thai Chicken Burgers
- If using Thai red chilis soak in hot water for 5 minutes, remove seeds and finely chop.
- Put garlic and shallots into a food processor and pulse until well chopped.*
- Add cilantro and pulse until the cilantro is chopped, don’t over chop.
- Put into a bowl.
- If you’re grinding your own chicken add it to the food processor and pulse until it’s finely ground.
- Add chicken or turkey to the bowl with the garlic, cilantro and shallots.
- Add chili, fish sauce, salt and pepper.
- Mix with a fork until evenly combined.
- Form into 4 burgers.
- If grilling, preheat on medium and oil the grill. If sautéing, heat oil in a large skillet.
- Sauté or grill on medium for 8 minutes on one side, 5 minutes on the other until nicely brown and firm to the touch.
Sautéed Asian Cabbage
- Mix the water, tamari and fish sauce together in a bowl, set aside.
- Heat oil in a large saute pan on high heat.
- Add the garlic and ginger. Saute 30 seconds just until they begin to sizzle.
- Add Napa and red cabbage to the pan. Sprinkle with a pinch of salt and chili pepper (if using).
- Stir to coat the cabbage with the garlic and ginger.
- Add the tamari mixture and cook about 3 minutes until the cabbages are crisp tender.
- Top with sliced scallions and serve immediately.
Instead of chopping the shallots, garlic and cilantro in a food processor chop by hand. Mince the shallots and garlic, and finely chop the cilantro.
- Category: Main Dish, Lunch, Dinner
- Cuisine: Thai, Healthy, Paleo, Gluten Free, Dairy Free,
Keywords: burgers, Thai food,
If you like this recipe, try these other burger recipes.
- Mediterranean Turkey Burgers
- Mediterranean Mung Bean Burgers
- Grilled Moroccan Spiced Turkey Burgers
- Black Bean Zucchini Burgers
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