Juicy Vietnamese Style Chicken Burgers with Zesty Ginger Slaw
Upgrade your summer BBQ with these Vietnamese Style Chicken Burgers. They are juicy, aromatic, and topped with a crunchy, refreshing ginger slaw.
Summer is finally here. You need a burger that actually tastes like something. Forget those dry, flavorless beef patties that leave you feeling heavy.
These Vietnamese Style Chicken Burgers are the ultimate fresh start. They are light, aromatic, and packed with bold Southeast Asian flavors. You won’t believe how easy these are to whip up on a Tuesday night.
Why This Recipe Is a Winner
This isn’t your average backyard burger. It is a flavor explosion in every single bite. The lemongrass and fish sauce create a savory depth that is unmatched.
Ground chicken stays incredibly juicy when you treat it right. This recipe is perfect for a healthy summer reset. It feels like a restaurant meal but costs way less to make at home.
Simple Method
Making these burgers is a total breeze. You just mix, chill, and grill. The 15-minute chill time is the secret to perfectly shaped patties.
While the chicken rests, you toss the slaw. It is fresh, crunchy, and adds the perfect bite. Even a total beginner can master this fusion favorite today.
Ingredients You’ll Need
Most of these items are pantry staples or easy to find. Fresh lemongrass makes a massive difference here.
- 500g ground chicken
- 1 stalk lemongrass, tender white part only, finely minced
- 2 cloves garlic, minced
- 1 medium shallot, finely minced
- 1 tablespoon fish sauce
- 1 teaspoon granulated sugar
- 0.5 teaspoon ground black pepper
- 1 red bird’s eye chili, seeded and minced
- 2 cups shredded green cabbage
- 0.5 cup julienned carrots
- 1 tablespoon fresh ginger, finely grated
- 2 tablespoons fresh lime juice
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 0.25 cup fresh cilantro leaves, chopped
- 4 brioche buns, split
- 0.25 cup mayonnaise
- 0.5 English cucumber, thinly sliced
Step-by-Step
- In a large mixing bowl, combine ground chicken, minced lemongrass, garlic, shallot, fish sauce, sugar, black pepper, and minced chili until well incorporated.
- Form the mixture into 4 equal-sized patties, approximately 1-inch thick, and refrigerate for 15 minutes to set.
- Prepare the ginger slaw by whisking together the grated ginger, lime juice, rice vinegar, sesame oil, and a pinch of sugar in a separate bowl.
- Add shredded cabbage, carrots, and cilantro to the dressing; toss to coat and set aside at room temperature.
- Preheat a grill or non-stick skillet over medium-high heat and lightly coat with oil.
- Cook the chicken patties for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
- Lightly toast the buns until golden brown.
- Assemble the burgers by spreading mayonnaise on the bottom bun, placing the chicken patty, topping with cucumber slices, and adding a generous portion of the ginger slaw before closing with the top bun.
Best Ways to Enjoy It
Serve these warm with a side of crispy sweet potato fries. The sweetness of the fries balances the salty fish sauce perfectly. A cold ginger beer or a light pilsner is the ideal pairing for a summer evening.
Storage & Reheating
Store the cooked patties in an airtight container. They stay fresh for up to three days. Keep the ginger slaw in a separate container to maintain its crunch. Reheat the patties in a skillet for the best texture.
Pro Tips
- Use only the tender white part of the lemongrass.
- Don’t overwork the meat or the burgers will be tough.
- Wet your hands to prevent the chicken from sticking.
- Chill the patties so they don’t fall apart on the grill.
- Use a meat thermometer to ensure they are perfectly cooked.
- Toast your buns for that extra crunch factor.
Variations & Swaps
- Swap ground chicken for ground turkey if preferred.
- Use gluten-free buns or lettuce wraps for a lighter meal.
- Add extra bird’s eye chili for a spicy kick.
- Swap cilantro for mint if you prefer a cooler finish.
FAQs
Can I make these ahead of time?
Yes, you can prep the patties a day early. Keep them covered in the fridge until you are ready.
What if I can’t find lemongrass?
You can use lemon zest in a pinch. However, the authentic flavor comes from the lemongrass.
Is fish sauce necessary?
Yes, it provides the essential umami punch. Don’t worry, it won’t taste fishy once cooked!
You are going to crave these all summer long. Get grilling!
— Jasmine
Ingredients
Method
- In a large mixing bowl, combine ground chicken, minced lemongrass, garlic, shallot, fish sauce, sugar, black pepper, and minced chili until well incorporated.
- Form the mixture into 4 equal-sized patties, approximately 1-inch thick, and refrigerate for 15 minutes to set.
- Prepare the ginger slaw by whisking together the grated ginger, lime juice, rice vinegar, sesame oil, and a pinch of sugar in a separate bowl.
- Add shredded cabbage, carrots, and cilantro to the dressing; toss to coat and set aside at room temperature.
- Preheat a grill or non-stick skillet over medium-high heat and lightly coat with oil.
- Cook the chicken patties for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
- Lightly toast the buns until golden brown.
- Assemble the burgers by spreading mayonnaise on the bottom bun, placing the chicken patty, topping with cucumber slices, and adding a generous portion of the ginger slaw before closing with the top bun.
