These ground chicken burgers are juicy, herb-filled, and far from the dry, bland patties you might have tried before. Cooked until golden and brushed with sticky sweet chili sauce, each burger is finished with a crunchy sesame-lime slaw and a creamy bang bang sauce. This fusion-style sandwich comes together in about 25 minutes, making it perfect for weeknight dinners or feeding a crowd.
Boring chicken be gone.
That’s basically my cooking motto.
I may have created my favorite ground chicken recipe here—definitely top three. I’ve eaten more than my share of disappointing chicken, turkey, and veggie burgers in the past, and these are a delicious correction to that history.
The idea for this sandwich comes from a bang bang shrimp and slaw recipe I’ve made for years, but I wanted it in burger form. Picture an herb-forward sweet chili chicken patty, a bright sesame-lime slaw, and a generous smear of bang bang sauce—mayo mixed with sweet chili sauce and sriracha. It sounds simple, but the combination is excellent.
Ground chicken often turns out dry because it’s so lean. A bit of mayo and a touch of sweet chili sauce added to the mix keeps the patties moist and flavorful.
Call them burgers or chicken patties—whatever you prefer—they’re delicious and should be on your meal plan ASAP.
For my family, I served the patties with cheese on the bun and put the slaw and avocado on the side for the kids. They loved them. We paired ours with sweet potato fries.
Enjoy!
A Few Thoughts on What You’ll Need for These Chicken Burgers:
- Ground chicken is very lean and can dry out; a little mayo and sweet chili sauce folded into the mixture keeps the burgers juicy.
- Panko breadcrumbs help hold the patties together while keeping the texture light. Regular breadcrumbs will work but can make the patties denser.
- Garlic and fresh ginger add savory depth that complements the sweet chili flavors. Garlic or ginger paste is a convenient shortcut if you have it.
- Sweet chili sauce gives sweetness and heat to the patties; brushing extra on the outside while cooking creates a sticky, caramelized finish.
- For the slaw, a mix of green and purple cabbage with shredded carrots provides crunch and color. A bagged coleslaw mix saves prep time.
How to Make Sweet Chili Ground Chicken Burgers:
Combine ground chicken, panko, basil, green onions, sweet chili sauce, sriracha, mayo, garlic, ginger, lime zest, salt, and pepper in a bowl. Mix gently until just combined to avoid overworking the meat and keep the patties tender.
Shape the mixture into four even patties and chill them on a lined plate in the fridge (or briefly in the freezer) for about 15 minutes so they firm up. Heat a large skillet over medium with a little oil, and cook the patties until golden brown on each side. Brush with extra sweet chili sauce for a glossy finish.
While the patties chill, make the slaw: toss together green cabbage, purple cabbage, shredded carrots, thinly sliced serrano or jalapeño, toasted sesame oil, sweet chili sauce, lime juice, and a pinch of salt. Let the flavors meld while you finish the patties.
Whisk the bang bang sauce in a small bowl by combining mayo, sweet chili sauce, and sriracha. Adjust the sriracha to taste for mild or bolder heat.
To assemble, toast buttered buns until golden. Spread a generous layer of bang bang sauce on both halves, then top the bottom bun with a chicken patty, sliced avocado, and a pile of sesame slaw. Finish with the top bun and serve immediately.
These burgers are a new favorite and will likely become a regular on the dinner rotation.
FAQs
Yes. Make the slaw a few hours ahead and refrigerate; it will soften slightly but will still retain a pleasant crunch.
Serve with sweet potato fries, regular fries, extra slaw, or a simple salad to round out the meal.
Use gluten-free breadcrumbs and gluten-free buns, or serve the patties wrapped in lettuce. Check your sweet chili sauce label to ensure it’s gluten-free.
Yes, ground turkey or ground pork can be substituted with similar results.
Get in my belly.
Watch How to Make These Easy Ground Chicken Patties 👇🏼
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Juicy Sweet Chili Ground Chicken Burgers with Sesame Slaw
5 from 14 reviews
- Author: Erica Baty
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 chicken burgers
- Category: Main Dish
- Method: Stovetop
- Cuisine: American, Fusion
- Diet: Dairy-Free
Description
Juicy, flavor-packed ground chicken burgers brushed with sweet chili sauce and topped with sesame slaw and creamy bang bang sauce. An easy, 25-minute dinner that delivers.
Ingredients
Burgers
- 1 lb ground chicken
- 1/2 cup panko breadcrumbs
- 3 tablespoons fresh basil, finely chopped
- 3 tablespoons green onions, thinly sliced
- 1 tablespoon sweet chili sauce + more for brushing
- 1–2 teaspoons sriracha, optional
- 1 1/2 tablespoons mayo
- 3 cloves garlic, minced (or 2 tsp garlic paste)
- 2 teaspoons grated fresh ginger (or ginger paste)
- 1 teaspoon lime zest
- 1 teaspoon kosher salt
- Pinch of freshly ground black pepper
- Avocado oil, for pan-frying
Slaw
- 2 cups green cabbage, finely shredded
- 1 cup purple cabbage, finely shredded
- 1 cup carrots, shredded
- 1 serrano or jalapeño, thinly sliced
- 2 teaspoons toasted sesame oil
- 1 tablespoon sweet chili sauce
- 1 tablespoon lime juice (juice of 1/2 lime)
- Pinch of salt
Bang Bang sauce
- 1/3 cup mayo
- 1 teaspoon sriracha (2 if you like it spicy)
- 1 tablespoon sweet chili sauce
Assembly
- Buns, toasted
- Avocado, sliced
Instructions
- Chicken burgers part one: Place a sheet of parchment on a large plate. In a mixing bowl, gently combine the chicken burger ingredients: ground chicken, panko, basil, green onions, sweet chili sauce, sriracha, mayo, garlic, ginger, lime zest, kosher salt, and black pepper. Form into four equal patties, place on the lined plate, and refrigerate (or freeze) for 15 minutes to firm up.
- Slaw: Toss together green cabbage, purple cabbage, shredded carrots, sliced serrano, toasted sesame oil, sweet chili sauce, and lime juice. Season with a pinch of salt to taste.
- Bang Bang Sauce: Whisk together mayo, sriracha, and sweet chili sauce in a small bowl until smooth.
- Chicken burgers part two: Add oil to a large nonstick skillet over medium heat. Cook the burgers about 5 minutes per side, until golden and the internal temperature reaches 165°F. Brush the outsides with extra sweet chili sauce.
- Assembly: Toast the buns (I like to butter and bake at 400°F for about 10 minutes). Spread bang bang sauce on both halves, then layer a chicken patty, avocado slices, and slaw. Close the sandwich and serve.
Notes
Air fryer instructions: Preheat air fryer to 390°F. Spray the basket with nonstick spray. Air fry the patties for 5 minutes, flip, and cook another 5 minutes. Brush with sweet chili sauce. Work in batches if needed.
Grill instructions: Preheat grill to medium-high. Oil the grates well and grill the burgers 5 minutes per side. Brush with sweet chili sauce.
Nutrition
- Serving Size: 1 burger (includes 1/2 cup sesame slaw, 2 tbsp bang bang sauce, 1/4 avocado)
- Calories: 559
- Sugar: 12.9 g
- Sodium: 730.9 mg
- Fat: 30.6 g
- Carbohydrates: 45.5 g
- Fiber: 6.6 g
- Protein: 27.6 g
- Cholesterol: 104.9 mg
If you love these chicken burgers, try these next:
Caramelized Onion Smash Burgers
Easy Sweet Chili Salmon
Ginger Sweet Chili Meatball Stir-Fry
Fusion-y Korean Shredded Beef Burritos
Korean Pulled Pork Sandwiches