Fresh Vietnamese Chicken Burgers with Zesty Ginger Slaw
Too hot to turn on the oven? These Vietnamese chicken burgers are the refreshing answer to your dinner dilemma.
They deliver a bright, zesty crunch that feels light and clean. You can have this restaurant-quality meal ready in under 40 minutes tonight.
Why This Recipe Is a Winner
This dish brings bold fusion flavors right to your family table. It is perfect for a busy summer weeknight when you want something special.
The combination of warm lemongrass and cool ginger is truly addictive. You will love how the crisp slaw balances the savory chicken patty perfectly.
Simple Method
Making these patties is incredibly simple and very rewarding. You just mix the aromatics and let them rest for a moment. Even a beginner cook can master this flavorful recipe with ease.
Ingredients You’ll Need
These ingredients highlight seasonal produce and pantry staples at their very best.
- 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 burgers warm with a side of sweet potato fries. They are ideal for outdoor dining on a breezy summer evening.
Pair them with a cold lime seltzer for the ultimate refreshing meal. You can also serve the patties over extra greens for a lighter option.
Keep It Fresh
Store leftover chicken patties in the fridge for up to three days. Keep the slaw in a separate container to maintain its crunch. Reheat the patties in a skillet for about three minutes per side. You can also freeze the raw patties for a quick future dinner.
Tips for Best Results
- Don’t skip the chilling time for the chicken patties.
- Use a meat thermometer to ensure the chicken stays juicy.
- Swap the bird’s eye chili for red pepper flakes if needed.
- Make the slaw thirty minutes early to let flavors meld.
- Add extra fresh mint for a bright summer upgrade.
- Toast your buns just before serving for the best texture.
- Double the batch of slaw to serve as a side salad.
Ways to Switch It Up
- Use large lettuce leaves instead of buns for a gluten-free meal.
- Swap ground chicken for ground turkey or pork if you prefer.
- In winter, use shredded kale instead of cabbage for the slaw.
Common Questions
Can I make these Vietnamese chicken burgers ahead?
Yes, you can prep the patties the morning of your dinner. This makes your evening meal completely stress-free and quick.
Are these burgers very spicy?
The bird’s eye chili adds a gentle heat to the meat. You can remove the seeds to keep the flavor very mild.
What if I cannot find fresh lemongrass?
You can use one tablespoon of lemongrass paste from a tube. It is a great time-saving shortcut for busy nights.
I hope these vibrant Vietnamese chicken burgers bring a touch of summer to your table. They are a simple way to make any weeknight feel special. Happy cooking!
— Clara
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.
