These ground chicken burgers are juicy, herb-forward, and far from the dry, flavorless chicken patties you might have tried before. The patties cook to a golden crust, are brushed with sticky sweet chili sauce, then finished with a crunchy sesame-lime slaw and a creamy bang bang sauce. This fusion-style sandwich comes together in about 25 minutes and works great for quick weeknight dinners or feeding a crowd.
Boring chicken, be gone.
This recipe transforms lean ground chicken into tender, juicy patties by folding in a bit of mayo, panko, fresh herbs, and flavor-packed condiments. The sweet chili sauce gives both moisture and a glossy finish while the sesame slaw adds refreshing crunch and brightness.
I drew inspiration from a classic bang bang shrimp and slaw idea and turned it into a sandwich: herb-forward sweet chili chicken patties, toasted bun, sesame-lime slaw, sliced avocado, and a generous swipe of bang bang mayo. If you haven’t mixed mayo + sweet chili sauce + sriracha together yet, this is the perfect place to start.
Ground chicken can dry out quickly because it’s so lean. Adding 1–2 tablespoons of mayo and a touch of sweet chili sauce to the mixture keeps the patties moist and flavorful without overpowering the chicken. Panko breadcrumbs help the mixture hold together while keeping the texture light.
For kids or picky eaters, serve the patties with melted cheese on the bun and keep slaw and avocado on the side. They’re excellent with sweet potato fries, regular fries, or extra slaw.
Enjoy!
What You’ll Need for These Chicken Burgers
- Ground chicken: Very lean, so we add a little mayo and sweet chili sauce to retain moisture.
- Panko breadcrumbs: Keep the texture airy while helping the patties hold shape.
- Fresh aromatics: Garlic and ginger lend savory depth that balances the sweet chili.
- Sweet chili sauce: Adds sweet-heat to the mix and makes for a sticky glaze when brushed on at the end.
- Slaw components: A mix of green and purple cabbage with shredded carrots gives crunch, color, and contrast.
How to Make Sweet Chili Ground Chicken Burgers
Combine the ground chicken with panko, chopped fresh basil, sliced green onions, 1 tablespoon sweet chili sauce, 1–2 teaspoons sriracha (optional), 1 1/2 tablespoons mayo, minced garlic, grated ginger, lime zest, kosher salt, and a pinch of black pepper. Gently mix until just combined — overworking the meat will make the patties dense.
Shape the mixture into four even patties and chill them on a plate lined with parchment for about 15 minutes to firm up. Heat a large skillet over medium heat with a little oil and cook the patties 4–6 minutes per side, until golden and cooked through (internal temperature 165°F). Brush each patty with extra sweet chili sauce during the last minute of cooking for a glossy finish.
While the patties chill, toss together the slaw: finely shredded green and purple cabbage, shredded carrots, thinly sliced serrano or jalapeño, 2 teaspoons toasted sesame oil, 1 tablespoon sweet chili sauce, and 1 tablespoon lime juice. Season with a pinch of salt and mix until evenly coated.
For the bang bang sauce, whisk together 1/3 cup mayo, 1 teaspoon sriracha (or 2 teaspoons if you like more heat), and 1 tablespoon sweet chili sauce until smooth. Toast and butter the buns, spread a generous amount of the bang bang sauce on both halves, add the chicken patty, sliced avocado, and a heaping pile of sesame slaw. Serve immediately.
These burgers are now a regular dinner rotation item for households that want bold flavor with minimal fuss.
FAQs
Can I make the slaw ahead of time? Yes — make the slaw a few hours ahead and refrigerate. It will soften slightly but should remain crisp enough for topping the burgers.
What pairs well with these burgers? Sweet potato fries, regular fries, a simple salad, or extra slaw are all great sides.
How can I make these gluten-free? Substitute gluten-free breadcrumbs for the panko and use gluten-free buns or serve the patties wrapped in lettuce. Verify that your sweet chili sauce is gluten-free.
Can I use other ground meat? Yes — ground turkey or ground pork can be used with similar results.
Get in my belly.
Notes and Variations
- Air fryer: Preheat to 390°F. Lightly spray the basket and air fry patties 5 minutes, flip, then 5 more minutes. Brush with sweet chili sauce before serving.
- Grill: Grill over medium-high heat for about 5 minutes per side, brushing with sweet chili sauce near the end.
- Make ahead: Patties can be formed and refrigerated for a day or frozen for longer storage; thaw before cooking.
Nutrition (per burger)
- 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