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Thai Chicken Burgers with Sriracha Mayo

If you own a food processor, you can mince the garlic, ginger, shallot, serrano, and cilantro together by pulsing it until finely chopped.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Phoebe Lapine


  • 2 garlic cloves minced
  • 1 small shallot minced
  • 1- inch fresh ginger peeled and minced
  • 1 serrano pepper ribs and seeds removed, minced
  • 2 tablespoons finely chopped cilantro
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1 tablespoon honey mustard (or 2 teaspoons Dijon + 1 teaspoon honey)
  • 1/2 teaspoon sea salt
  • 1 pound ground chicken (preferably dark meat)
  • Vegetable oil
  • Bibb lettuce leaves for serving
  • Sriracha mayo


  1. In a large mixing bowl, stir together the garlic, shallots, ginger, serrano, cilantro, fish sauce, lime juice, mustard and salt. Add the chicken and mix with your hands until the vegetable mixture is incorporated, but the chicken is still coarsely combined. Form into 6 even patties, 2-inches thick, and set aside on a plate.
  2. Heat a thin layer of oil in a large nonstick skillet. Cook the burgers over medium-high heat until nicely browned and cooked through, about 4 minutes per side. Remove to a plate to rest for 5 minutes.
  3. Serve the chicken burgers in lettuce leaves or on toasted buns and top with a dollop of sriracha mayo. Garnish with fresh cilantro and serve the remaining mayo on the side.