Thai Chicken Burger

Thai Chicken Burger
Thai Chicken Burger

If you love Thai food, this burger is for you. A tangy and crunchy slaw is piled high atop a burger seasoned with ginger, red curry, and cilantro, and then kissed with peanut sauce. What could be better?

  • Serves 6
  • Active time: 20 minutes
  • Total time: 30 minutes


  • 2 (16-oz.) packages MOINK ground chicken
  • ½ cup fresh cilantro leaves
  • 1 large egg
  • ½ cup panko breadcrumbs
  • 4 tsp. red curry paste
  • 2 tsp. grated fresh ginger
  • 2 cloves garlic, minced
  • Salt and freshly ground pepper
  • 2 carrots, thinly sliced
  • 1 English cucumber, thinly sliced
  • ¼ cup fresh basil leaves
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. fish sauce
  • 1 Tbsp. brown sugar
  • 1 tsp. toasted sesame oil
  • ½ cup peanut sauce
  • 6 brioche buns, grilled or toasted

Cooking instructions

  1. Preheat the grill to medium-high heat. Place the chicken in a medium bowl. Chop enough cilantro to equal 2 tablespoons. Place the remaining cilantro in a separate medium bowl. Add the egg, panko, red curry paste, ginger, and garlic to the chicken. Shape into 6 (3/4-inch-thick) patties. Make an indention in the centers of each patty. (This will help prevent the burgers from shrinking.) Sprinkle lightly with salt and pepper.
  2. Add the carrots, cucumber, and basil to the cilantro leaves. Stir together the vinegar, fish sauce, brown sugar, and sesame oil. Pour over the vegetables and toss to coat.
  3. Grill the burgers 3 to 4 minutes on each side or until done.
  4. Spread the peanut sauce on the cut sides of the buns. Top the bottom buns with burgers, carrot-cucumber salad, and the bun tops.


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