Pad Thai Style Chicken Burgers

READY IN: 30mins
Recipe by SuzanneThePainter

This moist chicken burger packs a good spicy Thai flavor. Cook these in a pan rather than on the grill to keep them together (they are moist).

Top Review by afterhourscook

we had 600g of chicken mince (about 4-5x the required amount specified here) so doubled the spices, oil, juice, peanut butter and soy. then i added even more coriander/cilantro. they were a little 'wet' so i grated some fresh continental white bread crumbs into the mixture to make it more moist to cook. then we bbq'd the burgers and they were great but a little dry to eat, as we didnt eat them in a burger but with other bbq meat and salad. next time, id say we'd have a dipping sauce or vinagerette to accompany them. if you are frying them in oil and having them in a burger, then you might not need a dipping sauce. either way will make again! thanks, suzanne!

Ingredients Nutrition


  1. Combine all your ingredients in a medium bowl until consistent in texture (the mixture will be moist).
  2. Heat a medium to large skillet over medium heat. Spray with non-stick spray.
  3. Divide the mixture into four and place each portion into the pan shaping with a spatula into a round burger that is no more than 1/2-3/4" thick (you may do this with your hands as well, I just prefer to use the spatula and keep the chicken off my hands). If you prefer a thicker burger, increase the cooking time.
  4. Cover with a lid and cook each side for approximately 7 minutes or until the juices run clear and the burgers reach 170 degrees.
  5. Serve with mayo on a fresh round roll and enjoy.

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