Peanut Chicken Burger

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These peanut chicken burgers add so much flair to dinner. Inspired by Thai flavors, it might be your new favorite burger!

This recipe has been retested and the post has been updated since first publishing May 2017.

You know the sandwich shop Schlotzsky’s? Years and years ago, they had a Thai peanut chicken pizza, and it was my favorite thing. I don’t know when they stopped carrying it, but recently I realized that I can re-create the flavors in my own kitchen. Sometimes I forget that I am a food blogger. Really.

This chicken burger has all of the flavors that pizza did, with a zesty slaw and lots of peanut sauce. The burger patties feature fresh herbs as well — it’s definitely not your ordinary bland burger!

Cilantro, mint, and Thai basil are all common ingredients in Thai dishes so I knew they had to be in this burger. Even though I’m not a huge cilantro fan, there’s no denying how essential it is in certain foods.

This recipe makes two big burgers, perfect for a date night in (or just for a meal you can enjoy while the kids have mac & cheese yet again).

Ingredients for peanut chicken burger

Full list of ingredients with quantities is located in the recipe card.

You’ll need:

• Ground chicken
• Green onions (scallions)
• Garlic
• Fresh ginger
• Cilantro
• Mint
• Thai basil
• Red cabbage
• Carrots
• Radishes
• Sesame oil
• Peanut butter
• Rice vinegar (unseasoned)
• Soy sauce
• Crushed red chile flakes
• Peanuts

Ground chicken is typically a blend of white and dark meat. If you buy ground chicken breast only, keep in mind that your burger will be a bit drier. The higher fat content of dark meat like chicken thighs helps keep the burgers moist. You can also swap in ground turkey.

If you can’t find Thai basil, you can swap in sweet or Genovese basil. It won’t have quite the same taste, since Thai basil has notes of anise, but the mint in the slaw will balance the flavors.

How to make this recipe

While it might seem like this recipe has a lot of components, a few of the ingredients are used multiple times. You can also prepare all of the elements ahead of time and store in the fridge until ready to cook.

To make the chicken patties, in a large bowl combine the ground chicken green onion, garlic, ginger, 1 tablespoon cilantro, and Thai basil. I find it is easiest to use my hands to mix the meat, so I can be sure everything is evenly distributed.

Divide the chicken into two portions and shape into patties. Season on both sides with salt and pepper and set aside.

To make the slaw, in a bowl toss together the cabbage, carrots, radishes, 1 tablespoon cilantro, mint, 1 tablespoon sesame oil, and 2 teaspoons rice vinegar. Set aside.

For the sauce, in a small bowl whisk together the peanut butter, soy sauce, honey, 1 teaspoon rice vinegar, garlic, 1 teaspoon sesame oil, and crushed pepper flakes. Taste and adjust any of the ingredients as needed. The sauce should be pourable, but not thin like a dressing.

When you’re ready to cook, prepare a grill or use a griddle pan or skillet on the stove, set to medium heat.

Cook the chicken burgers for 4-6 minutes per side, until cooked through. An instant-read thermometer should read 165°F when inserted into the center of the burger.

Toast the buns if you like, then assemble each burger with a patty, the slaw, and the peanut sauce, garnishing with chopped peanuts.

Store any leftover sauce or slaw in an airtight container in the refrigerator.

Serving suggestions

These are big burgers so they don’t need much on the side. I like a simple green salad or easy roasted asparagus.

For a heftier side, go with sweet potato wedges or seasoned grilled fries.

I definitely recommend making the slaw and sauce for these burgers, but you can also go traditional and top them with sliced tomato, red onion, and crisp lettuce.

Topped with the simple slaw and spicy peanut sauce, easy chicken burger recipe is totally crave-worthy. (If you like peanut sauce, I highly recommend either my marinated peanut butter beef satay or peanut soba noodles with bok choy!)