Thai Chicken Burgers

Thai Chicken Burgers

These Thai Chicken Burgers have a secret that keeps them moist! Yeah, that's a teaser - click to see the whole recipe.

I’m sitting in what seems to be the red meat capital of the world, folks. Right smack dab in the Midwest. At my folk’s in a small town outside of Sioux Falls. (We even went to see bull riding last winter!) So it might be considered a bit of a stretch to serve my fave octogenarians a chicken burger. And a chicken burger with Thai flavors, no less!

Thai Chicken Burgers
Thai Chicken Burgers

The chicken in these Thai Chicken Burgers is a great foil for the garlic, ginger & lime. A touch of ricotta (yep, I said ricotta! Don’t be scared) keeps the burger beautifully moist and a few breadcrumbs help firm it up. It’s a beautiful thing, this Thai Chicken Burger.

In case you’re wondering, you won’t be tasting that ricotta in these burgers –  but you will notice the great texture. Dryness can be a big downfall of the chicken burger. I discovered that a little ricotta works really well with ground chicken  awhile back when I made hundreds of Chicken Meatballs for my Chicken and Ricotta Meatballs.

Thai Chicken Burgers
Thai Chicken Burgers

Thai Chicken Burgers can be grilled inside or out; today (90+ degrees – yikes!) I just cooked them inside in a non-stick pan. Serve them any way you’d like, but we like them best piled high with some crunchy slaw (I used this Thai Slaw with a Peanut Dressing, but this Thai Inspired Cole-Slaw would be great, too) and a bright little salsa on the side. Talk about “eating the rainbow!”

You know I like to give a little tip or two about shopping. I’m suspicious of store-bought ground poultry; I don’t know what parts are in it, and it’s usually pricier than it should be. I just chunk up some sales priced chicken, toss it in my food processor a few cubes at a time and pulse. Then I have ground chicken for under a dollar a pound. Freeze your ginger and it will never go bad – it thaws quickly or can be grated while still frozen. Check your bakery for buns – they’re often less expensive than the ones in the bread aisle.

Thai Chicken Burgers
Thai Chicken Burgers

Thai Chicken Burgers

  • Servings: 4
  • Difficulty: easy
  • Print

  • 1 pound ground chicken (I use white, dark is preferred)
  • 1/4 cup dry bread crumbs (use panko or home-made)
  • 1/4 cup ricotta cheese (cottage cheese can be used – just whir it up in the blender)
  • 3 green onions, thinly sliced
  • 1 lime, zested (use the zest in the burgers, juice for the slaw)
  • 1 jalapeno, seeded and minced (use a bird chili if you like more heat)
  • 1 clove garlic, minced
  • 2 tablespoons minced cilantro, optional
  • 1 teaspoon grated ginger
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 4 burger buns for serving
  • lime wedges for serving

Place ground chicken in a medium-sized bowl. In a smaller bowl, mix together the bread crumbs, ricotta, green onions, lime zest, jalapeno, garlic, cilantro if using and ginger. Add salt and pepper and mix together. Add to the bowl with the ground chicken and work it through, using clean hands, until well-distributed throughout the chicken.

Form into four patties. The patties will be very soft and somewhat sticky. Refrigerate for about 30 minutes if time allows; the rest is highly recommended if grilling. If you’re wondering about the flavor (does it need more of this or that) you can take about a tablespoon full of the chicken mixture and do a quick fry for tasting purposes.)

When ready to cook, add oil to pan and heat to medium high. Add chicken burgers and cook about 4 minutes or until golden brown. Turn and reduce heat to medium and continue to cook until temperature reaches 165 degrees.

If grilling, oil the grate and grill, turning once, until temperature is 165 degrees.

Serve on buns, preferably toasted, with lime on the side.

Nutrition Facts – white meat with bun
Servings 4.0
Amount Per Serving
calories 343
% Daily Value *
Total Fat 12 g 19 %
Saturated Fat 2 g 11 %
Monounsaturated Fat 6 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 53 mg 18 %
Sodium 913 mg 38 %
Potassium 83 mg 2 %
Total Carbohydrate 33 g 11 %
Dietary Fiber 2 g 8 %
Sugars 4 g
Protein 29 g 58 %
Vitamin A 4 %
Vitamin C 17 %
Calcium 14 %
Iron 12 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


I’ll be bringing this recipe over to Fiesta Friday #180, hosted this week by Tracey @ My Baja Kitchen and Jhuls @ The Not So Creative Cook.


29 thoughts on “Thai Chicken Burgers”

  1. What a great tip with the addition of ricotta, I love to make turkey burgers for a healthier dinner option but I hate when they dry out, I’ll have to try adding ricotta to those as well!

  2. I think I could use one serving of this, Mollie! I am feeing hungry now. I haven’t tried any Thai chicken burgers, but I could imagine how could this is. I love the addition of ricotta cheese! Genius! Happy Fiesta Friday, Mollie. And thank you for taking this with you. 😘

  3. What a great change of pace form normal old summer burgers Mollie! And I love love the idea of adding ricotta to keep them most! I’m trying that on turkey burgers too! We’re heading to the midwest in a couple weeks for our daughter’s wedding in western Wisconsin– almost in your neighborhood!! xo

  4. I’m glad that you’re shacking up cattle country with chicken burgers. Ha Ha These look so moist and delicious with great favors. I just wrote about grinding my own meats in Mexico because as you say, I never know what’s been thrown in the mix. Beaks and feet maybe? Thanks for the great idea and I will try the ricotta or queso fresco in my chicken meatballs. Thanks for sharing with us at Fiesta Friday.

    1. My [pleasure, Tracey! I noticed when I ran the nutritional values that for per serving using purchased ground chicken it was about 200 calories more than using chicken and grinding it up yourself. So beaks, feet, and who knows what else – ammonia, probably, maybe bleach. yech!!

  5. Even a sworn red meat lover is bound to love a burger such as this one! So much flavour in one little burger! Absolutely gorgeous! Happy FF:)

  6. I’m so hungry after reading this post and seeing these amazing photos – the burger looks more than fantastic, I’m so tempted to make one right now even though I had lunch like five min ago 😀

    1. 🙂 Thanks, I know you love Thai so I’m guessing you don’t mind a good bit of spice. I’m cooking for my folks so these don’t have a lot of heat – I’d suggest the 1st time you make them, fry up just a bit and see if you want to make any adjustments. 🙂

  7. I bet your parents loved those burgers. Meat patties made with ground turkey thigh meat are also amazing as the more strongly flavoured meat can stand up to the bold Thai seasonings. (I threw in canned bamboo shoots and water chestnuts too.).

    1. I thought about Water chestnuts!! 🙂 Didn’t think about Bamboo shoots, but love those, too. Pat loved these, Dad, I think, would have rather had a steak, haha!

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