Spicy Thai Chicken Burgers are shallow-fried, seasoned minced chicken patties/fritters infused with peppers, ginger, garlic, fish sauce, lemongrass, coriander
Recipe Intro
These chicken patties are a quick and flavourful dish, often enjoyed as a snack or meal. Essentially a variation of fishcakes, they are perfect for using up leftover chicken, whether from a roast, cooked chicken (broth), or even leftover breaded chicken or chicken nuggets.
You can also substitute the chicken with canned tuna.
Spicy Thai Chicken Burger Ingredients
Note: Burgers can be made with fresh chicken instead of leftovers. If using fresh chicken, chop it finely before adding it to the blender. Fry the patties in more oil and cook for 2-3 minutes longer.
Variations: Canned tuna can be used as a substitute for chicken, just be sure to drain it completely and treat it the same as you would the chicken. For added flavour, add some lime zest and lime juice to the mixture.
- chicken – roast or cooked (chicken broth) leftovers.
- green bell pepper
- fresh chilli
- garlic
- onion
- egg – use whole egg
- breadcrumbs
- ground coriander
- coriander leaves
- fish sauce
- ginger
- lemongrass
- sweet chilli sauce – for dipping
With the ingredients listed, I made 6 burgers, each approximately 7cm wide and 1cm thick.
Love chicken? Explore more tasty chicken recipes!
Fritter fan?
Check out these tasty Korean Fritters
How to make Spicy Thai Chicken Burgers
- Chop the leftover chicken into smaller chunks.
- Add the chicken and all the ingredients, except the egg, breadcrumbs and sweet chilly sauce, to a blender or food processor and pulse until roughly chopped. Transfer the mixture to a bowl, then stir in the egg and breadcrumbs. Mix well with a fork.
- Shape the mixture into thin burgers.
- Heat a little oil in a pan and shallow fry the patties for 3-4 minutes on each side, until golden and crispy.
- Serve with sweet chilli sauce.
Recipe Card
Thai Spicy Chicken Burgers
Ingredients
- 2 cups chicken leftovers - chopped
- 1/2 bell green pepper
- 1/2 chilli
- 1 tbsp coriander leaves
- 1/2 tsp ground coriander
- 2 tsp ginger
- 2 clove garlic
- 1 tsp lemongrass
- 3 tbsp breadcrumbs
- 1 egg - beaten
- salt, black pepper - to taste
- 1 tsp lemon juice - optional
- 1 tsp lime zest - optional
- oil for frying
Instructions
- Chop the leftover chicken into small chunks and blend with all ingredients (except egg, breadcrumbs, and sweet chilli sauce) until roughly chopped. Transfer to a bowl.
- Stir in the egg and breadcrumbs, combine well with a fork, then shape into thin burgers.
- Shallow fry in oil for 3-4 minutes on each side until golden and crispy.
- Serve with sweet chilli sauce.