This Asian Chicken Burger is bursting with bold flavor thanks to juicy grilled chicken, gochujang aioli, and crisp, fresh toppings. It’s the perfect way to level up your summer grilling game with something spicy, vibrant, and totally satisfying, especially if you’re a fan of Asian Chicken Burgers.
Table of Contents
Ingredients
- Ground chicken & egg: Lean protein base, egg helps bind the patties for the Asian Chicken Burger
- Green onion, garlic powder & ginger: Add savory depth and signature Asian-inspired flavor
- Soy sauce & sesame oil: Bring salty, umami-rich flavor with a hint of nutty aroma
- Panko breadcrumbs: Lightly bind the mixture and keep patties tender
- Gochujang aioli: Spicy, creamy topping that ties all the flavors together; a must-have for any Asian Chicken Burger.
- Pickled carrots & cucumbers: Add crunch and a tangy contrast to the richness
- Red cabbage & lettuce: Provide fresh crunch and vibrant color
- Cilantro or Thai basil: Fresh herbs brighten every bite to enhance your Asian Chicken Burgers even more
- Burger buns: Hold everything together and add buttery texture when toasted
Alternative Ingredients
- Ground chicken: Sub with ground turkey or plant-based ground for a vegetarian option
- Sesame oil: Use olive oil or avocado oil for a milder flavor
- Soy sauce: Replace with tamari or coconut aminos for a gluten-free option
- Panko breadcrumbs: Regular breadcrumbs or crushed rice crackers work in a pinch, just as they do for other Asian Chicken Burger recipes.
- Gochujang: Swap with sriracha or chili garlic sauce for a similar heat and flavor
- Thai basil: Use regular basil or fresh mint if Thai basil isn’t available
Nutritional Benefits
- Lean protein: Supports muscle repair, keeps you full longer, and helps maintain energy needed for your Asian Chicken Burger grilling
- Healthy fats: Aid in nutrient absorption and support brain and hormone health
- Anti-inflammatory: Ginger and chili contain compounds that may reduce inflammation
- Digestive support: Pickled veggies and vinegar can help with digestion and gut health
- Immune boosting: Garlic and fresh herbs offer compounds that support immune function
- Fiber-rich: Fresh veggies provide fiber to support digestion and promote fullness
Expert Tips
Oil your hands when shaping the patties to prevent sticking and make smoother burger shapes, a useful trick for your Asian Chicken Burger preparation.
Don’t overmix the chicken mixture—gentle mixing keeps the patties tender, not tough.
Use a thermometer to check for doneness; chicken should reach an internal temp of 165°F.
Chill the patties for 15–20 minutes before grilling to help them hold their shape.
Lightly press the center of each patty before cooking to prevent it from puffing up on the grill.
Grill your veggies (like cabbage or buns) briefly for added texture and flavor contrast in your Asian Chicken Burger experience.
FAQs
Yes! You can prep and refrigerate the patties up to 24 hours in advance. Just cover tightly until ready to cook.
Absolutely. Freeze them raw with parchment between layers, then thaw in the fridge before grilling or cooking.
The patties themselves are mild, but the gochujang aioli adds heat. Adjust the gochujang to your spice preference.
No problem! You can cook the patties in a skillet or grill pan on the stovetop with excellent results.
Yes, store-bought pickled carrots and cucumbers work great—or make your own for extra freshness.
No but to make them gluten-free, use tamari or coconut aminos instead of soy sauce, gluten-free panko, and GF buns.
Serving Suggestions
Serve these Asian Chicken Burgers with a side of crispy sweet potato fries, sesame slaw, or a simple cucumber salad for a fresh and flavorful meal. They also pair well with grilled corn or rice paper spring rolls for a fun twist.
Storage Suggestions
Store any leftover cooked patties in an airtight container in the fridge for up to 3 days. You can also freeze uncooked patties for up to 2 months—just thaw in the fridge before cooking. Enjoy your delicious Asian Chicken Burger even the next day!
You’ll also enjoy:
- Pickled Carrots and Cucumber
- Gochujang Aioli
- Asian Pickled Cucumbers
- Sausage Breakfast Sandwich
- Honey Gochujang Wings
- Gochujang Honey Sauce
- Asian Pesto
Asian Chicken Burger
Equipment
Ingredients
For the Chicken Patties:
- 1 lb ground chicken
- 1 green onion finely chopped
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp fresh ginger grated
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp red chili flakes (optional)
- 1/2 cup panko breadcrumbs add more if needed to help form patties
- 1 egg
For the Toppings:
- 1/2 cup Gochujang Aioli
- 1/2 cup pickled carrots and cucumbers (store-bought or homemade)
- 1 cup red cabbage shredded
- fresh cilantro or Thai basil leaves
- sliced avocado or a fried egg (optional)
- butter lettuce or romaine leaves
For Serving:
- 4 burger buns (brioche, sesame seed, or everything) toasted
Instructions
- In a large bowl, mix together the ground chicken, green onion, soy sauce, sesame oil, ginger, garlic powder, black pepper, chili flakes, panko, and egg. Use your hands or a spoon to combine well. Form into 4 even patties.1 lb ground chicken, 1 green onion, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp fresh ginger, 1 tsp garlic powder, 1/2 tsp black pepper, 1/2 tsp red chili flakes, 1/2 cup panko breadcrumbs, 1 egg
Grill option:
- Preheat your grill to medium-high heat. Lightly oil the grates, then grill the patties for 5–7 minutes per side, or until cooked through and nicely charred (internal temp 165°F).
Skillet option:
- Heat a lightly oiled skillet or grill pan over medium heat. Cook patties for 5–7 minutes per side, until golden brown and cooked through.
- While the patties are cooking, toast your buns on the grill or in a pan until lightly golden.
- Spread gochujang aioli on both top and bottom buns. Add lettuce, a chicken patty, pickled carrots and cucumbers, shredded red cabbage, and fresh herbs. Top with optional avocado or a fried egg, then finish with the top bun.1/2 cup Gochujang Aioli, 1/2 cup pickled carrots and cucumbers, 1 cup red cabbage, fresh cilantro or Thai basil leaves, sliced avocado or a fried egg, butter lettuce or romaine leaves, 4 burger buns
- Serve hot with fries, sweet potato wedges, salad or a crunchy slaw on the side.
Notes
- For best texture, avoid overmixing the chicken mixture to keep patties tender.
- Chill patties for 15–20 minutes before cooking to help them hold their shape.
- Adjust gochujang aioli spice level to your preference by adding more or less.
- Use a meat thermometer to ensure patties reach 165°F for safe cooking.
- Store leftovers in an airtight container in the fridge up to 3 days or freeze raw patties for up to 2 months.
- Toast buns lightly for extra flavor and to prevent sogginess.
- Slowly add more breadcrumbs if meat mixture is too liquidity to form patties.
Nutrition
Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.
Loved it and I am a beef hamburger person. Thought I’d try something different and really enjoyed it.
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