Thai Burger Recipe

Ground chicken: The base of the burger, providing a lean and flavorful protein.

Red curry paste: Adds a spicy and aromatic kick to the patties.

Egg: Helps to bind the ingredients together.

Panko breadcrumbs: Gives the burgers a light and crispy texture.

Fish sauce: Adds a savory umami flavor.

Sugar: Balances the flavors with a hint of sweetness.

Lime juice: Provides a fresh and tangy contrast.

Cilantro: Adds a burst of freshness and color.

Burger buns: The vessel for your delicious Thai burgers.

To enhance the flavor and texture of your Thai burger, consider mixing the ground chicken with the red curry paste and other ingredients the night before. Allowing the mixture to rest in the refrigerator overnight will let the flavors meld together more deeply. Additionally, when forming the patties, make a small indentation in the center of each one. This helps them cook more evenly and prevents them from puffing up in the middle.

• ground chicken - Substitute with ground turkey: Ground turkey has a similar texture and flavor profile, making it a suitable alternative.

• red curry paste - Substitute with green curry paste: Green curry paste offers a different but still authentic Thai flavor, though it may be slightly spicier.

• egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water; it acts as a binder similar to an egg.

• panko breadcrumbs - Substitute with regular breadcrumbs: Regular breadcrumbs can provide a similar texture, though they may be slightly denser.

• fish sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor, though it lacks the fishy undertone.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, complementing the other flavors.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor.

• chopped fresh cilantro - Substitute with chopped fresh parsley: Parsley provides a fresh, herbaceous note, though it lacks the citrusy undertone of cilantro.

• burger buns - Substitute with lettuce wraps: Lettuce wraps offer a low-carb alternative while still providing a vessel for the burger.

• Allow the patties to cool completely before storing. This helps prevent condensation, which can make them soggy.
• Place the cooled patties in an airtight container. If stacking, separate each patty with a piece of parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume the burgers within 2-3 days.
• For longer storage, wrap each patty individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. Label with the date for easy tracking.
• Freeze the patties for up to 3 months. When ready to use, thaw them in the refrigerator overnight.
• Reheat the patties on a grill, in a skillet, or in the oven until they reach an internal temperature of 165°F (74°C).
• If freezing burger buns, wrap them tightly in plastic wrap and place them in a freezer bag. Thaw at room temperature or toast directly from frozen.
• For best results, avoid freezing toppings like lettuce, tomatoes, or avocado. Prepare these fresh when assembling your burgers.
• Consider making a double batch of the Thai burgers and freezing half for a quick and easy meal on busy nights.

• Preheat your oven to 350°F (175°C). Place the Thai burger patties on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.

• If you prefer using a skillet, heat a non-stick pan over medium heat. Add a small amount of olive oil or butter. Place the Thai burger patties in the skillet and cover with a lid. Cook for about 3-4 minutes on each side, or until heated through.

• For a quick microwave method, place the Thai burger patties on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure they don't overcook.

• To reheat the burger buns, wrap them in a damp paper towel and microwave for about 15-20 seconds. Alternatively, you can toast them in a preheated oven at 350°F (175°C) for about 5 minutes or until slightly crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the Thai burger patties in the air fryer basket and heat for about 5-7 minutes, flipping halfway through, until warmed through and slightly crispy on the outside.

• Mixing bowl: Use this to combine the ground chicken, red curry paste, egg, panko breadcrumbs, fish sauce, sugar, lime juice, and chopped cilantro.

• Grill: Preheat this to medium-high heat to cook the patties.

• Spatula: Use this to flip the patties on the grill.

• Measuring spoons: These are essential for accurately measuring the red curry paste, fish sauce, sugar, and lime juice.

• Measuring cup: Use this to measure the panko breadcrumbs.

• Knife: Chop the fresh cilantro with this.

• Cutting board: Use this as a surface to chop the cilantro.

• Tongs: Use these to toast the burger buns on the grill.

• Plate: Place the cooked patties and toasted buns on this before assembling the burgers.

• Basting brush: Optional, but useful for brushing a bit of oil on the grill grates to prevent sticking.

Prepare ingredients in advance: Chop cilantro and measure out red curry paste, fish sauce, and lime juice ahead of time.

Use a food processor: Quickly mix ground chicken, panko breadcrumbs, and other ingredients in a food processor for even blending.

Preheat the grill: Start preheating the grill while forming the patties to save time.

Make patties uniform: Use a burger press or a measuring cup to ensure all patties are the same size for even cooking.

Toast buns together: Toast all burger buns at once on the grill to save time.