Bang Bang Chicken Burgers
Juicy ground chicken burgers blended with bang bang sauce and loaded onto a bun with fresh toppings. A weeknight flavor bomb with simple ingredients and gluten-free options.
Equipment
- 1 Mixing bowl for sauce
- 1 Skillet or grill for cooking patties
Ingredients
All Ingredients
- ½ cup Mayonnaise
- 2 tablespoons Thai sweet chili sauce
- 2 tablespoons Sriracha
- 1 tablespoon Fresh lime juice
- ½ teaspoon Honey optional
- 1 pinch Salt
- 1 pound Ground chicken breast
- ¼ cup Gluten-free panko or breadcrumbs
- 1 tablespoon Bang bang sauce from above
- 2 tablespoons Fresh cilantro minced
- 1 Green onion thinly sliced
- 1 clove Garlic optional
- ½ teaspoon Kosher salt
- ¼ teaspoon Black pepper
- 4 Gluten-free hamburger buns or lettuce cups
- Lettuce for topping
- Tomato sliced
- Onion sliced
- Pickles optional burger toppings
Instructions
Instructions
- Whisk together mayo, Thai sweet chili sauce, Sriracha, lime juice, honey, and salt to make the bang bang sauce.
- Mix ground chicken, breadcrumbs, bang bang sauce, cilantro, green onion, and garlic. Form four evenly shaped patties. Season with salt and pepper.
- Heat a lightly oiled skillet or grill over medium heat. Cook patties 5–6 minutes each side or until cooked through and golden brown.
- Add patties to toasted burger buns or lettuce cups. Top with bang bang sauce.
- Finish with your favorite toppings like lettuce, tomato, onion, and pickles. Serve immediately.
Notes
Burgers can be stored in the fridge for 3–4 days and frozen for up to 3 months wrapped tightly. Reheat with a splash of water covered to retain moisture.