Thai Chicken Burgers w Kimchi Slaw

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If you’re looking to elevate your burger game with bold, global flavors, these Thai Chicken Burgers with Kimchi Slaw are an absolute must-try. These aren’t your average chicken burgers, they’re juicy, aromatic, and layered with flavor, combining savory Thai-inspired seasoning with vibrant, tangy kimchi slaw that takes each bite to a whole new level.

Between the tender chicken patties and the crunchy, spicy-tangy kimchi slaw nestled on top, this recipe delivers a perfect balance of savory, spicy, sweet, and refreshing. These burgers are bold enough for a weekend cookout yet simple enough for a satisfying weeknight meal, all without deep frying or complicated prep.

Whether you’re feeding family, entertaining friends, or craving a delicious twist on a classic favorite, these Thai chicken burgers are sure to impress and satisfy.

I hope you all enjoy this recipe and if you try it, be sure to tag me on @thechutneylife so I can see all of your hard work! Happy eating!

Why You’ll Love These Thai Chicken Burgers

Juicy, flavorful chicken patties with aromatic spices
Unique kimchi slaw adds tang, crunch, and heat
Great for weeknight dinners, lunches, or backyard gatherings
A bold twist on classic chicken burgers
Pairs perfectly with fries, a salad, or sweet potato wedges

Few Important Tips

Don’t Overwork the Chicken. When forming the patties, gently mix the ingredients to avoid tough, dense burgers. Light handling results in juicier texture.
Chill the Patties Before Cooking. Letting the patties chill for 15–20 minutes helps them hold their shape and prevents them from falling apart on the grill or skillet.
Toast the Buns. Lightly toast your buns before assembly to add texture and prevent sogginess once the slaw and juices are added.
Balance the Slaw. Kimchi slaw is a star here. Be sure to taste and adjust the balance of heat, tang, and sweetness so it complements the burger rather than overpowering it.
Add Fresh Garnishes. A sprinkle of cilantro, a squeeze of lime, or even sesame seeds can elevate the overall flavor profile and presentation.

Can I make these Thai chicken burgers ahead of time?

Yes! You can mix and form the burger patties up to a day ahead and store them covered in the fridge. This not only saves time but also helps them hold together better when cooking.

Can I cook these Thai chicken burgers without a grill?

Yes! These burgers cook beautifully in a skillet or grill pan on the stovetop. Use a little oil and cook over medium heat until the patties are golden on the outside and cooked through. You can also bake them in the oven if needed, just be sure not to overcook so they stay juicy.

Thai Chicken Burgers with Kimchi Slaw

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SERVES: 4 Burgers

PREP TIME: 20 mins

COOK TIME: 20 mins

TIME: 40 mins

Ingredients

1 lb. ground chicken

5 cloves garlic

¼ cup roughly chopped cilantro

¼ cup roughly chopped white or yellow onions

8-10 mint leaves

2 serrano chilis or Thai green chilis chopped

¼ tsp salt

1 tbsp chili garlic sauce

¼ turmeric

1 tbsp soy sauce

Burger buns

Slaw:

3 cups slaw (I bought a 10 oz. bag of slaw)

½ cup mayo

1/3 cup chopped kimchi

1 tbsp gochujang

1 tbsp honey

1 tsp sesame seeds

¼ tsp salt

1 tsp sriracha

2 tsp rice vinegar (or apple cider vinegar)

Mayo Sauce:

½ cup mayo

1-2 tbsp Sriracha

Directions

In a chopper or food processor, blend together garlic, cilantro, onion, mint, chilis. Once everything is finely chopped, empty it all into a large mixing bowl.
To the mixing bowl add chicken, chili garlic sauce, turmeric, soy sauce, salt, and pepper. Mix together all ingredients with your hands or a large fork until everything is fully combined. Set aside. You can make these burgers immediately or let the meat mixture marinate for up to 24 hours in the refrigerator.
In a separate mixing bowl, combine all the ingredients for the slaw. Mix together the slaw, mayo, kimchi, gochujang, sesame seeds, salt, sriracha, and rice vinegar. Note: Do this step last because the longer the slaw sits, the soggier it gets!
Heat oil on a pan at high heat. Using your hands (place a tiny bit of oil on your hands when making the patties to keep the meat from sticking) make about a 4 inch burger patty (depending on how thick or thin you like your burgers) and place it directly on the pan. Turn the heat to medium and Let the burger cook on each side for about 5-6 minutes or until the burger is browned on both sides and it is fully cooked in the inside. Note: You can always cut the burger in half to see if the center has been cooked. =
In a small bowl, mix mayo and sriracha.
To assemble the burger, Spread the mayo sauce onto both buns, and then place the chicken patty on the bottom bun, and put about one to two spoonfuls of the slaw mixture onto the patty, topped with the other half of the bun. Serve immediately!