Thai Chicken Burgers w Kimchi Slaw

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We’ve been eating a lot of take out during quarantine and one of our go to options is the Thai Chicken Burger from a local restaurant, The Yardley Inn. It’s my husbands FAVORITE burger and after I finally had a taste, I could totally see why. Although the chicken burger was quite simple, the slaw packed SO much punch (they have a papaya slaw)! I wanted to see if I could make something similar and honestly I also wanted a more flavor packed burger so that is exactly what I set out to create and since it is now on my blog, you bet it came out great!!

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!

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!

Thai Chicken Burgers w Kimchi Slaw

Thai Chicken Burgers with Kimchi Slaw