Thai-Style Chicken Burgers with Sriracha Sesame Mayo
Recipe type: Lunch
Cuisine: Nut-Free, Dairy-Free
Serves: 4
 
This delicious, easy-to-make chicken burger is packed with bold Thai flavors! Grilled to perfection and topped with an addicting spicy mayonnaise. See notes for a Whole30/Paleo option!
Ingredients
  • For the burgers:
  • 1 lb ground chicken breast (98% percent lean/2 % fat)
  • 3 tablespoons fresh Thai basil, chopped small
  • 1 teaspoon fresh Thai chili, finely minced (this amount of chili makes the burger "medium-spicy"; feel free to adjust for your tastes!)
  • 2 teaspoons fish sauce
  • 2 teaspoons granulated garlic
  • 2 teaspoons granulated onion
  • Salt and pepper
  • 1 tablespoon neutral oil
  • For the mayonnaise:
  • ¼ cup light mayonnaise
  • 2 teaspoons Sriracha
  • ½ teaspoon fresh chives, finely chopped
  • ½ teaspoon black sesame seeds
  • Accompaniments:
  • 4 whole wheat buns
  • 4 romaine lettuce leaves
Instructions
  1. Put ground chicken in a large bowl. Add basil, chili, fish sauce, garlic, onion, salt, and pepper. Mix well with your hands until thoroughly combined.
  2. Heat the grill to medium-high heat.
  3. With clean hands, form 4 equal-sized patties. Brush both sides of each burger with oil.
  4. Once the grill is hot, carefully place burgers on the grill. Make sure they aren’t touching.
  5. Cook for 3-4 minutes on each side until cooked through. If using a meat thermometer, the burgers should reach an internal temperature of 165 degrees.
  6. While the burgers are cooking, make the spicy mayonnaise. Add all mayonnaise ingredients into a small bowl and mix well.
  7. Spread about 1 tablespoon of mayonnaise onto each top bun. Put a piece of lettuce on the bottom bun with the burger on top. Serve with extra Sriracha on the side, if desired. Enjoy!
Notes
Whole30/Paleo option: The burger without the mayonnaise or bun is Whole30/Paleo compliant as long as you’re careful with your ingredients. Make sure you choose a pure Whole30 compliant fish sauce, such as Red Boat Fish Sauce, with no MSG or added ingredients. If you’re having trouble finding it, just omit the fish sauce and add a bit more salt. Make sure your granulated garlic and onion, don’t have any additional ingredients in them either. Check the labels and make sure it’s just onion and garlic. Omit the mayonnaise or use a Whole30/Paleo compliant one instead. Sriracha is not Whole30/Paleo compliant because it has sugar in it, so you will have to omit that. Feel free to add the chives and black sesame seeds to you Whole30/Paleo mayonnaise, if using and if desired. Wrap the burger in lettuce instead of a bun. Now, you have a healthy and flavorful meal that fits with your diet!

If you can’t find Thai basil or Thai chili pepper, feel free to use regular basil and any red chili pepper with a medium spice level (serrano peppers work well). Also, feel free to substitute the black sesame seeds for regular ones.

Feel free to use onion and garlic powder in this recipe, instead of granulated onion and garlic. The flavors are the same, I just prefer the coarser texture of granulated onion and garlic for burgers.
Recipe by A Bite of Inspiration at https://abiteofinspiration.com/2017/04/17/thai-style-chicken-burgers/