These Thai Chicken Burgers are incredibly flavourful and are packed with protein. Serve as an open-face burger with a side salad to make a paleo and gluten-free meal.
I haven’t eaten a burger for years. I rarely eat beef and I strive to keep my meals gluten-free, so a patty inside a bun is not something I crave. However, it dawned on me that an open face burger made with ground chicken would make a great casual meal. I found this recipe for Thai Chicken Burgers by Gwyneth Paltrow on Shape.com and adapted it only slightly. It’s intensely flavourful, packed with protein and very easy to put together.
Instead of chopping the ingredients separately as the original recipe instructed, I put everything (except the ground chicken) in my mini food-processor and processed it until it was uniformly chopped. Then all I had to do was stir it into the chicken, form it into patties and grill.
I was very doubtful that these patties would hold together, as the recipe has no eggs and no binder like bread crumbs or oats. But they did! These Thai Chicken Burgers were quick and easy to prepare and they made a healthy gluten-free meal.
I topped the chicken burgers with a little Vegenaise (vegan mayonnaise) and some snipped chives and served them with a garden salad, grilled mushrooms, and Smoky Sweet Potato Wedges (because every good burger needs fries, right?) We liked them so much, I’m planning to make a batch and freeze them for busy days. I hope you get a chance to make these Thai chicken burgers soon.
Healthy Open Face Thai Chicken Burgers
Ingredients
- 1 pound ground chicken, preferably dark meat
- 1 tbsp shallot, finely chopped (about 2 )
- 2 cloves garlic, finely minced
- 1 Thai red chili pepper, finely minced
- 2/3 cup cilantro, finely chopped
- 2 tsp Fish Sauce
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Put all ingredients except chicken in a food processor and process until finely chopped. Alternatively, chop or mince by hand.
- In a medium bowl, combine chicken with chopped ingredients, stirring until well incorporated.
- Form into patties, 3/4 inch thick.
- Heat skillet or grill pan over medium heat. Coat lightly with oil to prevent sticking. Add burgers and cook on one side for 8 minutes, turn and cook on the other side for 4-5 minutes or until no longer pink inside. Serve immediately.
Nutrition
Thanks for joining me around our table! I love that you are here.
Kitchen tools I used to make these Thai Chicken Burgers
This Glass Herb Keeper saves me so much money! No more slimy cilantro in my refrigerator. The cilantro in the photo above was more than a week old.)
More Open-Faced Burger ideas:
Paleo Chicken Fajita Burgers with Tomatillo Guacamole
Open-Faced Harissa Chicken Burgers with Yogurt Sauce
Chipotle Chicken Burgers with Fresh Peach Salsa
Crispy Baked Zucchini Patties with Lemon Tahini Dip
If you love Thai flavours, you may also like this chicken recipe, too.
This post contains affiliate links. If you click on any of the affiliate links and make a purchase within a certain time frame, I’ll receive a small commission. The commission is paid by the third party, not by you. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Save this to one of your Pinterest boards
Kari Peters says
Open face burgers are the best, they’re all flavor! These look absolutely fantastic, and I love Thai flavors!
Laura says
These actually stick together!
Cook extra and freeze them. I take one out of the freezer in the morning and put it on top of my salad I pack for lunch. It’s thawed by the time I eat it. Such a convenient way to add protein.