Ga Nuong Xa (Grilled Lemongrass Chicken Burgers)
Fragrant Vietnamese-inspired chicken burgers infused with lemongrass, shallots, and turmeric. These juicy patties are seasoned with fish sauce and aromatics, then grilled to char the outside while keeping the inside tender. Serve on toasted buns with fresh herbs, pickled vegetables, and mayonnaise for a Southeast Asian twist on the classic burger.
Steps
Before you start
- Preheat grill to medium-high heat (about 400°F/200°C) for at least 10 minutes
- Remove ground chicken from refrigerator 5 minutes before mixing to ensure it's cold enough to hold a patty shape
- Have all ingredients prepped and measured before you start mixing—overworking the mixture makes tough burgers
Mix the burger patties
- In a large mixing bowl, combine the minced lemongrass, shallots, garlic, fish sauce, turmeric, and black pepper.
- Stir together until aromatic, about 30 seconds.
- Add the ground chicken, panko breadcrumbs, and beaten egg directly to the bowl.
- Using your hands, gently fold and mix just until combined—do not overwork the mixture, or the burgers will be dense and tough.
- The mixture should hold together loosely when pressed.
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Ready when: Ingredients are just combined; mixture holds together when pressed
Tip: Don't squeeze or overwork—this activates gluten in the breadcrumbs and makes tough patties. Fold gently 2–3 times.
Shape and rest patties
- Divide the mixture into 4 equal portions (about 5 oz/140 g each).
- Gently shape each into a patty about ¾ inch (2 cm) thick and 3.5 inches (9 cm) in diameter.
- Make a shallow indent with your thumb in the center of each patty—this helps them cook evenly and prevents them from puffing up.
- Place the patties on a plate, cover loosely with plastic wrap, and refrigerate for 10 to 15 minutes to help them hold their shape on the grill.
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Ready when: Patties are firm and maintain their shape
Tip: The shallow indent prevents the burger from puffing up like a meatball as it cooks. Do not press down on patties while grilling or juices will escape.
Prepare grill and bunsOven 400°F / 205°C
- About 2 minutes before grilling, brush the patties very lightly with the neutral oil (about ¼ tsp per patty).
- If using a charcoal grill, ensure coals are burning evenly and the grate is hot (you should be able to hold your hand 2 inches above the grate for only 3–4 seconds).
- If using a gas grill, preheat to 400°F (200°C).
- Lightly oil the grill grate by holding an oil-soaked paper towel with tongs and rubbing it across the bars.
- Split the burger buns and, if you like, lightly toast them cut-side down on a cooler section of the grill (about 1 minute per side) until they are warm and slightly charred at the edges.
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Ready when: Grate is hot (hand test 2–3 seconds); buns are toasted if desired
Tip: A properly oiled grill grate prevents sticking. If you don't have tongs for oiling, brush the grate directly with an oil-dipped paper towel.
Grill the burgersOven 165°F / 75°C
- Carefully place each patty on the grill perpendicular to the bars (at a 90° angle to the grate) to create even char marks.
- Do not move them for 3 to 4 minutes—this allows a crust to form and prevents sticking.
- You should see the edges turning opaque as they cook from the bottom up.
- Flip each patty gently (use a thin spatula, not tongs) and grill for another 3 to 4 minutes on the second side, until the centers register 165°F (74°C) on an instant-read thermometer inserted horizontally into the thickest part.
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Ready when: Internal temperature reaches 165°F (74°C); a thin crust forms on both sides
Tip: Resist the urge to flip early—moving patties before a crust forms will cause them to stick and fall apart. If using a grill pan indoors, wipe off excess oil first to prevent smoke.
Rest and assemble
- Transfer the cooked patties to a clean plate and let rest for 2 minutes while you prepare the bun toppings.
- Spread a thin layer of mayonnaise (about 1 tbsp per bun, if using) on the bottom and top of each toasted bun.
- Layer the burger patty on the bottom half, then add a small handful of fresh cilantro and/or mint, followed by the drained pickled vegetables.
- Close with the top bun and serve immediately.
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Ready when: Patties have firmed up slightly; juices have redistributed
Tip: Don't skip the rest—this keeps the burger juicy. Cut into the thickest part of a patty to check for any pink; it should be completely opaque throughout.
Good to know
Tips
- Lemongrass stalls can be fibrous—use only the white and pale green parts (discard the tough green tops), and mince finely so the fibers break down. If you have a food processor, pulse the lemongrass briefly with the shallots and garlic to save time.
- For the most authentic flavor, use Vietnamese fish sauce (such as Red Boat or Three Crabs). It smells strong before cooking but mellows and adds savory depth to the burgers.
- If you don't have a grill, cook the patties in a cast-iron skillet or grill pan over medium-high heat, allowing 4–5 minutes per side. Finish them in a 350°F (175°C) oven for 3–4 minutes if needed to reach 165°F internal temperature.
- Serve with classic Vietnamese burger sides: crispy fried shallots, sriracha mayo, cucumber slices, and fresh lettuce. A squeeze of lime juice over the whole burger adds brightness.
Make ahead
Patties can be shaped, wrapped individually in plastic wrap, and frozen for up to 3 months. Grill from frozen, adding 2–3 extra minutes per side (6–7 minutes total). Alternatively, refrigerate formed patties for up to 24 hours before grilling.
Storage & reheating
Store cooked burgers in an airtight container in the refrigerator for up to 3 days. Reheat by wrapping loosely in foil and warming in a 350°F (175°C) oven for 8–10 minutes, or briefly over low heat on a grill pan (do not microwave, as they dry out). Uncooked patties can be frozen for up to 3 months; thaw in the refrigerator overnight before grilling, or grill from frozen with an additional 2–3 minutes per side.
Substitutions
- fresh lemongrass → 2 tsp finely grated lemon zest plus 1 tbsp fresh lemon juice mixed into the patty mixture. Lemongrass has a unique floral, citrusy note that lemon zest approximates but doesn't fully replicate. This is a good substitute if lemongrass is unavailable, though the flavor will be brighter and less grassy.
- fish sauce → 1 tbsp soy sauce plus a pinch of salt. Fish sauce provides umami and salinity; soy sauce is a milder but acceptable alternative. The burgers will lose some authenticity but will still taste good.
- ground chicken (80/20 blend with skin) → ground pork or ground turkey (both 80/20 blend). Pork is traditional in some Vietnamese grilled meat dishes; turkey works similarly to chicken. Adjust cooking time slightly if using turkey, which is leaner and can dry out more easily.
- ground turmeric → ½ tsp ground coriander plus a pinch of ground cumin. Turmeric adds earthiness and color; coriander and cumin are warm spices that won't replicate it exactly but will add depth and flavor.
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- Meal
- Dinner
- Cuisine
- Vietnamese
- Main ingredient
- Ground Chicken
- Method
- Grill & BBQ