Grilled Thai Green Curry Chicken Burgers

Name: Grilled Thai Green Curry Chicken Burgers
Prep time: 25 min
Cook time: 13 min
Total time: 38 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1½ lb (680 g) ground chicken thigh, cold, from the fridge; 3 tbsp (45 g) Thai green curry paste; 3 tbsp (45 ml) full-fat coconut milk, well shaken; 4 leaves makrut (kaffir) lime leaves, central stem removed, leaves sliced paper-thin; ¼ cup (12 g) fresh cilantro, finely chopped, tender stems included; ⅓ cup (20 g) panko breadcrumbs; 2 cloves (8 g) garlic cloves, finely grated; 2 tsp (10 ml) fish sauce; ½ tsp (3 g) kosher salt; 3 tbsp (45 ml) neutral oil (such as avocado or canola), divided: 2 tsp for the grate, 1 tsp for the patties, 1 tbsp for the buns; ⅓ cup (75 g) mayonnaise; 1 tsp (5 g) Thai green curry paste; 1 tsp (5 ml) fresh lime juice; 1 small (200 g) English cucumber, halved lengthwise, seeded, and thinly sliced into half-moons; ¼ small (30 g) red onion, very thinly sliced; 2 tbsp (30 ml) fresh lime juice; 1 tsp (4 g) granulated sugar; 2 tbsp (4 g) fresh cilantro leaves, roughly chopped; 4 buns brioche hamburger buns, split; 12 leaves Thai basil or regular basil leaves (optional)

From the MyKitchenBank Kitchen

Juicy grilled chicken patties fragrant with green curry paste, makrut lime leaf, cilantro and a little coconut milk, stacked on toasted buns with a cool lime-cucumber slaw and a creamy curry mayo.

Prep: 25 min
Cook: 13 min
Wait: 35 min
Total: 1 hr 13 min
Makes: 4 burgers

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Ingredients

4 servings

For the patties
1½ lb (680 g) ground chicken thigh, cold, from the fridge
3 tbsp (45 g) Thai green curry paste
3 tbsp (45 ml) full-fat coconut milk, well shaken
4 leaves makrut (kaffir) lime leaves, central stem removed, leaves sliced paper-thin
¼ cup (12 g) fresh cilantro, finely chopped, tender stems included
⅓ cup (20 g) panko breadcrumbs
2 cloves (8 g) garlic cloves, finely grated
2 tsp (10 ml) fish sauce
½ tsp (3 g) kosher salt
For grilling
3 tbsp (45 ml) neutral oil (such as avocado or canola), divided: 2 tsp for the grate, 1 tsp for the patties, 1 tbsp for the buns
For the curry mayo
⅓ cup (75 g) mayonnaise
1 tsp (5 g) Thai green curry paste
1 tsp (5 ml) fresh lime juice
For the lime-cucumber slaw
1 small (200 g) English cucumber, halved lengthwise, seeded, and thinly sliced into half-moons
¼ small (30 g) red onion, very thinly sliced
2 tbsp (30 ml) fresh lime juice
1 tsp (4 g) granulated sugar
2 tbsp (4 g) fresh cilantro leaves, roughly chopped
To serve
4 buns brioche hamburger buns, split
12 leaves Thai basil or regular basil leaves (optional)

Equipment (8)

Gas or charcoal grill (or heavy grill pan)
Large mixing bowl
Small bowl for the mayo
Medium bowl for the slaw
Instant-read thermometer
Wide metal spatula
Tray lined with parchment paper
Tongs and paper towels for oiling the grate

Steps

Before you start

Use ground chicken thigh (or a blend that is not 99% lean); breast-only mince makes dry burgers.
Shake the can of coconut milk well before measuring, and keep the patties cold until they hit the grill.
Green curry pastes vary a lot in heat. If yours is a hot brand, start with 2 tbsp in the patties and taste a tiny dab first.
Start the grill during the 30-minute chill so it is ready when the patties come out.

1
Mix the patty base
- In a large bowl, combine the curry paste, coconut milk, sliced lime leaves, chopped cilantro, panko, grated garlic, fish sauce and salt.
- Stir with a fork into a thick paste and let the panko soak for 2 minutes.
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Ready when: Mixture is an evenly green, damp paste with no dry panko
Tip: Slice the lime leaves as thinly as you can; large pieces are tough to chew.
2
Form the patties
- Add the cold ground chicken to the bowl.
- Using your hands, mix gently for about 30 seconds, just until the paste is evenly distributed.
- Divide into 4 equal portions (about 6 oz/170 g each).
- Shape each into a patty ¾ inch (2 cm) thick and about 4½ inches (11 cm) wide, then press a shallow dimple into the center with your thumb.
- Place on a parchment-lined tray.
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Ready when: Patties hold together and are evenly flecked with green
Tip: Overmixing makes dense, rubbery burgers. The mixture is soft and sticky, so wet your hands to shape it.
3
Chill the patties
- Cover the tray loosely and refrigerate for 30 minutes so the patties firm up.
- Make the mayo and slaw (next two steps) during this time.
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Ready when: Patties feel firm to the touch
Tip: Start preheating the grill about 10 minutes before the chill ends.
4
Make the curry mayo
- In a small bowl, whisk the mayonnaise, 1 tsp curry paste and 1 tsp lime juice until smooth.
- Cover and refrigerate until serving.
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Ready when: Sauce is smooth and evenly pale green with no streaks
5
Toss the slaw
- In a medium bowl, stir 2 tbsp lime juice with the sugar until dissolved.
- Add the cucumber, red onion and chopped cilantro and toss.
- Leave at room temperature while you grill.
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Ready when: Cucumber looks glossy and slightly softened
Tip: Drain off excess liquid with a fork before piling onto burgers so the buns stay crisp.
6
Preheat the grillOven 450°F / 230°C
- Heat a gas or charcoal grill to medium-high, about 400–450°F (200–230°C), with the lid closed for 10 minutes.
- Scrape the grate clean.
- Using tongs, dip a folded paper towel in 2 tsp of the oil and wipe the grate well.
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Ready when: Grate is very hot and glossy; you can hold your hand 5 inches above it for only 3–4 seconds
Tip: Use oil sparingly on the grate; pooled oil causes flare-ups that char the patties.
7
Grill the patties
- Brush the tops of the patties with 1 tsp of the oil.
- Place oiled-side down on the grate, close the lid, and grill 5–6 minutes without moving them.
- Flip once with a wide spatula, close the lid, and cook 4–5 minutes more.
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Ready when: Patties release easily from the grate, are browned with grill marks, and read 165°F (74°C) in the center
Tip: If a patty sticks, wait another 30 seconds; it releases once a crust forms. Don't press down with the spatula.
8
Toast the buns
- Brush the cut sides of the buns with the remaining 1 tbsp oil.
- Place cut-side down on the cooler edge of the grill for 1–2 minutes.
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Ready when: Cut sides are golden brown with light grill marks
Tip: Brioche scorches quickly because of its sugar, so stay close.
9
Rest and assemble
- Let the cooked patties rest on a plate for 3 minutes.
- Spread curry mayo on both bun halves, add basil leaves if using, set a patty on each bottom bun, top with drained slaw, and close with the bun tops.
- Serve right away.
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Ready when: Juices stay inside the patty when you bite or cut it

Good to know

Tips

Ground chicken is lean and sticky; keep it cold and handle it gently for tender patties.
Don't skip the thumb dimple: it keeps the centers from puffing into domes as they cook.
Cook by temperature, not time. Pull the patties at 165°F (74°C) in the thickest part.
No grill? Cook in a heavy skillet or grill pan over medium-high heat with 1 tbsp oil for the same times.

Make ahead

Shape the patties up to 1 day ahead, layer between parchment, cover and refrigerate. The curry mayo keeps 3 days in the fridge. Make the slaw no more than 30 minutes before serving so it stays crisp.

Storage & reheating

Room temperature: no more than 2 hours. Fridge: store cooked patties airtight up to 3 days, with slaw and mayo kept separate. Freezer: wrap cooked patties individually and freeze up to 2 months. Reheat in a covered skillet over medium-low heat for 5–6 minutes per side, or in a 350°F (175°C) oven for 12–15 minutes, until 165°F (74°C) in the center.

Substitutions

makrut (kaffir) lime leaves → 1 tsp finely grated lime zest plus 1 tbsp extra chopped cilantro. Gives a similar citrusy perfume, slightly less floral.
ground chicken thigh → ground turkey (dark meat). Same weight and timing; still cook to 165°F (74°C).
fish sauce → soy sauce. Use the same amount; the flavor will be a little less funky.
panko breadcrumbs → unsweetened shredded coconut or plain dry breadcrumbs. Use the same volume; coconut adds extra richness.