Panang Chicken Burgers with Crispy Shallots

Name: Panang Chicken Burgers with Crispy Shallots
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1½ lb (680 g) ground chicken (85/15 lean); 3 tbsp (45 g) panang curry paste; ¼ cup (60 ml) unsweetened coconut milk, the thick cream from the top of the can; 6 leaves fresh kaffir lime leaves, very finely sliced (remove tough center vein); ¼ cup (25 g) panko breadcrumbs; ½ tbsp (8 ml) fish sauce; 1 tbsp (15 ml) fresh lime juice; 1 whole large egg, lightly beaten; 2 medium (120 g) shallots, thinly sliced into rings; ½ cup (120 ml) vegetable oil; to taste kosher salt; to taste freshly ground black pepper; 4 whole hamburger buns, split; 1 tbsp (14 g) unsalted butter, softened; ½ cup (12 g) fresh cilantro, loosely packed (optional); ½ whole (150 g) cucumber, thinly sliced (optional); ⅓ cup (75 ml) Thai chili mayo (sriracha mixed into mayo) (optional)

From the MyKitchenBank Kitchen

Thai-inspired ground chicken burgers infused with panang curry paste, coconut milk, and kaffir lime leaves, grilled until golden and topped with crispy fried shallots. These aromatic burgers deliver bold coconut and curry flavors with a juicy interior and caramelized exterior. Serve on toasted buns with fresh herbs, cucumber, and Thai chili mayo.

Prep: 20 min
Cook: 15 min
Wait: 30 min
Total: 1 hr 5 min
Makes: 4 burgers

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Ingredients

4 servings

1½ lb (680 g) ground chicken (85/15 lean)
3 tbsp (45 g) panang curry paste
¼ cup (60 ml) unsweetened coconut milk, the thick cream from the top of the can
6 leaves fresh kaffir lime leaves, very finely sliced (remove tough center vein)
¼ cup (25 g) panko breadcrumbs
½ tbsp (8 ml) fish sauce
1 tbsp (15 ml) fresh lime juice
1 whole large egg, lightly beaten
For the crispy shallots
2 medium (120 g) shallots, thinly sliced into rings
½ cup (120 ml) vegetable oil
to taste kosher salt
to taste freshly ground black pepper
For serving
4 whole hamburger buns, split
1 tbsp (14 g) unsalted butter, softened
½ cup (12 g) fresh cilantro, loosely packed (optional)
½ whole (150 g) cucumber, thinly sliced (optional)
⅓ cup (75 ml) Thai chili mayo (sriracha mixed into mayo) (optional)

Equipment (7)

Large mixing bowl
Small skillet or saucepan (8-inch or 20 cm)
Slotted spoon
Paper towels
Grill or grill pan
Instant-read thermometer
Burger turner or wide spatula

Steps

Before you start

Preheat your grill to medium-high heat (about 400°F or 200°C)
Remove ground chicken from the refrigerator 10 minutes before mixing to ensure a lighter texture
Have all burger ingredients measured and ready before you begin forming patties
If using fresh kaffir lime leaves, slice them very thinly to distribute evenly

1
Fry the shallotsOven 350°F / 175°C
- Heat the vegetable oil in a small skillet over medium heat until shimmering (about 350°F or 175°C).
- Add the thinly sliced shallots and stir occasionally.
- They will begin golden after 4–5 minutes.
- Continue frying until deeply golden brown and crispy, about 8–10 minutes total.
- Remove with a slotted spoon and drain on paper towels.
- Season lightly with salt while still warm.
- Set aside.
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Ready when: Shallots are deeply golden brown and crispy
Tip: Watch carefully—shallots go from golden to burnt quickly. If oil is too hot, they'll brown before crisping. Fry ahead of time if needed and store in an airtight container for up to 1 hour.
2
Mix the burger patties
- In a large mixing bowl, combine the ground chicken, panang curry paste, coconut milk cream, finely sliced kaffir lime leaves, panko breadcrumbs, fish sauce, lime juice, and beaten egg.
- Using your hands, gently mix until just combined—do not overwork the mixture, as this will result in dense, tough burgers.
- Season with salt and pepper to taste.
- Divide into 4 equal portions and gently form into patties about ¾ inch (2 cm) thick and 3½ inches (9 cm) in diameter.
- Make a small thumbprint indentation in the center of each patty.
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Ready when: Mixture is evenly combined with no streaks of raw chicken; patties hold together
Tip: The thumbprint prevents the patties from puffing up on the grill as they cook. Keep your hands slightly damp to prevent sticking.
3
Chill the patties
- Place the formed patties on a plate, cover with plastic wrap, and refrigerate for at least 30 minutes.
- This allows the flavors to meld and helps the patties stay together on the grill.
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Tip: You can make the patties up to 4 hours ahead and chill them until ready to grill.
4
Grill the burgersOven 400°F / 205°C
- Heat your grill to medium-high heat (about 400°F or 200°C).
- Lightly oil the grill grates.
- Place the chilled patties on the grill and cook for 6–7 minutes without moving them, until a golden crust forms on the bottom.
- Flip carefully with a wide spatula and cook for another 5–6 minutes on the second side until an instant-read thermometer inserted into the thickest part of a patty reaches 165°F (74°C) and the patty feels firm when gently pressed.
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Ready when: Internal temperature reaches 165°F (74°C); exterior is golden brown and slightly charred at the edges
Tip: Resist the urge to press down on the patties—this squeezes out juices and dries them out. If your grill flares up due to coconut milk dripping, move the burgers to a cooler zone temporarily.
5
Toast the buns
- In the last 2 minutes of cooking, brush the cut sides of the hamburger buns with softened butter and place them cut-side down on the grill for 1–2 minutes until lightly golden and toasted.
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Ready when: Buns are lightly golden with faint grill marks
Tip: Keep an eye on the buns—they toast quickly and can blacken in seconds if the grill is very hot.
6
Assemble the burgers
- Place each grilled patty on a toasted bun bottom.
- Top with a generous handful of crispy shallots, Thai chili mayo, fresh cilantro, and thin cucumber slices.
- Finish with the bun top and serve immediately.
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Tip: Assemble just before serving so the toasted buns stay warm and crispy. The crispy shallots will soften if left to sit too long.

Good to know

Tips

To prevent the curry paste from clumping in the ground chicken, mix it with the coconut milk cream before adding to the bowl.
Ground chicken at 85/15 lean is ideal—it stays moist on the grill. Leaner chicken will produce drier patties.
If you don't have access to fresh kaffir lime leaves, frozen ones (thawed and sliced) work well, or substitute the zest of 1 lime for aromatic brightness.
Grill these burgers over medium-high heat rather than high heat; the coconut milk in the mixture can cause flare-ups if the fire is too hot. Keep a cooler zone on your grill to move burgers if needed.

Make ahead

Patties can be formed and refrigerated up to 4 hours ahead. Crispy shallots can be fried 1–2 hours ahead and stored in an airtight container. Thai chili mayo can be made 3 days ahead. Do not assemble the full burger until just before serving.

Storage & reheating

Store leftover cooked burgers (without toppings) in an airtight container in the refrigerator for up to 2 days. Reheat gently on a grill or in a skillet over medium heat for 2–3 minutes per side until warmed through. Crispy shallots keep in an airtight container at room temperature for 2 days (they will soften in the fridge). Freeze uncooked patties for up to 3 months; thaw overnight in the fridge and grill without additional chilling.

Substitutions

panang curry paste → Red curry paste. Use the same amount. The flavor will be brighter and slightly less rich, but still delicious.
fresh kaffir lime leaves → Zest of 1 lime, very finely minced. Provides citrus brightness but won't have the same aromatic complexity. Use the zest only, not the juice.
fish sauce → Soy sauce. Use ¾ tbsp (12 ml) soy sauce instead. The umami will be similar but slightly saltier, so taste the mixture before seasoning.
panko breadcrumbs → Regular breadcrumbs or crushed saltine crackers. Use the same amount. Regular breadcrumbs will make slightly denser patties; crackers add a subtle salty note.