Sambal Matah Chicken Burgers with Lime

Name: Sambal Matah Chicken Burgers with Lime
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1¼ lb (567 g) ground chicken (80/20 blend preferred), cold; 3 medium (150 g) shallots, thinly sliced into rings; 3 whole Thai red chilies (or bird's eye chilies), thinly sliced, seeds included; 4 cloves (20 g) garlic cloves, minced; 3 tablespoon (45 ml) fresh lime juice; 1½ teaspoon (7½ ml) fish sauce; ⅓ cup (30 g) unsweetened shredded coconut, toasted; ¼ cup (12 g) fresh cilantro leaves, chopped; 1 teaspoon (2 g) lime zest; ¼ cup (25 g) panko breadcrumbs; 1 whole large egg, lightly beaten; ½ teaspoon (3 g) kosher salt; ¼ teaspoon (½ g) freshly ground black pepper; 1 tablespoon (15 ml) vegetable oil (for grill); 4 whole burger buns (brioche or soft rolls); 1 tablespoon (14 g) unsalted butter, softened; ¼ cup (20 g) crispy fried shallots (store-bought or homemade) (optional); 2 whole lime wedges, for serving (optional)

From the MyKitchenBank Kitchen

Fragrant grilled chicken burgers infused with sambal matah—a raw Thai condiment of shallots, garlic, chilies, and lime—plus fresh herbs and toasted coconut. The patties are light and juicy, topped with more sambal and crispy fried shallots for authentic Southeast Asian flavor.

Prep: 25 min
Cook: 12 min
Wait: 20 min
Total: 57 min
Makes: 4 burgers

Save to My Kitchen Jump to recipe

Ingredients

4 servings

1¼ lb (567 g) ground chicken (80/20 blend preferred), cold
3 medium (150 g) shallots, thinly sliced into rings
3 whole Thai red chilies (or bird's eye chilies), thinly sliced, seeds included
4 cloves (20 g) garlic cloves, minced
3 tablespoon (45 ml) fresh lime juice
1½ teaspoon (7.5 ml) fish sauce
⅓ cup (30 g) unsweetened shredded coconut, toasted
¼ cup (12 g) fresh cilantro leaves, chopped
1 teaspoon (2 g) lime zest
¼ cup (25 g) panko breadcrumbs
1 whole large egg, lightly beaten
½ teaspoon (3 g) kosher salt
¼ teaspoon (0.5 g) freshly ground black pepper
1 tablespoon (15 ml) vegetable oil (for grill)
4 whole burger buns (brioche or soft rolls)
1 tablespoon (14 g) unsalted butter, softened
¼ cup (20 g) crispy fried shallots (store-bought or homemade) (optional)
2 whole lime wedges, for serving (optional)

Equipment (7)

Large mixing bowl
Grill or grill pan
Instant-read thermometer
Shallow dish or plate (for shaping patties)
Small skillet (for toasting coconut)
Box grater or microplane (for lime zest)
Citrus juicer or press

Steps

Before you start

Preheat grill or grill pan to medium-high heat (around 400°F / 200°C)
Chill the ground chicken in the freezer for 20 minutes before mixing so patties hold together better
Have all aromatics prepped and measured before you start

1
Toast the coconut
- Heat a small skillet over medium heat.
- Add the unsweetened shredded coconut and toast, stirring frequently, for 3–4 minutes until fragrant and light golden.
- Watch carefully so it doesn't burn.
- Transfer to a plate to cool.
+ Show details− Hide details
Ready when: Coconut is fragrant and light golden brown
Tip: Don't step away—coconut burns quickly. Toasting brings out deep coconut flavor.
2
Make the sambal matah base
- In a small bowl, combine the sliced shallots, sliced Thai chilies, minced garlic, lime juice, and fish sauce.
- Stir well to combine.
- This is your sambal matah; reserve 1/3 cup (80 ml) to fold into the burger mixture, and set aside the rest as a topping.
+ Show details− Hide details
Tip: Make sambal matah fresh; it's best used on the same day for bright, raw flavors.
3
Prepare the burger mixture
- In a large mixing bowl, combine the cold ground chicken, 1/3 cup (80 ml) of the sambal matah, toasted coconut, chopped cilantro, lime zest, panko breadcrumbs, beaten egg, salt, and black pepper.
- Using your hands, gently mix until just combined—don't overmix, as this makes the patties tough.
- Divide into 4 equal portions and shape each into a patty about 3/4 inch (2 cm) thick and 3.5 inches (9 cm) in diameter.
- Place on a plate and refrigerate while you heat the grill.
+ Show details− Hide details
Ready when: Four patties formed and refrigerated
Tip: Handle the meat as little as possible. Overworking creates dense, dry burgers.
4
Oil and preheat the grillOven 400°F / 205°C
- Preheat your grill or grill pan to medium-high heat (about 400°F / 200°C).
- Once hot, lightly brush the grates with vegetable oil to prevent sticking.
+ Show details− Hide details
Ready when: Grill is hot and grates are oiled
Tip: A properly oiled, hot grill is key to a good crust and grill marks.
5
Grill the burgersOven 165°F / 75°C
- Place the patties on the grill and cook without moving for 5–6 minutes until the bottom is golden and a crust forms.
- Flip once and cook the second side for 5–6 minutes until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and no pink remains.
- Avoid pressing down on the patties while cooking, as this squeezes out juices.
+ Show details− Hide details
Ready when: Internal temperature reaches 165°F (74°C), patties are golden and firm
Tip: Don't flip too early—patties need 5–6 minutes to develop a crust. Resist the urge to press down.
6
Toast the buns
- In the final minute of cooking the burgers, brush the cut sides of the burger buns with softened butter.
- Place them cut-side down on the cooler edge of the grill or in a separate skillet over medium heat for 1–2 minutes until lightly toasted and golden.
+ Show details− Hide details
Ready when: Buns are light golden brown
Tip: Toasted buns add texture and prevent sogginess from the sambal and burger juices.
7
Assemble the burgers
- Place a warm patty on the bottom bun.
- Top with 2–3 tablespoons (30–45 ml) of the reserved sambal matah and a generous pinch of crispy fried shallots.
- Set the top bun in place and serve immediately with lime wedges on the side.
+ Show details− Hide details
Tip: Add the sambal matah just before serving so it stays fresh and crunchy. The fried shallots add essential texture.

Good to know

Tips

For extra flavor, finely chop a small handful of fresh Thai basil or mint and stir into the reserved sambal matah just before serving.
If you can't find store-bought crispy fried shallots, make them by frying thinly sliced shallots in oil over medium heat until golden, then draining on paper towels.
Sambal matah is a traditional raw condiment from Bali; the key is the fresh citrus, chilies, and shallots. Don't be tempted to cook it—the raw bite is essential.
These burgers pair beautifully with a cold Thai iced tea, lime soda, or a crisp lager beer.

Make ahead

You can form the patties up to 6 hours ahead; cover and refrigerate. The sambal matah is best made fresh on the day of serving to preserve the bright, raw flavors, but it can be made up to 4 hours ahead and kept covered in the fridge.

Storage & reheating

Cooked burgers (without buns) can be refrigerated in an airtight container for up to 3 days and reheated gently on a grill or in a low oven (300°F / 150°C) for 5 minutes. The sambal matah will keep refrigerated for up to 3 days but is best within 1 day. Freeze uncooked patties for up to 2 months wrapped individually; grill from frozen, adding 3–4 minutes to the cooking time.

Substitutions

Thai red chilies (or bird's eye chilies) → jalapeño or Fresno peppers (use 2 to match heat level). Thai chilies are hotter; jalapeños will give a milder result and slightly different flavor profile.
fish sauce → soy sauce or tamari. Use the same amount. You'll lose some umami depth but still get good savory seasoning.
fresh cilantro leaves → Thai basil or mint. Both add fresh herbal notes. Basil is more aromatic and peppery; mint is cooling and bright.
unsweetened shredded coconut → sesame seeds (toasted). Different flavor but adds a similar nutty crunch to the patty. Use 1/4 cup (30 g).