Sriracha Mayo Chicken Burgers

Name: Sriracha Mayo Chicken Burgers
Prep time: 12 min
Cook time: 12 min
Total time: 24 min
Yield: 4 servings
Cuisine: Asian-American
Ingredients: 1¼ lb (565 g) ground chicken (20% fat preferred), cold, patted dry; 4 tbsp (60 ml) mayonnaise; 2 tbsp (30 ml) sriracha hot sauce; ½ cup (60 g) panko breadcrumbs; 1 large egg, lightly beaten; ¾ tsp (4 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; ½ tsp (1½ g) garlic powder; 1½ tbsp (22 ml) neutral oil (canola or vegetable); 4 burger buns; 4 leaves butter lettuce or leafy lettuce (optional); 1 ripe tomato, sliced (optional)

From the MyKitchenBank Kitchen

Juicy pan-fried chicken burgers with a spiced sriracha-mayo filling and panko crust. These burgers deliver bold heat and creamy richness in every bite, ready in under 30 minutes.

Prep: 12 min
Cook: 12 min
Wait: 10 min
Total: 34 min
Makes: 4 burgers

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Steps

Before you start

Remove ground chicken from the fridge 15 minutes before cooking so it's easier to form
Gather all ingredients and prep your work surface
Have burger buns and toppings ready before you start cooking
Pat the ground chicken dry with paper towels to help it hold together

1
Make sriracha mayo
- In a small bowl, whisk together 4 tbsp mayonnaise and 2 tbsp sriracha hot sauce until well combined.
- Taste and adjust the ratio of heat to creaminess if desired.
- Set aside.
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Ready when: Mixture is smooth and evenly colored
Tip: Make this ahead and refrigerate up to 3 days so flavors meld.
2
Combine burger mixture
- In a large bowl, add 1.25 lb cold ground chicken, ½ cup panko breadcrumbs, 1 lightly beaten egg, ¾ tsp kosher salt, ¼ tsp black pepper, and ½ tsp garlic powder.
- Gently fold and mix with your hands until just combined; do not overwork or the burgers will be dense and tough.
- The mixture should feel slightly sticky but hold together.
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Ready when: Ingredients are evenly distributed and mixture holds together loosely
Tip: Use your hands only and avoid squeezing or packing the mixture—handle it as little as possible for tender, juicy burgers.
3
Shape burger patties
- Divide the mixture into 4 equal portions (about 140 g each).
- Gently shape each portion into a patty roughly ¾ inch thick and 3.5 inches wide.
- Make a shallow dimple with your thumb in the center of each patty to prevent it from puffing up during cooking.
- Place the patties on a plate.
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Ready when: Patties are uniformly shaped with a center indent
Tip: Work gently and chill patties in the freezer for 5 minutes if they feel too warm or soft to handle.
4
Refrigerate patties
- Place shaped patties in the refrigerator for at least 10 minutes.
- This allows the panko to absorb moisture and helps the patties hold together better during cooking.
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Tip: Chilling is crucial for keeping the burgers intact; don't skip this step even if rushed.
5
Heat skillet and add oil
- Heat a large nonstick or cast-iron skillet over medium-high heat for 1 minute.
- Add 1.5 tbsp neutral oil and heat until shimmering and just beginning to smoke, about 1 additional minute.
- The pan should be hot enough that a drop of water sizzles immediately.
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Ready when: Oil shimmers and thin wisps of smoke appear
Tip: Use medium-high, not high—too much heat will burn the outside before the inside cooks through.
6
Cook first side of burgers
- Carefully place the 4 chilled patties into the hot skillet, spacing them about 1 inch apart.
- Cook without moving or pressing them for 5–6 minutes.
- The burgers should develop a golden-brown crust.
- Resist the urge to flip or press; this creates the crust and keeps the interior juicy.
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Ready when: Bottom is deep golden brown and releases easily from the pan
Tip: Don't press the burgers—it squeezes out juice and dries them out. Trust the heat and time.
7
Flip and cook second sideOven 165°F / 75°C
- Using a spatula, carefully flip each burger.
- Cook the second side for 4–5 minutes without pressing, until the internal temperature reaches 165°F (74°C) when measured in the thickest part.
- The exterior should be evenly browned.
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Ready when: Internal temperature is 165°F (74°C); exterior is golden brown all over
Tip: Use an instant-read thermometer inserted horizontally into the side to avoid touching the pan or crust.
8
Toast buns (optional)
- While the burgers cook, lightly butter both cut sides of each burger bun and place them cut-side down in a separate small skillet or on the unused area of the main skillet for 1–2 minutes, until golden and crispy.
- Remove to a plate.
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Ready when: Buns are lightly golden and warm
Tip: Toasting the buns keeps them from getting soggy and adds pleasant texture contrast.
9
Assemble burgers
- Spread 1 tbsp of sriracha mayo on the bottom half of each toasted bun.
- Top with a burger patty, then lettuce and tomato slices if using.
- Add a second tbsp of sriracha mayo on top of the patty, then crown with the bun top.
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Ready when: Burgers are fully assembled with toppings and mayo
Tip: Place mayo on both bun halves so it anchors the lettuce and tomato in place.

Good to know

Tips

Ground chicken with 20% fat (often labeled 93/7 or sold as thigh meat) is crucial for juicy burgers. Leaner chicken (99% fat-free breast) will be dry no matter how carefully you cook it.
Don't skip chilling the shaped patties—it's the difference between burgers that hold together and ones that fall apart in the skillet.
Build the burgers to order just before serving so the buns stay warm and toppings don't make the bread soggy.
To double the recipe, simply double all quantities. The cooking time on medium-high heat will remain the same; just leave enough space in the skillet (use two skillets if needed) so the burgers brown instead of steam.

Make ahead

Sriracha mayo can be made up to 3 days ahead and refrigerated. Burger patties can be shaped, covered, and refrigerated for up to 8 hours before cooking.

Storage & reheating

Cooked burgers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for 5–7 minutes wrapped in foil, or in a skillet over medium heat for 2–3 minutes per side. Sriracha mayo keeps refrigerated for up to 1 week. Do not freeze cooked burgers as they become dry.

Substitutions

sriracha hot sauce → Sambal oelek or Thai red chili paste. Use the same amount or adjust to taste for similar heat and depth with a slightly different flavor profile.
panko breadcrumbs → Regular breadcrumbs or crushed crackers (e.g., Ritz). Use slightly less (about ⅓ cup) as regular breadcrumbs absorb more moisture and can make the burgers dense if overused.
ground chicken (20% fat preferred) → Ground turkey (thigh meat preferred). Use the same amount; turkey thigh has similar fat content and will yield equally juicy results. Breast meat will be drier.
mayonnaise → Greek yogurt mixed with sriracha. Mix 3 tbsp plain Greek yogurt with 2 tbsp sriracha for a lighter, tangier spread. Flavor will be less creamy but still bold.