Sweet Chili Sesame Chicken Burgers

Name: Sweet Chili Sesame Chicken Burgers
Prep time: 28 min
Cook time: 22 min
Total time: 50 min
Yield: 4 servings
Cuisine: Asian Fusion
Ingredients: 1½ lb (680 g) ground chicken, cold, from the fridge; ½ cup (30 g) panko breadcrumbs; 1 large (50 g) large egg, lightly beaten; 3 whole (45 g) scallions, white and green parts thinly sliced; 2 cloves (8 g) garlic cloves, finely grated or minced; 1 tbsp (6 g) fresh ginger, peeled and finely grated; 1 tbsp (15 ml) soy sauce; 2 tsp (10 ml) toasted sesame oil; ¾ tsp (4 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 3 tbsp (27 g) sesame seeds, white, black, or a mix; 1 tbsp (15 ml) neutral oil (such as avocado or canola), for brushing the pan and patties; ⅓ cup (95 ml) Thai sweet chili sauce; 1 tbsp (15 ml) rice vinegar; 1 small (200 g) small cucumber (about 7 oz / 200 g), sliced into thin rounds (⅛ inch / 3 mm); 2 tbsp (30 ml) rice vinegar; 1 tsp (4 g) granulated sugar; ¼ tsp (1½ g) kosher salt; ⅓ cup (75 g) mayonnaise; 1 tsp (5 ml) sriracha, or to taste; 2 tsp (10 ml) fresh lime juice; 4 buns (280 g) brioche hamburger buns, split; 1 tbsp (14 g) unsalted butter, softened, for toasting the buns; 4 large leaves (40 g) butter lettuce leaves, washed and dried; ¼ cup (8 g) fresh cilantro leaves, loosely packed (optional)

From the MyKitchenBank Kitchen

Juicy baked chicken patties with ginger, garlic and scallion, crusted in toasted sesame seeds and lacquered with sticky sweet chili glaze. Piled onto toasted brioche buns with quick-pickled cucumber and a creamy sriracha-lime mayo, they taste like takeout with almost no stovetop work.

Prep: 28 min
Cook: 22 min
Wait: 20 min
Total: 1 hr 10 min
Makes: 4 burgers

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Ingredients

4 servings

For the patties
1½ lb (680 g) ground chicken, cold, from the fridge
½ cup (30 g) panko breadcrumbs
1 large (50 g) large egg, lightly beaten
3 whole (45 g) scallions, white and green parts thinly sliced
2 cloves (8 g) garlic cloves, finely grated or minced
1 tbsp (6 g) fresh ginger, peeled and finely grated
1 tbsp (15 ml) soy sauce
2 tsp (10 ml) toasted sesame oil
¾ tsp (4 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
3 tbsp (27 g) sesame seeds, white, black, or a mix
1 tbsp (15 ml) neutral oil (such as avocado or canola), for brushing the pan and patties
For the glaze
⅓ cup (95 ml) Thai sweet chili sauce
1 tbsp (15 ml) rice vinegar
For the quick-pickled cucumber
1 small (200 g) small cucumber (about 7 oz / 200 g), sliced into thin rounds (⅛ inch / 3 mm)
2 tbsp (30 ml) rice vinegar
1 tsp (4 g) granulated sugar
¼ tsp (1.5 g) kosher salt
For the sriracha-lime mayo
⅓ cup (75 g) mayonnaise
1 tsp (5 ml) sriracha, or to taste
2 tsp (10 ml) fresh lime juice
To serve
4 buns (280 g) brioche hamburger buns, split
1 tbsp (14 g) unsalted butter, softened, for toasting the buns
4 large leaves (40 g) butter lettuce leaves, washed and dried
¼ cup (8 g) fresh cilantro leaves, loosely packed (optional)

Equipment (8)

Rimmed baking sheet, 13×18-inch (33×46 cm)
Wire rack that fits inside the baking sheet (optional, for crisper bottoms)
Parchment paper
Large mixing bowl
Small mixing bowls (3)
Instant-read thermometer
Pastry brush or spoon
Large skillet or griddle for toasting buns (optional)

Steps

Before you start

Use ground chicken thigh or regular ground chicken (not extra-lean breast); the fat keeps the patties juicy.
Keep the chicken refrigerated until you mix the patties; cold meat is easier to shape.
The patties need 15 minutes in the fridge before baking, so start the oven preheat only when they go in to chill.
Have a probe or instant-read thermometer ready; the burgers are done at 165°F (74°C).

1
Pickle the cucumber
- In a small bowl, stir together the rice vinegar (2 tbsp / 30 ml), sugar (1 tsp), and ¼ tsp salt until the sugar dissolves.
- Add the thinly sliced cucumber and toss to coat.
- Set aside at room temperature, tossing once or twice, while you prepare everything else.
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Ready when: Cucumber slices look slightly glossy and taste tangy after 20–30 minutes.
Tip: Do not refrigerate yet; they pickle faster at room temperature and stay crisp either way.
2
Mix the mayo and glaze
- In one small bowl, whisk the mayonnaise, sriracha, and lime juice until smooth; cover and refrigerate.
- In a second small bowl, stir the sweet chili sauce with 1 tbsp rice vinegar to make a brushable glaze.
- Set the glaze aside.
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Ready when: Mayo is smooth and pale pink-orange; glaze is loose enough to brush.
3
Mix the patty base
- In a large bowl, combine the cold ground chicken, panko, beaten egg, scallions, garlic, ginger, soy sauce, sesame oil, ¾ tsp salt, and ½ tsp pepper.
- Mix with your hands or a fork for about 30–45 seconds, just until the ingredients are evenly distributed and the mixture looks tacky.
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Ready when: No streaks of panko or egg remain, and the mixture holds together when squeezed.
Tip: Do not overmix; working the meat too long makes dense, rubbery burgers. The mixture will be soft and sticky, which is normal for chicken.
4
Shape and coat patties
- Line a rimmed baking sheet with parchment and brush the parchment lightly with some of the neutral oil.
- Wet your hands, then divide the mixture into 4 equal portions (about 6 oz / 170 g each).
- Shape each into a patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick, pressing a shallow dimple into the center of each.
- Spread the sesame seeds on a plate and press both sides of each patty into the seeds to coat.
- Place on the prepared sheet, then brush the tops lightly with the remaining oil.
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Ready when: Patties are evenly thick with a visible sesame coating on both sides.
Tip: Keep your hands wet so the sticky mixture doesn't cling to them. The center dimple stops the burgers from puffing into domes.
5
Chill the pattiesOven 425°F / 220°C
- Refrigerate the sheet of patties, uncovered, for 15 minutes so they firm up.
- During the last 10 minutes, place a rack in the center of the oven and preheat to 425°F (220°C).
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Ready when: Patties feel firm to the touch and the oven has reached 425°F (220°C).
6
Bake first sideOven 425°F / 220°C
- Bake the patties at 425°F (220°C) for 10 minutes, until the sesame seeds on the bottom are golden and the patties release easily from the parchment.
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Ready when: Bottoms are golden brown and patties lift off the parchment without sticking.
7
Flip and bakeOven 425°F / 220°C
- Using a thin spatula, carefully flip each patty.
- Bake for another 7 minutes at 425°F (220°C), until the second side is lightly golden and the patties feel springy.
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Ready when: Patties are lightly golden and feel springy; juices run clear.
Tip: Flip gently so the sesame crust doesn't tear off.
8
Glaze and finishOven 425°F / 220°C
- Remove the sheet from the oven and brush the tops of the patties generously with about half of the sweet chili glaze.
- Return to the oven for 4–5 minutes, until the glaze is bubbling and sticky.
- Check the center of the thickest patty with a thermometer.
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Ready when: Internal temperature reads 165°F (74°C) and the glaze is bubbling and sticky.
Tip: The glaze has sugar and can scorch; pull the burgers as soon as the temperature is reached.
9
Rest and toast buns
- Move the patties to a plate and let them rest for 5 minutes.
- Meanwhile, spread the softened butter over the cut sides of the buns.
- Toast cut-side down in a large skillet over medium heat for 1–2 minutes, or place under the broiler for about 1 minute.
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Ready when: Cut sides of the buns are golden brown and fragrant.
Tip: Watch the buns closely; brioche browns quickly.
10
Assemble and serve
- Spread the sriracha-lime mayo on both halves of each bun.
- Layer the bottom bun with a lettuce leaf, a glazed patty, a brush of the remaining glaze, a generous pile of drained pickled cucumber, and cilantro if using.
- Cap with the top bun and serve right away.
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Tip: Drain the cucumber well so the buns don't get soggy.

Good to know

Tips

Ground chicken is sticky; wet hands and a chilled mixture make shaping far easier.
Check the temperature in the center of a patty, not near the edge. Chicken must reach 165°F (74°C).
For extra-crisp bottoms, bake the patties on a wire rack set inside the baking sheet; add 1–2 minutes if needed.
Toasting the sesame seeds in a dry skillet for 2 minutes before coating deepens their nutty flavor.

Make ahead

"Shape and sesame-coat the patties up to 24 hours ahead; cover tightly and refrigerate on the parchment-lined sheet (skip the extra chill time). Pickle the cucumber and mix the mayo up to 2 days ahead and refrigerate."

Storage & reheating

"Store cooked patties separately from buns and toppings in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months (wrap individually). Reheat refrigerated patties at 350°F (175°C) for 8–10 minutes, or from frozen for 18–20 minutes, until steaming hot and 165°F (74°C) inside. Assembled burgers do not keep well at room temperature; do not leave out more than 2 hours. Pickled cucumber keeps 4 days in the fridge."

Substitutions

ground chicken → ground turkey (dark meat or 93% lean). Works at the same weight and timing; keep the patties the same thickness.
panko breadcrumbs → plain dry breadcrumbs. Use about 6 tbsp (25 g); the patties will be slightly denser. For gluten-free, use gluten-free breadcrumbs and gluten-free buns and tamari.
sriracha → gochujang or chili-garlic sauce. Use the same amount, adjusting to taste for heat.
brioche hamburger buns → lettuce wraps or potato rolls. For a lighter option, serve patties in large lettuce leaves; potato rolls work the same as brioche.