Thai Basil Chicken Burgers with Sriracha-Lime Mayo
Juicy pan-seared chicken patties packed with Thai basil, fresh chilies, garlic and fish sauce, stacked on toasted brioche with a crisp cucumber-carrot slaw and a spicy lime mayo. It's the flavor of pad kra pao in burger form.
Steps
Before you start
- Use ground chicken thigh (or a blend with at least 10% fat). Lean breast meat makes dry, crumbly patties.
- Keep the chicken refrigerated until you mix the patties; cold meat is easier to shape and holds together better.
- Thai chilies are very hot. Wear gloves or wash your hands well after mincing, and start with 2 chilies if you prefer less heat.
- Read the timing: the patties need 20 minutes in the fridge before cooking, so make the slaw and sauce during that time.
Make the quick slaw
- In a small bowl, stir the rice vinegar, sugar and kosher salt until the sugar dissolves.
- Add the sliced cucumber and grated carrot and toss well.
- Set aside at room temperature; it will soften slightly and absorb flavor while the patties chill.
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Ready when: Sugar and salt are fully dissolved and the vegetables are evenly glossy.
Stir the sriracha-lime mayo
- In another small bowl, whisk the mayonnaise, sriracha and lime juice until smooth and evenly pink-orange.
- Taste and add a little more sriracha if you want more heat.
- Refrigerate until serving.
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Ready when: Sauce is smooth with no white streaks.
Mix the patty mixture
- In a large bowl, combine the chopped Thai basil, minced chilies, garlic, shallot, fish sauce, oyster sauce, brown sugar, white pepper and panko.
- Add the cold ground chicken.
- Using your hands, mix gently for about 30 seconds, just until the seasonings are evenly distributed.
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Ready when: No pockets of plain chicken or clumps of panko remain; the mixture is tacky and holds together when pressed.
Tip: Overmixing makes the patties dense and rubbery, so stop as soon as everything is combined.
Shape and chill patties
- 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, then press a shallow dimple into the center with your thumb.
- Place on a plate or parchment-lined tray, cover, and refrigerate for 20 minutes.
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Ready when: Patties feel firm and cold to the touch.
Tip: The dimple stops the centers from puffing up into domes as they cook.
Sear the first side
- Heat the oil in a 12-inch (30 cm) skillet over medium-high heat for about 2 minutes until it shimmers.
- Add the patties with space between them (cook in two batches if needed).
- Cook without moving for 5 minutes.
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Ready when: The underside is deep golden brown and the patties release easily from the pan.
Tip: If they stick, wait another 30 seconds; they release once a crust forms. Do not press down on the patties.
Flip and finish cooking
- Flip the patties, reduce the heat to medium, and cook 3 minutes uncovered.
- Cover the pan with a lid for 1 to 2 minutes more to cook through.
- Insert an instant-read thermometer into the side of the thickest patty.
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Ready when: Internal temperature reads 165°F (74°C), and juices run clear.
Tip: Ground chicken must reach 165°F (74°C); do not serve it pink or undercooked.
Rest patties, toast buns
- Move the patties to a clean plate and let them rest for 3 minutes.
- Meanwhile, wipe out the skillet, reduce the heat to medium-low, and melt the butter.
- Place the bun halves cut side down and toast for 1 to 2 minutes.
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Ready when: Cut sides of the buns are golden brown and lightly crisp.
Tip: Watch the buns closely; brioche browns fast because of its sugar.
Assemble the burgers
- Spread the sriracha-lime mayo generously on both cut sides of each toasted bun.
- Set a patty on each bottom bun, then top with 4 whole Thai basil leaves per burger and a pile of drained slaw.
- Add the bun tops and serve right away.
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Ready when: Burgers are stacked and the basil is tucked against the warm patty so its aroma blooms.
Tip: Lift the slaw out with a fork so excess liquid doesn't make the bottom bun soggy.
Good to know
Tips
- Use thigh meat for juicy patties; if you can only find lean ground chicken, mix in 1 tablespoon of oil.
- Chop the basil finely so it distributes through the patty and doesn't create weak spots that crack when flipped.
- Don't crowd the pan. Patties that touch will steam instead of forming a golden crust.
- Wet your hands lightly with cold water when shaping to prevent the sticky mixture from clinging to them.
Make ahead
"Shape the patties up to 24 hours ahead, separate with parchment, cover and refrigerate. The sriracha-lime mayo keeps up to 3 days in the fridge. Make the slaw no more than 2 hours ahead for the best crunch."
Storage & reheating
Room temperature: no more than 2 hours. Fridge: store cooked patties separately from buns and slaw in an airtight container for up to 3 days. Freezer: freeze cooked patties up to 2 months, or raw shaped patties (parchment between) up to 3 months. Reheat cooked patties in a covered skillet over medium-low heat for 4 to 5 minutes, or in a 350°F (175°C) oven for 10 to 12 minutes, until steaming hot and 165°F (74°C) inside. Cook frozen raw patties from frozen, adding 2 to 3 minutes per side.
Substitutions
- Thai basil leaves → Holy basil, or regular Italian basil plus a few fresh mint leaves. Holy basil is the most authentic for pad kra pao. Italian basil is milder and less peppery.
- Thai bird's eye chilies → 1 red Fresno chili or 1 jalapeño. Gives a milder heat; keep the seeds for more kick.
- oyster sauce → Hoisin sauce, or soy sauce with an extra pinch of sugar. Hoisin is sweeter. Use vegetarian mushroom oyster sauce if preferred.
- brioche hamburger buns → Potato rolls or lettuce wraps. Lettuce cups make this gluten-free; skip the butter toasting step.
