Tom Yum Chicken Burgers with Lime Aioli

Name: Tom Yum Chicken Burgers with Lime Aioli
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1½ lb (680 g) ground chicken (80/20 blend); 3 tbsp (45 g) tom yum paste; 1 tbsp (8 g) fresh galangal, minced; 2 whole (40 g) shallots, minced; 2 tbsp (12 g) fresh lemongrass, white part only, minced very fine; ½ tsp (2½ ml) fish sauce; 1 tsp (2 g) lime zest, finely grated; ⅓ cup (30 g) panko breadcrumbs; 1 whole (50 g) large egg; ½ tsp (3 g) kosher salt; ¼ tsp (1.3 ml) freshly ground black pepper; 1½ tbsp (22 ml) vegetable oil; ½ cup (120 g) mayonnaise; 2 tbsp (30 ml) fresh lime juice; 1 whole (5 g) garlic clove, minced; ¼ cup (8 g) fresh cilantro, chopped (optional); ½ whole (60 g) red onion, thinly sliced (optional); ½ whole (120 g) cucumber, thinly sliced (optional)

From the MyKitchenBank Kitchen

Thai-inspired chicken burgers infused with tom yum paste, galangal, and fresh aromatics, topped with a zesty lime aioli. These patties are juicy and aromatic, perfect served on toasted buns with crisp vegetables and fresh cilantro.

Prep: 20 min
Cook: 12 min
Wait: 30 min
Total: 1 hr 2 min
Makes: 4 burgers

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Ingredients

4 servings

For the patties
1½ lb (680 g) ground chicken (80/20 blend)
3 tbsp (45 g) tom yum paste
1 tbsp (8 g) fresh galangal, minced
2 whole (40 g) shallots, minced
2 tbsp (12 g) fresh lemongrass, white part only, minced very fine
½ tsp (2.5 ml) fish sauce
1 tsp (2 g) lime zest, finely grated
⅓ cup (30 g) panko breadcrumbs
1 whole (50 g) large egg
½ tsp (3 g) kosher salt
¼ tsp (1.3 ml) freshly ground black pepper
For cooking
1½ tbsp (22 ml) vegetable oil
For the lime aioli
½ cup (120 g) mayonnaise
2 tbsp (30 ml) fresh lime juice
1 whole (5 g) garlic clove, minced
For serving
¼ cup (8 g) fresh cilantro, chopped (optional)
½ whole (60 g) red onion, thinly sliced (optional)
½ whole (120 g) cucumber, thinly sliced (optional)

Equipment (7)

Large mixing bowl
Small bowl
9-inch (23 cm) skillet or griddle
Meat thermometer
Whisk
Spatula
Toasted burger buns (4)

Steps

Before you start

Chill the chicken mixture for at least 30 minutes before forming patties—this helps them hold together.
Toast your burger buns lightly before serving for better structure.
Have all vegetables prepped and aioli made before you start cooking the patties.

1
Mix burger patties
- In a large bowl, combine the ground chicken, tom yum paste, minced galangal, minced shallots, minced lemongrass, fish sauce, lime zest, panko, egg, kosher salt, and black pepper.
- Use a gentle hand—overworking the mixture makes tough burgers.
- Mix until just combined, about 1 minute, then divide into 4 equal portions and form into patties roughly ¾ inch (2 cm) thick.
- Make a small indent in the center of each patty with your thumb to prevent them from puffing up during cooking.
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Ready when: Patties are evenly shaped and hold together when gently pressed
Tip: Keep your hands slightly damp to prevent sticking when forming patties.
2
Chill patties
- Place the formed patties on a parchment-lined plate and refrigerate for at least 30 minutes.
- This allows the flavors to meld and helps the patties hold together during cooking.
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Ready when: Patties feel firm to the touch
Tip: You can refrigerate the patties for up to 4 hours ahead of cooking.
3
Make lime aioli
- While the patties chill, whisk together the mayonnaise, fresh lime juice, and minced garlic in a small bowl.
- Taste and adjust the lime juice if needed—it should be bright and tangy.
- Set aside.
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Ready when: Aioli is smooth and evenly combined
Tip: Make the aioli at least 15 minutes ahead so the garlic flavor develops.
4
Heat skillet
- Heat a 9-inch (23 cm) skillet or griddle over medium-high heat.
- Add the vegetable oil and let it heat until shimmering, about 1 minute.
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Ready when: Oil shimmers and moves quickly across the pan
Tip: Use a skillet wide enough to fit all 4 patties comfortably without crowding; work in batches if necessary.
5
Pan-fry pattiesOven 165°F / 75°C
- Carefully place the chilled patties in the hot skillet.
- Cook undisturbed for 5–6 minutes on the first side until a golden-brown crust forms.
- Flip gently and cook for another 5–6 minutes on the second side until the internal temperature reaches 165°F (74°C) when measured at the center of the thickest patty.
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Ready when: Internal temperature is 165°F (74°C); exterior is golden brown
Tip: Resist the urge to flip early—allow the first side to develop a good crust before turning.
6
Rest patties
- Transfer the cooked patties to a clean plate and let them rest for 2 minutes.
- This allows the juices to redistribute and keeps the burgers moist.
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Ready when: Patties are warm and steaming
Tip: Do not skip this step—it makes a noticeable difference in juiciness.
7
Assemble burgers
- Spread a generous layer of lime aioli on both sides of each toasted bun.
- Place a cooked patty on the bottom bun and top with sliced red onion, cucumber, and fresh cilantro as desired.
- Close with the top bun and serve immediately.
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Ready when: Burgers are assembled and ready to eat
Tip: Serve immediately while the patties are still hot for the best contrast with cool, crisp vegetables.

Good to know

Tips

To prevent dry burgers, use ground chicken with at least 20% fat (80/20 blend). Lean chicken dries out quickly.
Toast your burger buns lightly in a dry skillet or on the griddle—this adds crunch and prevents them from absorbing moisture.
Fresh aromatics like cilantro, red onion, and cucumber are essential to balance the rich, spiced patty and bright aioli.
For extra heat, add 1–2 thin slices of Thai bird's eye chili to the burger, or whisk a pinch of cayenne pepper into the aioli.

Make ahead

Patties can be formed, wrapped, and refrigerated up to 4 hours ahead. Lime aioli can be made up to 1 day ahead and stored covered in the refrigerator. Assemble burgers just before serving.

Storage & reheating

Store leftover cooked patties in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for 8 minutes or in a skillet over medium heat for 2–3 minutes per side. Lime aioli keeps refrigerated for up to 5 days. Do not freeze the assembled burgers, but uncooked patties can be frozen in an airtight container for up to 2 months; thaw in the refrigerator before cooking.

Substitutions

tom yum paste → red curry paste mixed with 1 tsp fish sauce and 1 tsp lime juice. Provides similar depth and aromatics, though slightly milder. Adjust the amount to taste.
fresh galangal → fresh ginger (1 tbsp minced) combined with ½ tsp ground coriander. Ginger is more peppery than galangal, but the coriander adds earthiness. Use half the amount of ginger.
fresh lemongrass → zest and juice of ½ additional lime plus ½ tsp dried lemongrass. Fresh lemongrass is best, but this combination captures the citrus brightness.
mayonnaise → Greek yogurt or sour cream mixed with mayo (half and half). Creates a lighter aioli with tangy notes. Use the same total amount.