Thai Lemongrass Herb Chicken Burgers

About This Recipe

This burger draws on the flavor profile of Thai grilled chicken (gai yang) and larb, both of which lean heavily on lemongrass, fresh herbs, fish sauce, and lime rather than the heavier spice blends found in other grilled meats. Reshaping those flavors into a burger patty is not a traditional Thai format, but the seasoning technique — finely minced lemongrass and a generous handful of herbs worked directly into ground meat — is lifted straight from real Thai cooking. The technique that matters is prepping the lemongrass correctly: only the tender inner core of the stalk should be used, minced very fine, since the tough outer layers stay fibrous even after cooking. A short rest after mixing lets the lemongrass and fish sauce season the meat through before it hits the pan, rather than staying separate flavors sitting on the surface. Finished with a quick sriracha-lime mayo and a scattering of fresh herbs and pickled vegetables, this burger balances the lemongrass's citrusy aromatic quality against savory fish sauce and a spicy, tangy finishing sauce.

Ingredients

Serves 4

• 500 gground chicken thigh
• 2 stalkslemongrass(tender inner core only, minced fine)
• 3 clovesgarlic(minced)
• 0.25 cupcilantro(chopped)
• 0.25 cupThai basil(chopped)
• 2 tbspfish sauce
• 1 tbspbrown sugar
• 1egg
• 0.25 cuppanko breadcrumbs
• 2 tbspneutral oil
• 0.5 cupmayonnaise
• 1 tbspsriracha
• 1 tbsplime juice
• 4burger buns

Instructions

1. 1

   Mix the patties

   Combine ground chicken, minced lemongrass, garlic, cilantro, basil, fish sauce, brown sugar, egg, and panko in a bowl. Mix just until combined, then shape into 4 patties.

2. 2

   Rest the patties

   Cover and refrigerate the patties 15 minutes so the lemongrass and fish sauce season the meat through and the mixture firms up for easier cooking.

   Mince the lemongrass as fine as you can, almost to a paste — larger pieces stay tough and stringy no matter how long you cook the patty.

3. 3

   Make the sauce

   Whisk mayonnaise, sriracha, and lime juice together in a small bowl until smooth. Set aside.

4. 4

   Cook the patties

   Heat oil in a skillet over medium heat. Cook patties 5-6 minutes per side until browned and cooked through (internal temperature 165°F/74°C).

5. 5

   Assemble the burgers

   Toast the buns if desired. Spread sriracha-lime mayo on both cut sides, then build each burger with a patty and any extra herbs or pickled vegetables you like. Serve immediately.

Variations

• •

  Grill the patties over charcoal instead of pan-searing for a smokier, more traditional Thai-grilled flavor.

• •

  Add a slice of grilled pineapple to the burger for extra sweetness that complements the lemongrass.

• •

  Serve the patties without buns over rice noodles or jasmine rice for a lower-carb option.

Storage

Refrigerate cooked patties up to 3 days in an airtight container. Reheat gently in a covered skillet with a splash of water to keep them from drying out; assemble burgers fresh.

Frequently Asked Questions