Juicy chicken burger patties packed with lemongrass, cilantro, and Thai basil, finished with a spicy lime mayo.
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.
Serves 4
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.
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.
Whisk mayonnaise, sriracha, and lime juice together in a small bowl until smooth. Set aside.
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).
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.
Only use the pale, tender inner part of the lemongrass stalk — peel off the tough outer layers first, which stay fibrous even when minced fine.
Let the mixed patties rest in the fridge for at least 15 minutes before cooking; this both firms them up and lets the seasoning penetrate the meat.
Use ground chicken thigh rather than breast for a juicier patty that won't dry out over medium heat.
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.
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.
Lemongrass is a defining aromatic in Thai cooking, used extensively in dishes like tom yum soup and grilled meats such as gai yang, prized for its bright, citrusy quality that balances rich or fatty proteins. Applying these classic Thai seasonings to a Western burger format is a contemporary fusion approach rather than a dish rooted in Thai culinary tradition.
Yes, jarred lemongrass paste works as a substitute — use about 1 tablespoon per stalk called for, though fresh lemongrass gives a brighter, more distinct flavor.
This usually means the lemongrass wasn't minced fine enough, leaving stringy fibers, or the meat was overmixed, which can make chicken patties dense — mix just until the ingredients are combined.
Yes, shape the raw patties, separate with parchment paper, and freeze up to 2 months; thaw overnight in the fridge before cooking.
Per serving (320g / 11.3 oz) · 4 servings total
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