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Crispy Vietnamese Style Chicken Burgers with Ginger Slaw

crispy vietnamese style chicken burgers - featured image
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A quick and easy recipe for crispy chicken burgers with a vibrant ginger slaw, delivering a perfect balance of textures and authentic Vietnamese flavors.

Ingredients

Scale
  • 1 lb ground chicken (450 g)
  • 2 cloves garlic, minced
  • 1 tbsp fish sauce (or soy sauce as substitute)
  • ½ tsp freshly ground black pepper
  • 2 stalks green onions, finely chopped
  • 1 large egg, room temperature
  • ½ cup panko breadcrumbs (50 g)
  • Vegetable oil for frying
  • 2 cups green cabbage, shredded (150 g)
  • 1 medium carrot, julienned or shredded
  • 1 tbsp fresh ginger, grated
  • ½ cup fresh cilantro leaves, loosely packed
  • 2 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1 tsp sesame oil
  • Salt to taste
  • 4 burger buns or Hawaiian rolls, lightly toasted or grilled
  • Mayonnaise or Sriracha mayo (optional)
  • Fresh cucumber slices (optional)

Instructions

  1. Prepare the Chicken Mixture (10 minutes): In a large bowl, combine ground chicken, minced garlic, fish sauce, black pepper, and chopped green onions. Crack in the egg and mix gently just until combined. Fold in panko breadcrumbs.
  2. Form the Patties (5 minutes): Divide the mixture into 4 equal portions (about 4 oz / 115 g each). Shape each into a round patty about ¾ inch (2 cm) thick.
  3. Make the Ginger Slaw (10 minutes): In another bowl, toss shredded cabbage, shredded carrot, grated ginger, and cilantro leaves. In a small bowl, whisk rice vinegar, honey or maple syrup, sesame oil, and salt. Pour dressing over slaw and toss well. Let sit while cooking chicken.
  4. Cook the Chicken Patties (12-15 minutes): Heat 2 tbsp vegetable oil in a skillet over medium-high heat. Cook patties 5-6 minutes per side until golden brown, crispy, and cooked through (internal temperature 165°F / 74°C).
  5. Toast the Buns (2-3 minutes): Lightly toast burger buns or Hawaiian rolls until golden and warm.
  6. Assemble the Burgers (5 minutes): Spread mayonnaise or Sriracha mayo on buns if desired. Place chicken patty on bottom bun, top with ginger slaw and cucumber slices if using, then crown with top bun.
  7. Serve Immediately: Enjoy fresh while chicken is crispy and slaw is crunchy.

Notes

Pat chicken patties dry before frying and avoid overcrowding the pan to keep them crispy. Let the ginger slaw sit for at least 10 minutes after dressing to marry flavors without sogginess. For gluten-free, substitute panko with almond flour or crushed rice crackers. For dairy-free, skip mayo or use vegan alternative. Baking option: bake patties at 400°F (200°C) for 15-20 minutes, flipping halfway.

Nutrition

Keywords: Vietnamese chicken burger, crispy chicken burger, ginger slaw, quick dinner, easy chicken recipe, Asian flavors, panko chicken patties

Find it online: https://atomicbite.com/crispy-vietnamese-style-chicken-burgers-with-ginger-slaw-easy-recipe-for-perfect-flavor/