Thai Chicken Burger With Hoisin Mayo & Potato Wedges

These healthful burgers are flavored with the taste of Thailand, making them a delightful dinner option.
6 faves | 2 recommends
Nutrition per serving    (USDA % daily values)
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Ingredients for 2 servings

Ground Chicken

2 ounces Panko Bread Crumbs

2 Artisanal Buns

2 Stalks Lemongrass

1 Piece Ginger

2 Cloves Garlic

1 Tablespoon Soy Sauce

2 Tablespoons Hoisin

2 Tablespoons Mayonnaise

1 Teaspoon Sriracha

1 Teaspoon Sesame Oil

Small Bunch Cilantro

1 Medium Heirloom Tomato

2 Large Russet Potatoes

Small Bunch Thyme



Heat the oven to 500°F. While you are waiting for the oven to heat up peel the tough outer layers off the lemongrass to expose the tender white core. You will know you have peeled enough when the layers become soft and pliable and are no longer tough and fibrous. Likewise, peel the garlic and ginger. Chop the lemongrass, garlic, and ginger finely and set aside.


Cut the potatoes in half on the length and then cut each half into quarters on the length and place in a large bowl.


Pick the Thyme leaves off the stem and chop roughly. Add the thyme to the potato bowl along with salt and pepper. Drizzle in about a Tablespoon of olive oil and toss together. Place on a sheet tray and put in the oven to roast, this will take around 25 minutes.


Wash your hands and mix the ground chicken, panko, chopped lemongrass, ginger, garlic, soy sauce, , sriracha, sesame oil, half the hoisin and salt and pepper in a large bowl. Form this mixture into 2 beautiful hamburger patties. Wash your hands again. Heat a pan to medium and add a little olive oil to coat the bottom. Place the burger patties in the pan and cook for about 5-6 minutes on each side until the meat is totally cooked through. If you have a meat thermometer, it should read 165F in the middle of the burgers. If you don’t, just take a peek with a fork and knife and make sure there’s no pink left. Don’t forget--the flatter the patty the faster it will cook!


While you are waiting for the burgers to cook, mix together the remaining hoisin and mayonnaise in a small bowl. Slice the tomato and wash the cilantro under cold water, then cut off any roots and long stems from the leafy tops.


By now the potato wedges should be done. Test them by poking them with a fork. It should go in and come back out with very little resistance. Once they’re done, you can remove them from the oven and set aside.


Cut the burger buns in half (you can toast them in the hot pan if you want to!), and liberally spread the hoisin mayo onto the insides of the top and bottom. Add the patty and top with the heirloom tomato and a large bunch of cilantro, which takes the place of lettuce. Serve with the potato wedges and your favorite condiments and dig in!

View instructions at
Blue Apron

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