Tasty Bang Bang Chicken Burger

I’ve been on a mission to find burgers that actually excite me again. Don’t get me wrong, I love a classic beef burger, but sometimes you need something different. Something with a little kick. That’s where this bang bang chicken burger comes in.

The sauce is what makes this burger special. It’s creamy, sweet, and spicy all at once. I mix mayo with sweet chili sauce and sriracha, then add a splash of lime juice and honey to balance everything out. Once you taste it, you’ll want to put it on everything.

The best part? Ground chicken is way easier to work with than you’d think. Mix it with some panko, cilantro, and green onions, form your patties, and you’re basically done. Throw them on a toasted brioche bun with crisp lettuce and tomato, and dinner is ready in about 30 minutes.

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What Kind of Ground Chicken Should I Use?

Ground chicken breast is your best bet for these burgers since it’s leaner and holds together nicely when formed into patties. If you can only find regular ground chicken (which includes dark meat), that’ll work too, though your burgers will be a bit juicier and have more fat. Some grocery stores sell ground chicken that’s already seasoned, so make sure you grab the plain stuff so you can control the flavors yourself. If you’re feeling ambitious, you can even grind your own chicken breast at home in a food processor – just pulse it until it reaches a ground meat consistency, being careful not to over-process it into a paste.

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Options for Substitutions

This recipe is pretty adaptable, so here are some swaps you can make based on what you have:

• Ground chicken breast: You can use ground turkey instead, which works just as well. If you want a juicier burger, try ground chicken thigh or a mix of breast and thigh meat.
• Thai sweet chili sauce: In a pinch, mix 2 tablespoons of apricot jam with a splash of rice vinegar and a pinch of red pepper flakes to get a similar sweet-spicy flavor.
• Sriracha: Any hot sauce will work here – try sambal oelek, gochujang (use less as it’s thicker), or even Frank’s RedHot. Adjust the amount based on your heat preference.
• Gluten-free panko: Regular panko or breadcrumbs work fine if gluten isn’t a concern. You can also use crushed crackers or even rolled oats pulsed in a food processor.
• Fresh cilantro: Not a cilantro fan? Swap it with fresh parsley or basil instead. The flavor will be different but still tasty.
• Lime juice: Lemon juice works as a substitute, though it’ll give a slightly different citrus note to the sauce.

Watch Out for These Mistakes While Cooking

Ground chicken burgers can easily turn dry and crumbly if you overwork the meat when mixing – gently combine the ingredients just until everything is incorporated, then stop.

Since ground chicken is leaner than beef, these patties need a bit of oil in the pan to prevent sticking, and resist the urge to press down on them while cooking, which squeezes out moisture and leads to a dry burger.

The biggest mistake is not checking the internal temperature – ground chicken must reach 165°F for food safety, so use an instant-read thermometer inserted into the side of the patty to be sure.

If your patties are falling apart, try chilling them in the fridge for 15-20 minutes before cooking, which helps them hold their shape better in the pan.

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What to Serve With Bang Bang Chicken Burgers?

These spicy-sweet burgers are already pretty filling on their own, so I like to keep the sides simple and fresh. A batch of crispy sweet potato fries or regular fries works great for soaking up any extra bang bang sauce that drips off the burger. If you want something lighter, try a crunchy Asian-style slaw with cabbage, carrots, and a sesame dressing, or even some cucumber salad to cool things down. For a fun appetizer before the burgers, edamame with sea salt or some veggie spring rolls would fit right in with the Thai-inspired flavors.

Storage Instructions

Store: Cooked chicken burgers keep well in the fridge for up to 3 days in an airtight container. I like to store the patties separate from the buns and toppings so everything stays fresh. The bang bang sauce will last about a week in a sealed jar in the refrigerator.

Freeze: These patties are great for freezing! You can freeze them either cooked or uncooked for up to 3 months. Just layer them between parchment paper so they don’t stick together. If freezing uncooked, let them thaw in the fridge overnight before cooking.

Reheat: Warm up cooked patties in a skillet over medium heat for a few minutes on each side until heated through. You can also microwave them, but the skillet method keeps them from getting rubbery and gives you a nice crispy edge again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1250
• Protein: 90-100 g
• Fat: 75-85 g
• Carbohydrates: 28-36 g

Ingredients

For the sauce:

• 1/2 cup mayo (I prefer Hellmann’s mayonnaise)
• 2 1/2 tbsp sweet chili sauce
• 2 1/2 tbsp sriracha (I use Huy Fong for the right heat level)
• 1 tbsp lime juice
• 1 tsp honey
• 1 pinch salt

For the patties:

• 1 lb ground chicken
• 1/3 cup Panko breadcrumbs
• 1 tbsp bang bang sauce
• 3 tbsp cilantro, chopped
• 2 green onions, thinly sliced
• 2 garlic cloves, freshly minced
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

For assembling:

• 4 brioche buns
• 1 tbsp butter (for toasting buns)
• Butter lettuce leaves
• 1 large tomato, sliced into 1/4-inch rounds
• Red onion, thinly sliced

Step 1: Make the Bang Bang Sauce

• 1/2 cup mayo
• 2 1/2 tbsp sweet chili sauce
• 2 1/2 tbsp sriracha
• 1 tbsp lime juice
• 1 tsp honey
• 1 pinch salt

In a medium bowl, whisk together the mayo, sweet chili sauce, sriracha, honey, lime juice, and a pinch of salt until smooth and well combined.

Taste and adjust the balance of heat and sweetness to your preference—I find that the lime juice really brightens the sauce, so don’t skip it.

Reserve this sauce for serving and topping.

Step 2: Prepare the Chicken Patty Mixture

• 1 lb ground chicken
• 1/3 cup Panko breadcrumbs
• 1 tbsp bang bang sauce from Step 1
• 3 tbsp cilantro, chopped
• 2 green onions, thinly sliced
• 2 garlic cloves, freshly minced
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

In a large bowl, combine the ground chicken, Panko breadcrumbs, 1 tablespoon of the bang bang sauce from Step 1, chopped cilantro, sliced green onions, freshly minced garlic, smoked paprika, salt, and black pepper.

Mix gently with your hands until just combined—don’t overmix, as this can make the patties tough and dense.

The mixture should hold together but feel light.

Step 3: Shape and Cook the Patties

• chicken patty mixture from Step 2
• oil for cooking

Divide the chicken mixture from Step 2 into 4 equal portions and gently shape each into a patty about 3/4-inch thick.

For pan-frying: Heat a large skillet over medium-high heat with a thin coat of oil.

Cook the patties for 5-7 minutes per side until they reach an internal temperature of 165°F.

For air-frying: Place patties on the air fryer basket and cook at 400°F for 15 minutes, shaking the basket halfway through.

I find that pan-frying gives better browning and a more flavorful crust than air-frying, so that’s my preferred method.

Step 4: Toast the Buns and Prepare Toppings

• 4 brioche buns
• 1 tbsp butter
• Butter lettuce leaves
• 1 large tomato
• Red onion

While the patties cook, warm a skillet over medium heat and lightly butter the cut sides of the brioche buns.

Toast them for 1-2 minutes until golden and fragrant.

Arrange your fresh toppings on a plate: wash and pat dry the butter lettuce leaves, slice the tomato into 1/4-inch rounds, and thinly slice the red onion.

Step 5: Assemble and Serve

• toasted buns from Step 4
• bang bang sauce from Step 1
• cooked patties from Step 3
• butter lettuce leaves from Step 4
• tomato slices from Step 4
• red onion from Step 4

Spread a generous amount of the bang bang sauce from Step 1 on both halves of each toasted bun.

Layer a butter lettuce leaf on the bottom bun, top with a cooked patty from Step 3, then add tomato slices and red onion.

Drizzle additional sauce over the patty if desired, then cap with the top bun.

Serve immediately while the patties and buns are still warm.

Tasty Bang Bang Chicken Burger

Delicious Tasty Bang Bang Chicken Burger recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Calories 1175 kcal

Ingredients

  

For the sauce

• 1/2 cup mayo (I prefer Hellmann's mayonnaise)
• 2 1/2 tbsp sweet chili sauce
• 2 1/2 tbsp sriracha (I use Huy Fong for the right heat level)
• 1 tbsp lime juice
• 1 tsp honey
• 1 pinch salt

For the patties

• 1 lb ground chicken
• 1/3 cup Panko breadcrumbs
• 1 tbsp bang bang sauce
• 3 tbsp cilantro, chopped
• 2 green onions, thinly sliced
• 2 garlic cloves, freshly minced
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

For assembling

• 4 brioche buns
• 1 tbsp butter (for toasting buns)
• Butter lettuce leaves
• 1 large tomato, sliced into 1/4-inch rounds
• Red onion, thinly sliced

Instructions

 

• In a medium bowl, whisk together the mayo, sweet chili sauce, sriracha, honey, lime juice, and a pinch of salt until smooth and well combined. Taste and adjust the balance of heat and sweetness to your preference—I find that the lime juice really brightens the sauce, so don't skip it. Reserve this sauce for serving and topping.
• In a large bowl, combine the ground chicken, Panko breadcrumbs, 1 tablespoon of the bang bang sauce from Step 1, chopped cilantro, sliced green onions, freshly minced garlic, smoked paprika, salt, and black pepper. Mix gently with your hands until just combined—don't overmix, as this can make the patties tough and dense. The mixture should hold together but feel light.
• Divide the chicken mixture from Step 2 into 4 equal portions and gently shape each into a patty about 3/4-inch thick. For pan-frying: Heat a large skillet over medium-high heat with a thin coat of oil. Cook the patties for 5-7 minutes per side until they reach an internal temperature of 165°F. For air-frying: Place patties on the air fryer basket and cook at 400°F for 15 minutes, shaking the basket halfway through. I find that pan-frying gives better browning and a more flavorful crust than air-frying, so that's my preferred method.
• While the patties cook, warm a skillet over medium heat and lightly butter the cut sides of the brioche buns. Toast them for 1-2 minutes until golden and fragrant. Arrange your fresh toppings on a plate: wash and pat dry the butter lettuce leaves, slice the tomato into 1/4-inch rounds, and thinly slice the red onion.
• Spread a generous amount of the bang bang sauce from Step 1 on both halves of each toasted bun. Layer a butter lettuce leaf on the bottom bun, top with a cooked patty from Step 3, then add tomato slices and red onion. Drizzle additional sauce over the patty if desired, then cap with the top bun. Serve immediately while the patties and buns are still warm.