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Prep Time: 10 min. | Total Time: 20 – 22 min.| Makes: 4 burgers

Grilled Thai Chicken Burgers with tangy rainbow slaw and spicy mayo


1 pkg Maple Leaf Prime® Raised Without Antibiotics Ground Chicken

3 tbsp chopped shallots

2 tsp ginger, minced

1 tsp garlic, minced

1 tsp soya sauce

½ tsp fish sauce

2 tbsp thai basil or basil, minced

2 tbsp green onion, minced

1 tsp sugar

1 tbsp jalapeno, seeded and minced

Zest of 1 lime

4 sesame seed buns, split and grilled


Rainbow slaw:

½ cup purple cabbage, thinly sliced

1 cup carrot ribbons

¼ of small red pepper, thinly sliced

1 tbsp cilantro, minced

1 tbsp olive oil

2 tsp honey

1 ½ tbsp seasoned rice wine vinegar

Spicy Mayo:

8 tbsp Mayonnaise

1 tbsp sriracha sauce or sambal

Garnish: 4 cucumber ribbons

  1. Preheat grill to medium high heat. 
  2. Mix all the ingredients for the burger together. 
  3. Hand form them into 4 equal burger patties. 
  4. Grill for 4 to 5 minutes per side or until an internal temperature of 165˚F is reached.
  5. Mix mayonnaise and sriracha in a small bowl and set aside.
  6. Meanwhile, in a large bowl combine all the ingredients for the slaw. Toss well to coat. Make slaw just before serving so the cabbage does not bleed into the whole salad discoloring it. 
  7. Divide and spread spicy mayo onto the base of each bun followed by chicken burger, slaw, cucumber ribbon and top of bun. Serve immediately.

Chef Tips:

Place burgers in freezer once formed into patties for about 15 minutes. This helps to work with them better as mixture tends to be sticky. 

*Complete the meal – serve with coconut scented jasmine rice or kettle chips.

Made for families

No fake food. Only simple ingredients that we'll never hide.

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