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Grilled Asian Chicken Burgers

25

25

Cherry

Switch up your burger routine by swapping the beef for chicken and adding some tangy, Asian flavor.

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  • Nonstick cooking spray, for greasing

  • 2 Pound ground chicken, preferably white and dark meat

  • 1 Cup panko breadcrumbs, plus more as needed

  • 1 Cup coarsely shredded or grated Parmesan cheese

  • 1 Medium fresh jalapeño pepper, stemmed, seeded and diced small

  • 2 Stalk scallions, whites and greens minced

  • 2 Clove garlic, minced

  • 1/4 Cup minced cilantro leaves, loosely packed

  • 2 Tablespoon mayonnaise, plus more for serving

  • 2 Tablespoon Thai sweet chile sauce

  • 1 Tablespoon soy sauce

  • 1 Tablespoon fresh ginger, minced

  • 2 Teaspoon lemon juice

  • 2 Teaspoon lemon zest

  • 1 Teaspoon Salt

  • 1 Teaspoon Black pepper

  • 8 Whole hamburger buns, split, lightly buttered and toasted or grilled, for serving

  • 1 Large ripe tomato, thinly sliced, for serving

  • fresh arugula or spinach leaves, for serving

  • 1 Large red onion, thinly sliced

  • 1

    Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Set aside.

    • As Needed Nonstick cooking spray, for greasing

  • 2

    In a large mixing bowl, combine the chicken, panko, Parmesan, jalapeño, scallion, garlic, cilantro, mayonnaise, chile sauce, soy sauce, ginger, lemon juice, lemon zest, salt and pepper.

    • 2 Pound ground chicken, preferably white and dark meat

    • 1 Cup panko breadcrumbs, plus more as needed

    • 1 Cup coarsely shredded or grated Parmesan cheese

    • 1 Medium fresh jalapeño pepper, stemmed, seeded and diced small

    • 2 Stalk scallions, whites and greens minced

    • 2 Clove garlic, minced

    • 1/4 Cup minced cilantro leaves, loosely packed

    • 2 Tablespoon mayonnaise, plus more for serving

    • 2 Tablespoon Thai sweet chile sauce

    • 1 Tablespoon soy sauce

    • 1 Tablespoon fresh ginger, minced

    • 2 Teaspoon lemon juice

    • 2 Teaspoon lemon zest

    • 1 Teaspoon Salt

    • 1 Teaspoon Black pepper

  • 3

    Form your fingers into a claw and gently work the meat mixture until the ingredients are well-combined. If the mixture seems too wet to form into patties, add additional panko.
  • 4

    Wet your hands under cold running water, then form the meat into 8 patties, each an inch larger in diameter than the buns and about 3/4 inch thick.
  • 5

    With your thumbs or a tablespoon, make a wide shallow depression in the top of each. Put them on the prepared baking sheet. Spray the tops with nonstick cooking spray.
  • 6

    If not cooking right away, cover with plastic wrap and refrigerate.
  • 7

    When ready to cook, set Traeger temperature to 350°F and preheat, lid closed for 15 minutes.

    350 ˚F

  • 8

    Arrange the burgers, depression-side down, on the grill grate.
  • 9

    Remove and discard the foil on the baking sheet so you'll have an uncontaminated surface to transfer the sliders to when cooked.
  • 10

    Grill the burgers for about 25 to 30 minutes, turning once, or until they release easily from the grill grate when a clean metal spatula is slipped under them. The internal temperature when read on an instant-read meat thermometer should be 160°F. (Stick the probe through the side of the burger for an accurate reading.)

    350 ˚F

    160 ˚F

  • 11

    In the meantime, spread the cut sides of the grilled buns with mayonnaise and arrange a tomato slice, if desired, and a few arugula leaves on one half of each bun.

    • 8 Whole hamburger buns, split, lightly buttered and toasted or grilled, for serving

    • 1 Large ripe tomato, thinly sliced, for serving

    • As Needed fresh arugula or spinach leaves, for serving

  • 12

    Top with a grilled burger and red onions, if using, then replace the top half of the bun.

    • 1 Large red onion, thinly sliced

  • 13

    Serve immediately. Enjoy!

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