Thai Chicken Burgers with Mango Slaw & Spicy Mayo
Thai Chicken Burgers with Mango Slaw & Spicy Mayo
Ingredients
For the Thai Chicken Burgers
- 4 Thai chicken burger patties, pre-made (see notes)
- 1 tablespoon avocado oil, as needed for searing
- 4 slices Havarti cheese
For Assembly
- 4 brioche buns, toasted
- 1/2 cup spicy mayo, or to taste
- 1/2 cup dill pickles, sliced
- 2 cups mango slaw, freshly prepared (see notes)
Instructions
- 1
If preparing patties from scratch, use an ice cream scoop to portion the Thai chicken burger mixture onto a piece of parchment paper. Place another piece of parchment paper on top and press down to form a flat, round patty. Repeat for all 4 patties.
⏱️ 5 min
- 2
Heat a large skillet or pan over medium-high heat. Add 1 tablespoon of avocado oil (or enough to lightly coat the bottom of the pan). Once the oil is shimmering, carefully place the Thai chicken burger patties into the hot pan.
⏱️ 2 min
- 3
Sear the chicken patties for 5-7 minutes per side, or until they are fully cooked through and have a golden-brown crust. Ensure the internal temperature reaches 165°F (74°C).
⏱️ 10 min
- 4
Once the patties are cooked, place one slice of Havarti cheese on top of each patty. Reduce the heat to low, cover the pan with a lid, and allow the cheese to melt for 1-2 minutes, or until it is gooey and melted.
⏱️ 2 min
- 5
To assemble the burgers, take a toasted brioche bun. Spread a generous amount of spicy mayo onto the bottom bun.
⏱️ 1 min - 6
Layer crunchy dill pickles on top of the spicy mayo.
⏱️ 1 min
- 7
Carefully place a cheesy chicken patty on top of the pickles.
⏱️ 1 min - 8
Pile a generous amount of fresh mango slaw on the chicken patty.
⏱️ 1 min
- 9
Place the top brioche bun to complete the burger. Repeat for the remaining burgers.
⏱️ 1 min
- 10
Serve the Thai Chicken Burgers immediately, perhaps cut in half for easier eating. Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Thai Chicken Burgers with Mango Slaw & Spicy Mayo
For the Thai Chicken Burgers
- 4 Thai chicken burger patties, pre-made (see notes)
- 1 tablespoon avocado oil, as needed for searing
- 4 slices Havarti cheese
For Assembly
- 4 brioche buns, toasted
- 1/2 cup spicy mayo, or to taste
- 1/2 cup dill pickles, sliced
- 2 cups mango slaw, freshly prepared (see notes)
Instructions
- 1
If preparing patties from scratch, use an ice cream scoop to portion the Thai chicken burger mixture onto a piece of parchment paper. Place another piece of parchment paper on top and press down to form a flat, round patty. Repeat for all 4 patties.
⏱️ 5 min - 2
Heat a large skillet or pan over medium-high heat. Add 1 tablespoon of avocado oil (or enough to lightly coat the bottom of the pan). Once the oil is shimmering, carefully place the Thai chicken burger patties into the hot pan.
⏱️ 2 min - 3
Sear the chicken patties for 5-7 minutes per side, or until they are fully cooked through and have a golden-brown crust. Ensure the internal temperature reaches 165°F (74°C).
⏱️ 10 min - 4
Once the patties are cooked, place one slice of Havarti cheese on top of each patty. Reduce the heat to low, cover the pan with a lid, and allow the cheese to melt for 1-2 minutes, or until it is gooey and melted.
⏱️ 2 min - 5
To assemble the burgers, take a toasted brioche bun. Spread a generous amount of spicy mayo onto the bottom bun.
⏱️ 1 min - 6
Layer crunchy dill pickles on top of the spicy mayo.
⏱️ 1 min - 7
Carefully place a cheesy chicken patty on top of the pickles.
⏱️ 1 min - 8
Pile a generous amount of fresh mango slaw on the chicken patty.
⏱️ 1 min - 9
Place the top brioche bun to complete the burger. Repeat for the remaining burgers.
⏱️ 1 min - 10
Serve the Thai Chicken Burgers immediately, perhaps cut in half for easier eating. Enjoy!