Asian chicken burgers bring the best Asian flavors to simple, ground chicken, then those burgers are grilled up to tasty perfection.

Can you smell that? It’s the smell of hot coals and an open flame, the low heat of a smoker slowly infusing its flavor into a thick piece of meat, the joy of a hot dog and it’s plethora of toppings. That’s right. It’s time to fire up those grills. Asian Chicken Burgers coming up hot!

I may not have a brick oven tucked into my gardens, but my little back yard has its fair share of outdoor cooking equipment. And oh, the bonding we are going to do this summer. There will be a lot of smoking and grilling, over both propane and charcoal. Marinating, pulling and kabobing (really, kabobing – it’s a word. Trust me.). I’m no pit master, so there will be lots and lots of experimenting too, but I know it will be delicious experimenting.

Let’s kick things off with these tasty little Asian chicken burgers, and be sure to stay tuned for all of the BBQ adventures we’ve got planned this season.

Asian Chicken Burgers \ Get the recipe on

I know that you hear BURGERS! and then you’re all “Kita, where’s the beef?” And I do mostly make beef burgers. But also, chicken, turkey, brisket, steak, pork, lamb, whatever meat I find on sale burgers. And (gasp) even veggie burgers on rare occasions. These chicken burgers are a little lighter than beef burgers. And the lighter flavor really allows you to taste all of the spices and seasonings.

I want these Asian Flavors, but I don’t have any Sambal Oelek for my Chicken Burger Mix…

That is ok. Lets look in the pantry. Sriracha is the most likely alternative to sambal oelek that you have on hand, and it’s a decent flavor profile match. Sriracha does have a hint of garlic (which might work well for you) and less vinegar tang. It is a bit thinner as well, so you should halve the volumes or your burger will be a bit less cohesive with Sriracha.

Asian Chicken Burgers \ Get the recipe on

If You’re feeling extra adventurous and have access to the ingredients, you can make some on the fly.

  • Blend 1/2 lb red chillies, 3 cloves garlic, 2 tbsp ginger and a stalk of lemon grass in a food processor.
  • While processing gradually add 1/3 cup vinegar.
  • Bring to a boil in a small saucepan.
  • Simmer for 2-3 minutes.
  • Add 3 tbsp sugar and stir until dissolved.
  • Add the salt and lime zest to taste.

So there, all is not lost.

I paired the Asian chicken burgers with grilled sweet potato fries, and for the fun of it, regular potato fries.

Asian Chicken Burgers \ Get the recipe on

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True Story, I love burgers. So much so, that I own and manage Burger Month. So if you’re looking for the absolute best burger game around, I think you’ve found it. Try these babies out on your grill!

– Shrimp Po Boy Burger
– Roasted Garlic Butter Burgers
– Caribbean-Jerk Lamb Burgers with Tostones

If you’ve tried my Asian Chicken Burgers recipe or any other recipe on please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivoreTwitter Facebook.

Asian Chicken Burgers

Asian chicken burgers bring the best Asian flavors to simple, ground chicken, then those burgers are grilled up to tasty perfection.
4.50 from 4 votes
Print Pin Rate
Author: Kita Roberts
27 minutes
Serves: 4 Chicken Burgers


  • Cooking Spray
  • 1 small carrot
  • 1 small red onion - halved
  • 1 lb ground chicken
  • 1/4 cup panko - Japanese breadcrumbs
  • 1/4 cup hoisin sauce – divided
  • 1 tbsp grated peeled ginger
  • 4 tsp low-sodium soy sauce – divided
  • 3 tsp hot Asian chili sauce - such as sombal oelek – divided
  • 8 ounces white mushrooms - thinly sliced
  • 2 tsp toasted sesame oil
  • Juice of 1 lime
  • 4 whole-wheat sesame hamburger buns


  • Preheat the oven to 375 degrees F. Mist a baking sheet with cooking spray.
  • Grate the carrot and 1/2 onion into a large bowl.
  • Add the chicken, panko, 2 tbsp hoisin sauce, the ginger, 3 tsp soy sauce and 1 tsp sambal oelek and mix until combined.
  • Shape the chicken mixture into 4 patties and place on the prepared baking sheet. Bake until cooked through, about 20 minutes.*
  • Meanwhile, thinly slice the remaining 1/2 onion.
  • Toss with the mushrooms, sesame oil, lime juice and remaining 1 tsp soy sauce in a bowl.
  • In a separate bowl, Mix the remaining 2 tbsp hoisin sauce and 2 tsp sambal oelek with 1 tbs water.
  • Warm the hamburger buns in the oven.
  • Serve the burgers on the buns with a drizzle of the hoisin-sambal sauce and some of the mushroom mixture.
  • *I went the grill route and just cooked these over an open flame.


Food Network Magazine Jan/Feb 2011


Serving: 1g | Calories: 997kcal | Carbohydrates: 156g | Protein: 61g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Cholesterol: 122mg | Sodium: 681mg | Fiber: 26g | Sugar: 10g

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

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  1. I actually made asian turkey burgers recently and they were so good! Unfortunately I didn’t have a real grill to use like you did!

  2. Those look fabulous, Kita! There is a distinct emphasis on the sweet, sticky and indulgent in my collection of bookmarked recipes, so I’m really pleased to come across something savoury (and healthy! Yay!) that I can’t wait to try out…

  3. Definitely will have to make these! We love cooking on the grill, and smoker too! Also love not having to clean pans up!

  4. looks healthy and delicious, I’m trying to eat more real food…ya know instead of dessert 🙂 I will have to try this one out!

  5. Well look at you! This looks so perfect. This would be good to make ahead and freeze. 🙂 I would love the chance to bust out my Kitchen Aid attachment for grinding meat!

  6. RavieNomNoms says:

    It is SO time to fire up the grills. I can hardly wait until I can be grilling every night of the week and weekend!

    Your burgers are so unique, I really like the flavors you have going on there!

  7. Gah, that looks to-die-for delicious…my stomach is growling as we speak. I’m super jealous that you have your own backyard bbq setup going on…I have to settle for the picnic-style grills in my apartment complex. Any tips for lighting charcoals (I have a bad habit of believing the bag when it says “no lighter fluid needed!”)?

  8. These look awesome. There really isn’t anything other than that to say!

  9. These burgers are so packed with Asian flavours. I especially liked the hoisin and sambal oelek (I like it hot). Love sweet potato fries.

  10. I’m loving that little bit of sauce that’s just dripping down the bun. I want so badly to pick up the burger and lick that off. 🙂

    You did good by grilling this instead of putting it in the oven! Who would ruin a good burger that way??? Welcome to grill season, indeed.

4.50 from 4 votes (4 ratings without comment)

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