Thai Chicken Burger

A lovely homemade sweet chilli dressing adds that classic hot, sweet, salty and sour flavour we all love and is a perfect foil to the chicken and mango.

The Chicken Shack 

1 tablespoon peanut or vegetable oil, plus extra for cooking

1 shallot, thinly sliced

1 garlic clove, crushed

2.5-cm/1-inch piece of fresh ginger, grated

1 teaspoons shrimp paste (from Thai and Asian food stores)

1 tablespoon desiccated/shredded coconut

1 teaspoon caster/white granulated sugar

500 g/1 lb. 2 oz. skinless, boneless chicken thigh fillets, roughly chopped


For the sweet chilli dressing

1 chilli, deseeded and sliced

Juice of 2 limes, freshly squeezed

1 tablespoon Thai fish sauce

2 tablespoons caster/white granulated sugar


To serve

4 rolls

A handful of Asian salad leaves

A handful of fresh herbs (e.g. Thai basil, coriander/cilantro, mint)

1 mango, peeled, stoned and sliced

2 tablespoons crispy fried shallots

A ridged stovetop grill pan



Heat the oil in a wok and gently fry the shallot, garlic and ginger for 5 minutes until softened. Stir in the shrimp paste, coconut and sugar and stir-fry for 1 minute until fragrant, then continue to stir until you have a slightly sticky paste mix. Set aside to let cool.

Place the chicken pieces in a food processor with the cooled spice paste and blend until coarsely minced. Shape into 8 small burger patties. Press each burger down to make them nice and flat, then cover and chill for 30 minutes. Meanwhile, make the chilli dressing. Place the ingredients in a bowl and whisk until the sugar is dissolved.

Heat a ridged stovetop grill pan over a high heat. Brush the patties with a little oil and cook for 3–4 minutes on each side until charred and cooked through. Rest for 5 minutes.

To serve, cut the rolls almost in half and open out wide. Fill with salad leaves and herbs. Top each roll with 2 burgers and a few mango slices. Drizzle over the dressing and scatter over the crispy shallots. Serve at once.


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