🌿 Lemongrass Chicken Burgers with Creamy Coconut Sauce

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Prep Time: 15 min ⏱️ | Cook Time: 15 min 🔥

Total Time: 30 min 🕒 | Servings: 4 🍽️

🛒 Ingredients

For the Patties:

  • Nonstick cooking spray 🥄

  • 1 lb ground chicken 🍗

  • ¼ cup panko breadcrumbs 🍞

  • 1 tbsp lemongrass paste 🌿

  • 1 tsp garlic powder 🧄

  • ¼ tsp salt 🧂

  • 4 burger buns 🍔

Coconut Sauce:

  • 2 tbsp coconut milk 🥥

  • 1 tsp fish sauce 🧂

  • 1 tsp lime juice 🍋

Toppings:

  • ½ cup shredded cabbage 🥬

  • ¼ cup thinly sliced cucumber 🥒

  • 1 cup crisp lettuce 🥬

📋 Instructions

  1. Preheat Oven 🔥
    Preheat oven to 400°F (200°C). Mist a baking sheet with nonstick spray.

  2. Prepare Patties 🍗
    In a bowl, mix ground chicken, panko, lemongrass paste, garlic powder, and salt. Form into 4 equal patties.

  3. Bake 🍔
    Arrange patties on the baking sheet and bake for 15 minutes or until the internal temperature reaches 165°F (74°C).

  4. Make Coconut Sauce 🥥
    In a small bowl, stir together coconut milk, fish sauce, and lime juice.

  5. Toast Buns 🍞
    Toast burger buns in the oven for the last 2–3 minutes of baking.

  6. Assemble Burgers 🧱
    Spread coconut sauce on the bottom buns. Add chicken patty, shredded cabbage, cucumber, and lettuce. Top with the other half of the bun.

📊 Nutrition (Per Burger)

  • Calories: ~420 kcal

  • Protein: 26 g

  • Fat: 15 g (4 g saturated)

  • Carbohydrates: 38 g (2 g fiber)

  • Sodium: 750 mg

  • Calcium: 90 mg

  • Iron: 2.7 mg

✨ Tips & Serving Suggestions

  • Spicy Twist: Add thinly sliced red chili or a dab of chili paste to the coconut sauce for a kick 🌶️.

  • Perfect Pairing: Serve with sticky rice 🍚 or a side of papaya salad for a full Southeast Asian meal.

  • Pro Tip: Lemongrass paste gives the best flavor, but finely minced fresh lemongrass works too if sautéed briefly before mixing.

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