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Photo of Thai chicken burger by WW

Thai chicken burger

5 - 7
PersonalPoints™ per serving
Total Time
30 min
20 min
10 min
Crisp leaves piled onto a fresh bun and topped with an Asian-style patty. This summery burger is as delicious as it is nutritious.


Lean chicken breast mince

400 g

Dried breadcrumbs

15 g


1 clove(s), crushed

Fresh ginger

1 tsp, grated

Fresh red chilli

1 whole, (small) finely chopped

Lime rind

1 tsp, finely grated

Fish sauce

2 tsp


1 medium, lightly beaten


1 medium

Bean sprouts

¾ cup(s)

Red onion

½ small, thinly sliced

Mixed salad leaves

30 g, Asian leaves

Multigrain bread roll

4 medium, (4x60g), split

Sweet chilli sauce

2 tbs

Oil spray

1 x 3 second spray(s)


  1. Combine mince, breadcrumbs, garlic, ginger, chilli, rind, fish sauce and egg in a medium bowl. Shape mix into four patties, gently pressing each one to about 2cm thick. Lightly spray a large frying pan with oil and heat over medium heat. Cook patties for 4–5 minutes each side or until cooked.
  2. Using a vegie peeler, cut Lebanese cucumber into long thin ribbons. Combine bean sprouts, red onion and Asian salad leaves in a medium bowl.
  3. Preheat grill. Lightly toast cut side of rolls under grill. Spread roll bases with chilli sauce, then top each with chicken burger patties, cucumber ribbons and mixed salad. Sandwich with remaining rolls, then serve.


SERVING SUGGESTION: Mixed baby green leaf salad on the side.TIP: Prepare the patties several hours in advance. Cover and keep refrigerated until ready to cook.