Photo of Thai Ginger-Chicken Burger by WW

Thai Ginger-Chicken Burger

4 - 6
PersonalPoints™ per serving
Total Time
28 min
20 min
8 min
These tangy burgers put a Thai twist on your favorite all-American dish. If you have trouble finding ground skinless chicken breast, you can substitute ground skinless turkey breast, which is more commonly available. Both are great options that pack the protein. With ginger, scallions, lime and Sriracha, the flavors are strong, spicy, and savoury. Serve these on light hamburger buns as per the recipe, or try wrapping them up lettuce leaves for another option. Top with cucumber and onion for extra crunch, and a squeeze of lime to bring out the zesty flavours!


98% fat free uncooked ground chicken breast

1 pound(s), skinless

Uncooked scallion(s)

2 medium, white and light green parts only, finely chopped


cup(s), chopped

Ginger root

1 tbsp(s), peeled, minced

Lime zest

2 tsp(s)

Table salt

½ tsp(s)

Black pepper

¼ tsp(s)

Canola oil

2 tsp(s)

Light mayonnaise

¼ cup(s)

Sriracha hot sauce

1½ tsp(s)

Light hamburger roll(s) or bun(s)

4 bun(s), toasted

English cucumber(s)

16 inch slice(s), thin slices or ribbons

Uncooked red onion(s)

4 thin slice(s)

Fresh lime(s)

½ item(s), cut into wedges, optional


  1. In a large bowl, combine the chicken, scallions, cilantro, ginger, 1/2 teaspoon lime zest, salt, and pepper. Using damp hands, form the mixture into 4 (3/4-inch-thick) patties.
  2. Heat the oil in large nonstick skillet over medium heat. Add the patties and cook, turning once, until instant-read thermometer inserted into side of burger registers 165°F, about 8 minutes.
  3. Meanwhile, in a small bowl, combine the mayonnaise, Sriracha, and the remaining lime zest. Spread the cut sides of the buns with the mayonnaise mixture.
  4. Serve the burgers in buns topped with the cucumber and onion. Serve with the lime wedges, if using.
  5. Serving size: 1 garnished burger