Thai ginger-chicken burgers

Total Time
28 min
20 min
8 min


98% fat-free uncooked 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, peeled, minced

lime zest

2 tsp

table salt

½ tsp

black pepper

¼ tsp

canola oil

2 tsp

light mayonnaise

¼ cup(s)

Sriracha hot sauce

1½ tsp

light hamburger roll(s) or bun(s)

4 item(s), toasted

English cucumber(s)

16 inch slice(s), thin slices

uncooked red onion(s)

4 thin slice(s)

fresh lime(s)

½ item(s), cut into wedges


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


If you have trouble finding ground skinless chicken breast, you can substitute ground skinless turkey breast, which is more commonly available.

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