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closeup of a chicken burger on cutting board
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5 from 2 votes

Chicken Burgers with Bang-Bang Sauce

Skip takeout and make these easy Chicken Burgers with sweet and spicy bang bang Sauce, fresh salsa, and melty Swiss cheese.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course, Sandwich
Cuisine: American
Servings: 4 servings
Author: Jamie Sherman

Equipment

Ingredients

For the salsa

  • 1 Roma tomato diced
  • ¼ small red onion diced
  • 1 tablespoon fresh cilantro chopped
  • 1 lime juiced
  • ½ teaspoon ground black pepper

For the chicken burgers

  • 1 lb ground chicken
  • ¼ small red onion diced
  • ½ cup panko bread crumbs
  • 1 large egg
  • 1 teaspoon red pepper flakes
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • 1 tablespoons fresh cilantro chopped
  • 4 slices Swiss cheese

For the Bang-Bang Sauce

  • ⅓ cup mayo
  • 3 tablespoons sweet chili sauce
  • 1 teaspoon franks red hot
  • 1 teaspoon crushed garlic
  • 1 teaspoon salt

For serving

  • 4 Romaine lettuce slices
  • 4 onion buns
  • olive oil or butter for toating the buns

Instructions

Step 1: Make the fresh salsa

  • In a small bowl, combine the tomato, half of the diced red onion, half of the chopped cilantro, lime juice, and black pepper. Stir until well combined and set aside.
    1 Roma tomato, ¼ small red onion, 1 tablespoon fresh cilantro, 1 lime, ½ teaspoon ground black pepper

Step 2: Prepare the chicken burger mixture

  • In a large mixing bowl, combine the ground chicken, red onion, panko breadcrumbs, egg, cilantro, red pepper flakes, garlic powder, and paprika.
    1 lb ground chicken, ¼ small red onion, ½ cup panko bread crumbs, 1 large egg, 1 tablespoons fresh cilantro, 1 teaspoon red pepper flakes, 1 teaspoon garlic powder, ½ teaspoon paprika
  • Mix just until combined. Do not overmix.

Step 3: Form the patties

  • Divide the mixture into four equal portions and shape into patties approximately ½-inch thick.
  • If the mixture feels sticky, lightly wet your hands before shaping.

Step 4: Make the Bang Bang sauce

  • In a small bowl, whisk together the mayonnaise, sweet chili sauce, Frank's RedHot, crushed garlic, and sea salt until smooth.
    ⅓ cup mayo, 3 tablespoons sweet chili sauce, 1 teaspoon franks red hot, 1 teaspoon crushed garlic, 1 teaspoon salt
  • Set aside.

Step 5: Cook the burgers

  • Heat a cast-iron grill pan or skillet over medium-high heat.
  • Lightly coat the pan with nonstick cooking spray.
  • Place the patties on the hot surface and cook for 4 minutes.
  • Flip and cook for 2 minutes.
  • Top each burger with a slice of Swiss cheese and cook an additional 2 minutes or until the burgers reach an internal temperature of 165°F.
    4 slices Swiss cheese

Step 6: Toast the buns

  • Lightly spray the buns with oil or brush with olive oil.
    4 onion buns, olive oil or butter
  • Place cut-side down on the hot pan and toast for about 1 minute.

Step 7: Assemble the burgers

  • Place a romaine lettuce leaf on each bottom bun.
    4 Romaine lettuce slices
  • Top with a chicken burger, fresh salsa, and a generous drizzle of bang bang sauce.
  • Add the top bun and serve immediately.

Notes

🥡 STORAGE: Store cooked chicken patties in an airtight container in the refrigerator for up to 4 days.
Store the salsa and bang bang sauce separately for the best texture.
Assemble burgers just before serving.
♨️ REHEATING: Reheat patties in a skillet over medium heat until heated through.
Microwave in 30-second intervals until warm.
Add fresh toppings after reheating.
❄️ FREEZING: Freeze cooked or uncooked patties for up to 3 months.
Wrap patties individually before freezing.
Thaw overnight in the refrigerator before cooking or reheating.
💡 TIPS FOR BEST RESULTS: Use an instant-read thermometer and cook to 165°F.
Do not overmix the ground chicken mixture.
Chill formed patties for 15 to 20 minutes if they seem soft.
Toast the buns for extra flavor and better texture.
Let burgers rest for 2 to 3 minutes before serving.
Wet your hands lightly when shaping patties.
Avoid pressing down on the burgers while cooking.
🍳 ALTERNATE COOKING METHODS: Outdoor grill
Preheat grill to medium-high heat.
Oil the grill grates.
Grill burgers 4 to 5 minutes per side.
Add cheese during the final minute of cooking.
Cook until the internal temperature reaches 165°F.
Cast iron skillet
Follow the recipe as written.
Flat top griddle
Cook over medium-high heat for approximately 4 to 5 minutes per side.
Air fryer
Preheat air fryer to 375°F.
Cook for 10 to 12 minutes, flipping halfway through.
Verify burgers reach 165°F before serving.
♻️ LEFTOVERS: Slice leftover burgers and add them to wraps.
Chop and use on salads.
Serve over rice bowls.
Turn leftovers into meal-prep lunch bowls.
📝 NOTES: Ground chicken tends to be softer than ground beef, so handle the mixture gently.
If making ahead, prepare the sauce and salsa separately and refrigerate until needed.
The Bang Bang sauce can be adjusted to your preferred spice level.
Freshly squeezed lime juice provides the best flavor.
For extra smoky flavor, cook the burgers on an outdoor grill.

Nutrition

Serving: 1sandwich | Calories: 641kcal | Carbohydrates: 52g | Protein: 35g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 168mg | Sodium: 1424mg | Potassium: 815mg | Fiber: 4g | Sugar: 12g | Vitamin A: 3084IU | Vitamin C: 9mg | Calcium: 274mg | Iron: 5mg
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