Chicken Burgers with Bang-Bang Sauce Recipe
Juicy and flavorful chicken burgers paired with a fresh tomato salsa and a spicy, creamy Bang-Bang Sauce. These burgers are grilled to perfection, topped with Swiss cheese, and served on toasted buns with crisp Romaine lettuce, making a delicious and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Halal
Ingredients
Scale
Salsa
- 1 Roma tomato, diced
- ½ small red onion, diced
- 1 tablespoon chopped fresh cilantro
- 1 lime, juiced
- ½ teaspoon ground black pepper
Chicken Burgers
- 1 lb ground chicken
- ½ cup panko bread crumbs
- 1 large egg
- ½ small red onion, diced
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 4 slices Swiss cheese
Bang-Bang Sauce
- ⅓ cup mayonnaise
- 3 tablespoons sweet chili sauce
- 1 teaspoon Frank’s RedHot sauce
- 1 teaspoon crushed garlic
- 1 teaspoon salt
For Serving
- 4 Romaine lettuce leaves
- 4 onion buns
- Olive oil or butter for toasting the buns
Instructions
- Prepare the Salsa: Combine diced Roma tomato, diced red onion, chopped cilantro, lime juice, and ground black pepper in a small bowl. Mix well and set aside to allow flavors to meld.
- Make the Burger Mix: In a large mixing bowl, add ground chicken, panko bread crumbs, egg, diced red onion, chopped cilantro, red pepper flakes, garlic powder, and paprika. Mix thoroughly until all ingredients are evenly combined. Shape the mixture into four equal portions and form each into a patty approximately ½-inch thick.
- Preheat Grill Pan: Heat a cast iron grill pan over medium-high heat until hot. This ensures a good sear on the burgers.
- Prepare Bang-Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, Frank’s RedHot sauce, crushed garlic, and salt until smooth. Set aside.
- Cook the Chicken Patties: Lightly spray the grill pan with non-stick cooking spray. Place the chicken patties on the pan and cook for 4 minutes without moving, allowing a crust to form. Flip the patties and cook for 2 more minutes. Place a slice of Swiss cheese on each patty and cook for an additional 2 minutes, or until the internal temperature reaches 165°F, indicating the chicken is thoroughly cooked.
- Toast the Buns: Lightly brush the onion buns with olive oil or butter. Place them cut-side down on the hot grill pan and toast until golden brown and slightly crisp.
- Assemble the Burgers: Place a leaf of Romaine lettuce on the bottom bun, add a cooked chicken patty topped with salsa, then spread the Bang-Bang Sauce on the top bun. Close the burgers by placing the top buns on and serve immediately for best flavor and texture.
Notes
- If you don’t have a grill pan, a cast iron skillet can be used with the same cooking times.
- If grilling outdoors, cook patties for 4-5 minutes per side until fully cooked and use a meat thermometer to ensure an internal temperature of 165°F.
- Adjust the amount of red pepper flakes and Frank’s RedHot sauce in the Bang-Bang sauce according to your preferred spice level.
- To keep patties moist, avoid pressing down on them while cooking.
Keywords: Chicken burgers, Bang-Bang sauce, grilled chicken patties, spicy mayo sauce, fresh salsa, healthy burgers, quick dinner
