Thai Chicken Burgers & Chili-Lime Potato Wedges

  • Author: Cooking Up Romance
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35


A chicken burger and potato wedges loosely inspired by Thai flavors


For potato wedges

  • 3 medium Russet potatoes, cut into wedges
  • zest and juice of 1 lime (about 2 tablespoons)
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup olive oil
  • cooking spray

For chicken burgers

  • 1 pound ground chicken
  • 1 teaspoon fish sauce
  • 1 Thai chili (the skinny little red kind), minced
  • 1 teaspoon minced garlic
  • 1 inch of peeled, grated fresh ginger
  • 1/4 cup panko breadcrumbs
  • 3 tablespoons olive oil
  • 4 brioche rolls
  • 2 tablespoons butter, softened
  • 2 carrots, shaved lengthwise into curls
  • 2 small handfuls watercress
  • 2 tablespoons sweet chili sauce, divided
  • 2 tablespoons mayonnaise dipping sauce, divided (see below)

For mayonnaise dipping sauce

  • 1/2 cup mayonnaise
  • 1 teaspoon white wine vinegar
  • 1/4 teaspoon course salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons minced garlic


For potato wedges

  1. Preheat the oven to 425 degrees Fahrenheit. Prepare a cookie tray with aluminum foil and spray with cooking spray
  2. In a medium bowl, combine the lime zest, lime juice, cumin, cayenne, garlic powder, onion powder, salt, pepper and olive oil and whisk to combine.
  3. Put the potato wedges in a large plastic zip-top bag and pour in the spice mixture. Shake until potatoes are thoroughly coated. Spread the wedges evenly on the cookie tray.
  4. Bake for 25-30 minutes, flipping the wedges halfway through.

For chicken burgers

  1. In a medium bowl, combine the ground chicken, fish sauce, Thai chili, garlic, ginger and breadcrumbs mix with your hands. Form into four equal balls. (Yes, I know it’s gross. I’m sorry.)
  2. In a large skillet or grill, heat 3 tablespoons of olive oil over medium-high heat. Add the chicken balls and cook for three minutes. Flip, then squish flat with a large spatula. Cook for 5 minutes, then flip and cook an additional five minutes. Continue to cook until there is no pink when you cut into the burger or a meat thermometer reads 160 degrees.
  3. Spread both sides of brioche buns with butter and heat on the grill or in another skillet over medium heat, moving the bread around so that they brown evenly.
  4. Place one burger on each bun and top with shaved carrot, watercress and half a tablespoon each of mayonnaise dipping sauce and sweet chili sauce. Service with potato wedges and more dipping sauce on the side.

For mayonnaise dipping sauce

  1. Combine mayonnaise, white wine vinegar, salt, pepper and minced garlic in a small bowl and whisk to combine.


  • With chicken burgers I find this method leads to the best results. If you have an outdoor grill and want to cook them there, that would be even better but you might want to form them into patties first. Make sure your grill is thoroughly greased or you will hate your life.
  • These recipes are on the spicy side. If you prefer less spice, leave out the Thai chili and cut back to a pinch of cayenne pepper on the potato wedges.


  • Serving Size: 4