Grilled Spicy Vietnamese Spring Chicken Burgers

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.

Versatility reigns supreme when it comes to preparing and dressing these favorite burgers. I ventured out to this asian inspired burger from a favorite ,vietnamese spring rolls.


3 pounds ground chicken
1&1/2 cups Panko Japanese breadcrumbs
1 cup chopped green onions
¾ cups chopped cilantro leaves
1/3 cup plus 1 tablespoon Asian chili garlic sauce
2 teaspoons grated lime peel
1&1/2 teaspoons salt

Spicy Lime Splash
3 tablespoons fresh lime juice
1&1/2 teaspoons crushed red pepper flakes
1/3 cup plus 1 tablespoon Asian fish sauce (nuoc mam or nam pla )
3 large cloves garlic, minced
1&1/2 tablespoons granulated sugar

vegetable oil for brushing on the grill rack

6 large sesame seed buns, split
8 whole butter lettuce leaves, trimmed

1 medium carrot, ends trimmed, and grated lengthwise into ribbons
1/3 cup fresh basil leaves
1/3 cup fresh cilantro leaves
1/3 cup fresh mint leaves
1/3 cup dry roasted peanuts, coarsely chopped


To make the patties, combine chicken, bread crumbs, green onions, cilantro, chili garlic sauce, lime peel and salt in large mixing bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns. Cover and refrigerate for at least 30 minutes.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the Spicy Lime Splash, in a small bowl, mix lime juice and pepper flakes and let sit several minutes. Add fish sauce, garlic and sugar; whisk until sugar dissolved. Cover and refrigerate until ready to serve.

When the grill is ready, brush the grill rack with vegetable oil. Place the chilled patties on the grill rack, cover, and cook, turning once, just until the juices run clear when the patties are pierced in center, about 4 to 5 minutes on each side. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, lightly brush some of the spicy lime splash on the cut sides of the buns. On each roll bottom, place a patty. In the middle of each lettuce leaf, evenly arrange some of the carrot, basil, cilantro, mint, peanuts and a drizzle of the spicy lime splash. Top each patty with a spring loaded lettuce leaf . Add the bun tops and serve. Makes 6 burgers.