Thai Chicken Burgers

thaichickenburger These Homemade Thai Chicken Burgers are incredibly filling & the burger buns are the best gluten free grain free buns I have ever created. Enjoy x M

I strongly suggest eating them as an open burger (using the bun as the base only – as shown in picture below) because I struggled to eat the burger pictured, depsite the fact I was super hungry.  The thai chicken burger patties are full of flavour but are mild and can be enjoyed by all of your family and friends.  


If you don’t have any Onion Powder you will need to buy some as I use it both in the patties and in the burger bun (If you are in Australia, Masterfoods make onion powder and you can buy it in Coles and Woolworths – make sure you buy onion powder and not onion salt). The burgers use Tapioca Flour and Coconut Flour. 

So far.. everyone that has tasted my Thai Chicken Burgers has loved them – I’m hoping you will too.  



Thai Chicken Burgers
Homemade thai chicken burgers – with an absolutely incredible grain free burger bun. Assemble and serve like a traditional burger OR serve as an open burger. Alternatively, place the burger patties, buns and fresh salad items in the middle of the table and let your family, friends or guests assemble their own.
Paleo Princess:
Cuisine: Modern Australian
  • Your choice of salad for the burger (see notes)
  • 500g chicken mince
  • 2 long red chillies, roughly chopped
  • 2 Tablespoons coconut milk
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • 30g fresh coriander, stems and leaves
  • 1 egg
  • 1 Tablespoon fresh lime juice
  • 2 teaspoons fish sauce
  • 1 Tablespoon honey
  • 3 cloves garlic (approx 10g), roughly chopped
  • ½ teaspoon dried chilli seeds
  • ⅛ teaspoon himalayan salt
  • 1 Tablespoon almond meal
  • 4 tablespoons shredded coconut
  • 1 cup tapioca flour
  • 1 cup coconut flour
  • ¾ cup water
  • ½ teaspoon onion powder
  • 1 Tablespoon honey
  • 2 eggs
  • 1 teaspoon baking powder
  • ⅛ teaspoon himalayan salt
  • 2 Tablespoons coconut oil (melted)
  1. Place the chillies (including seeds), coconut milk, onion powder, coriander, dried basil, egg, honey, fish sauce, lime juice, garlic, chilli seeds, almond meal & salt into a food processor and blend until smooth.
  2. Place the chicken mince into a large bowl and pour in mixture from food processor
  3. Mix thoroughly until well combined.
  4. Heat frypan on medium heat and lightly oil.
  5. Using your hands, form patties and place in frypan to cook (see notes).
  6. When the patties have cooked, set them aside.
  8. Preheat oven to 175 degrees celsius.
  9. Line a baking tray with baking paper.
  10. Place tapioca flour, salt, baking powder, onion powder and coconut flour into a food processor (or large bowl) and mix until well combined.
  11. Add 1 egg, honey, coconut oil and ¾ cup water and use an electric beater (or food processor) to mix until well combined.
  12. Divide mixture into 6 or 8 equal parts.
  13. Using your hands flatten and mould each part of dough into a burger bun shape and place on a baking tray. (Keep in mind, that each bun will be the lid or bottom of your burger so you want to make sure they are flat – and not too thick or thin). The buns will not rise much at all whilst baking.
  14. Bake for 10-15 minutes (until they start to turn a little golden on top – usually at the 13 minute mark).
  15. Remove the tray from the oven and allow buns to cool for about 5 minutes, you will then be able to slowly lift them off the baking paper.
  17. Reheat the burger patties and assemble the burger whilst the burger buns are still warm from the oven.
  18. I placed lettuce on the burger base, followed by the chicken patty, then topped with avocado and fresh mango & diced capsicum. You could do the same or use other salad items such as thinly sliced red onion, grated carrot, beetroot, tomato, cucumber, spinach and even sweet chilli sauce.
Ideas for salad for the burger include – diced capsicum, diced mango, sliced cucumber, sliced beetroot, grated carrot, shredded coriander, lettuce, bean shoots, avocado and sliced tomato.