Spicy Thai Burger
This spicy Thai-inspired burger has a juicy burger patty mixed with cilantro and Thai chilies. It’s then topped with sweet chili mayo, plus pickled cucumber and carrots for that perfect tangy crunch. It’s got just the right balance of heat and sweetness.
Reader Marilou says: “I made this and followed the recipe!! It was delicious! Very easy to make!” ★★★★★
I love exploring different flavor combinations for burgers, and this Spicy Thai burger is a trifecta of flavors that all go well together. Burgers are similar to tacos in that you can get creative with the toppings and flavor profiles.
Ingredient Notes
The Thai flavors will come through in the patty with an easy marinade. It’s very similar to what I use in my Thai Chicken Wings.
- Cilantro– use both the stems and leaves for maximum flavor.
- Garlic– Use 2-3 cloves to complement the spice.
- Thai bird’s eye chilies– You can find these peppers at an Asian market; substitute a serrano chili.
How to Make
Start by blending cilantro, garlic, Thai bird’s eye chili, and golden mountain sauce. I used a small food chopper, or you can finely dice everything.
A little warning, Thai bird’s eye chili’s are a lot spicier than a jalapeno. If you don’t want the burger to be that spicy, use a jalapeno instead.
Once everything is blended, add it to your ground meat, mix just until incorporated, and refrigerate for a few minutes to firm up. This helps to form the burger patties a little more easily.
Form your burger patties larger than the bun you are using since they will shrink during cooking. I highly suggest getting a digital meat thermometer if you don’t own one.
I prefer my ground beef cooked to 155 degrees F. The burger patties can be cooked on the grill or in a cast iron skillet on the stove.
Toppings For the Burger
I wanted some acidity and crunch to balance the spice and heat from the burger. I shaved cucumber and carrot strips, placed them in a small jar, with some rice vinegar and sugar. Give it a good shake and put it in the fridge for about 30 minutes.
I also wanted a sweet mayo to round out all the flavors. I mixed equal parts of mayonnaise and sweet chili sauce.
Toast the buns just until they are golden brown. You can spread butter on them if you like. Put a layer of sweet chili mayo on each bun, then layer with the Thai burger patty, pickled cucumbers and carrots, and the top bun.
This flavor combo also reminds me of a Vietnamese banh mi, with the pickled vegetables. It’s a different spin on a burger, but the flavors go so well together!
Side Dish Options
Spicy Thai Burger
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Equipment
- Grill or Cast Iron Skillet
Ingredients
- 1 pound Ground Beef
- ½ cup Cilantro Leaves and Stems
- 2 Garlic Cloves
- 1-5 Thai birds eye chili depending on your spice tolerance
- 1 tablespoon Golden Mountain Sauce
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 1 Cucumber
- 1 Carrot
- ¼ cup Rice Vinegar
- 1 tablespoon Sugar
- 2 tablespoon Mayonnaise
- 2 tablespoon Sweet Chili Sauce
- 4 Burger Buns
Instructions
- Using a peeler, peel long thin strips of cucumber and carrot. Then place in a jar with vinegar and sugar, refrigerate for 30 minutes.
- Add Cilantro (leaves and stems) to a food chopper or processor, along with garlic cloves, Thai birds eye chili, and soy sauce. Pulse till everything is incorporated and chopped up.
- Add the mixture to your ground beef along with salt and pepper. Combine just until incorporated, and place in the fridge for a few minutes to firm up.
- Combine mayonnaise and sweet chili sauce, keep in refrigerator until ready to use.
- Form 4 burger patties, larger than the bun size. Cook on a grill or cast iron skillet. I cook ground beef to around 155 degrees F. Use an instant read thermometer on the patties.
- Toast buns on grill or pan, you can add butter if you like. Spread sweet chili mayo on both sides of the buns. Layer the burger patty, pickled cucumber and carrot ribbons, and top bun.
Video
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
This looks like an amazing take on a burger! Love the idea of the pickled veggies on top. Will need to try soon!
Thank you, Sara! It add a nice crunch and acidity to the spicy burger! 🙂
I made this and followed the recipe!! It was delicious! Very easy to make!
Thank you for your comments, Marilou! Glad you enjoyed it 🙂 Do you mind leaving a star rating, I appreciate it!
5 starts.
I forgot to also say that my husband started to take out the picked cucumber and carrots saying “ i don’t ever put that on my Hamburger” but insisted that’s what the recipe says! So he did and he loved it! Even went back for seconds!
That’s Awesome, glad he ended up liking them! I appreciate the rating 🙂
Love to try this. I need to know the amount of vinegar and sugar for the pickling
Hi Keith, my apologies, I’ve included the measurements for the pickling juice. Use 1/4 cup of rice vinegar, 1 tbs of sugar, and a pinch of salt. Mix until the sugar dissolves. Add the peeled carrots and cucumbers to a mason jar and give it a good shake, then let sit in the refrigerator for at least 20 minutes or while the burgers are cooking. Enjoy!