Chicken Burgers with Bang Bang Sauce Recipe

Ash Tyrrell

I just made the juiciest chicken burgers with a spicy-sweet bang bang sauce, and let me tell you—they were absolutely irresistible!

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Prep Time 10

Cook Time 15

1 lb ground chicken – Lean but still juicy. Avoid overly fatty mixes or it’ll get mushy.
½ cup breadcrumbs – Helps bind the patties and gives a great texture.
¼ cup mayonnaise – Adds moisture and helps hold everything together.
1 large egg – Essential for binding the meat.
½ tsp garlic powder – Boosts the overall flavor.
½ tsp onion powder – Adds a bit of sweet-savory depth.
Salt and pepper to taste – Don’t skip these; seasoning is key!
2 tbsp olive oil – For frying; it crisps up the patties nicely.
½ cup mayonnaise – Creamy base; use full-fat for the best result.
2 tbsp sweet chili sauce – Gives it that iconic sweet-heat kick.
1 tbsp sriracha sauce – For a spicy punch; adjust to your taste.
1 tsp honey – Balances the heat with a smooth sweetness.
Burger buns – Toast them for extra flavor and structure.
Lettuce – Adds crunch and freshness.
Tomato slices – Optional but they work well for juiciness.

Start by grabbing a large mixing bowl. Add in your ground chicken, breadcrumbs, mayo, egg, garlic powder, onion powder, salt, and pepper. Use clean hands or a spoon to gently combine everything until well mixed. Don’t overwork it—just until the mixture sticks together.
Once your mixture is ready, divide it into 4 equal portions. Shape each one into a patty, about the size of your burger buns. Place them on a plate and set aside while you heat your skillet. If you have time, chilling them for 10 minutes helps them firm up.
Heat olive oil in a non-stick skillet over medium heat. Once hot, place the patties in the pan. Cook each side for about 5 to 6 minutes until they’re golden brown and the internal temperature reaches 165°F. Avoid flipping too early or they may fall apart.
While the burgers are cooking, mix up your bang bang sauce. In a small bowl, combine the mayo, sweet chili sauce, sriracha, and honey. Stir it well until it's completely smooth. Taste and adjust the spice level to your liking.
Toast your buns in a dry skillet or in the oven until lightly golden. Place lettuce on the bottom bun, then the chicken patty, followed by a generous spoonful of bang bang sauce. Add tomato if you like, then top with the other half of the bun.

Use fresh ground chicken instead of pre-frozen for better texture.
Don’t skip the mayo in the patty—it keeps it moist and juicy.
Refrigerate your patties for 10–15 minutes before cooking so they don’t fall apart.
Taste the bang bang sauce before serving—adjust the sriracha if it’s too spicy or not enough.
Toasting the buns makes a big difference—adds crispness and keeps them from getting soggy.