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Learning How to Make Spicy Asian Chicken Burgers with Peanut Sauce on the Big Green Egg is a perfect way to expand your grilling repertoire. This week I am traveling to Denver for a mix of business and pleasure. As a result, I wanted to get a cook in before I left. I looked to a Food & Wine recipe for inspiration for this creation. This particular recipe came from a series of burger recipes they posted earlier this year. What drew me to this creation is the bold Asian influence found in every bite. The chicken burger turned out fantastic. It paired perfectly with the peanut sauce used as a topper.
These burgers offer a sophisticated profile that goes far beyond a standard patty. By using the Big Green Egg, you get a juicy result that lean chicken often lacks. The combination of coconut milk and spices creates a texture that is both light and flavorful. Because the peanut sauce adds a rich finish, the dish feels incredibly indulgent. You will find that the charcoal smoke elevates the exotic ingredients. This recipe is a great example of how to bring global flavors to your backyard. You will likely find yourself making this a regular part of your rotation. Now sit back, grab your favorite glass of Riesling, and enjoy this recipe for a unique outdoor feast.
Table of Contents
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The Prep: Mise en Place for Success
Mastering Spicy Asian Chicken Burgers with Peanut Sauce on the Big Green Egg begins with an organized workstation. The first thing I did was grab all the ingredients for both the chicken burgers and the peanut sauce. This process provides a way to ensure a smooth transition from the prep table to the grill. Because this recipe involves multiple components, you must have your aromatics and liquids measured before you begin. You will find that prepping early prevents any stress once the charcoal is hot.
To achieve the best results, you should dice your onions and mince the garlic with precision. This technique ensures that the aromatics blend seamlessly into the ground chicken. You will discover that having the coconut milk and peanut butter ready makes the sauce assembly effortless. Now, you should arrange your spices to avoid searching for them mid-cook. Because the Big Green Egg maintains such high heat, you are ready to focus entirely on the grilling process. Once your ingredients are prepped, you have established the foundation for a flawless burger.
The Build: Crafting the Chicken Patties
Developing the perfect texture for Spicy Asian Chicken Burgers with Peanut Sauce on the Big Green Egg requires a gentle touch. I mixed the ground chicken with chopped onion, vegetable oil, chili powder, salt, and garam masala. This process provides a way for the spices to distribute evenly throughout the lean meat. Because ground chicken can be delicate, you must avoid overworking the mixture. You will find that the vegetable oil helps keep the patties moist during the cook.
To achieve the best results, you should form the mixture into consistent, uniform discs. This technique ensures that each burger cooks at the same rate on the grill. You will discover that the garam masala adds an incredible aromatic depth to the poultry. Now, you should let the formed patties rest in the refrigerator for a few minutes. Because the cold air helps the meat set, they will hold their shape much better over the fire. Once the patties are firm, you have prepared them for the high heat of the Egg.
The Big Green Egg Setup
Managing the heat for Spicy Asian Chicken Burgers with Peanut Sauce on the Big Green Egg is much easier with the right hardware. When cooking with chicken, I prefer a raised grid to use direct heat without drying out the lean patties. This process provides a way to sear the meat while keeping it away from the intense glow of the coals. I used the Woo II from the Ceramic Grill Store for this specific cook. It is a fantastic tool that has served me well for years.
However, you have a couple of great options for achieving this height. While the Woo is pictured here, Big Green Egg now offers the EGGspander system. This is currently the preferred option for most Egg owners. It provides incredible versatility for multi-level cooking. Both tools allow you to lift the meat higher into the dome. You will find that this position uses the reflective heat of the ceramic lid. Because the air circulates better around the raised grid, you get an even cook every time.
To achieve the best results, you should preheat your Egg to a steady 400°F at the lid. This technique ensures the grates are hot enough to create a clean release. I cooked the patties for five minutes per side. You will discover that the raised profile prevents flare-ups from affecting the delicate spices. Now, you should keep the dome closed to maintain a consistent environment. Because you have the right setup, you are ready to produce a perfectly juicy burger. Cook the chicken patties 5 minutes then flip cooking another 5 minutes.
- Height Advantage: Lifting the grid protects the chicken from the aggressive direct heat of the lump charcoal.
- The Woo II: A classic, sturdy choice for lifting your cooking surface.
- The EGGspander: The modern, versatile choice for professional-level air circulation.
The Pull: Ensuring a Juicy Finish
Finishing Spicy Asian Chicken Burgers with Peanut Sauce on the Big Green Egg requires precision. After the patties measured 160°F using my Thermapen, I pulled them off the grill. This process provides a way to prevent the lean chicken from drying out. Because of carryover cooking, the internal temperature will continue to rise while the meat rests. You will find that pulling them slightly early is the secret to a professional result.
To achieve the best results, you should let the burgers rest for five minutes. This technique ensures the temperature reaches a final, safe finish of 165°F. You will discover that the juices redistribute throughout the meat during this time. Now, you should prepare your buns while the patties reach their peak tenderness. Because you accounted for the carryover heat, you are ready for a superior dining experience. Once the resting period is over, you have a perfectly prepared foundation for your toppings.
Assembling Your Burgers
Adding the final layer to your Spicy Asian Chicken Burgers with Peanut Sauce on the Big Green Egg is a simple but rewarding step. I topped the burger with a rich peanut sauce that I prepared while the patties were on the grill. This process provides a way to bring a creamy, savory element to the warm spices of the chicken. Because the sauce features bold flavors like peanut butter and coconut milk, it stands up well to the smoke of the charcoal. You will find that the sauce is the true star of this recipe.
To achieve the best results, you should use a high-quality whole wheat bun. This technique ensures that the bread has enough structure to hold the sauce and the juicy patty. I also added fresh lettuce to provide a crisp contrast to the tender meat. You will discover that the cool greens brighten the entire flavor profile. Now, you should stack your toppings carefully to keep the burger stable. Because the combination of peanut and spice is so balanced, you are ready to enjoy a fantastic meal. This burger is delicious!
Spicy Asian Chicken Burgers with Peanut Sauce on the Big Green Egg
Ingredients
Chicken Burgers:
- 1 1/4 pounds ground chicken
- 1/4 cup finely chopped red onion, plus 2 tbsp (set aside)
- 2 tbsp vegetable oil, divided
- 2 tsp chili powder
- 1 tsp kosher salt
- 1 tsp garam masala
Peanut Butter Sauce:
- 1/4 cup coconut milk
- 2 tbsp creamy peanut butter
- 2 tbsp hot water
- 2 tbsp chopped salted peanuts
Serving the Burgers:
- 4 whole wheat rolls, split and toasted
- Lettuce
Instructions
For the Chicken Burgers:
- Combine the ground chicken with 1/4 cup of the chopped onion, 1 tablespoon of the vegetable oil, 1 teaspoon of the chili powder, 1 teaspoon of salt, and the garam masala.
- Form the ground-chicken mixture into patties.
- Preheat the Big green Egg to 400° using a raised grid.
- Brush the chicken burgers with vegetable oil and grill for 5 minutes per side or until the burgers measure 160°. Let them rest 5-10 minutes allowing carryover cooking to bring them up to 165°F.
For the Peanut Sauce:
- In a medium saucepan, heat the remaining 1 tablespoon of vegetable oil.
- Add the remaining 2 tablespoons of chopped onion and 1 teaspoon of chili powder and cook over medium heat, stirring, until the onion is softened, about 5 minutes.
- Add the coconut milk and bring to a boil.
- Remove from the heat and whisk in the peanut butter and hot water.
- Stir in the peanuts and season the sauce lightly with salt.
- Spread the peanut sauce on the rolls.
- Top with the burgers and lettuce, close and serve.
Nutrition information is automatically calculated, so should only be used as an approximation.
Sooooo good! Thanks for this recipe 🙂
I topped with the peanut sauce, spinach and cucumber….. delicious.
Thanks Andrew! Glad you enjoyed this.