Spicy Chicken Burgers with Wasabi Coleslaw are a quick, easy, and delicious way to eat a burger a little bit healthier. Tender chicken breast patties are studded with jalapeños, onion, and garlic, topped with a spicy wasabi coleslaw and then sandwiched between jalapeño cheddar buns.
Blackened Chicen Burgers with Wasabi Coleslaw
Spicy Chicken Burgers with Wasabi Coleslaw. Because I can never have too many chicken burger recipes in my repertoire. And because these aren’t just any chicken burgers. The patties are tender and super moist thanks to a combo of panko breadcrumbs and egg. They’re also packed with onion, garlic, and plenty of jalapeños for a traditional spicy flavor that lingers on your tongue.
The untraditional spiciness comes from wasabi, which if you’re familiar, crescendos into a vapor-like spice through your nose, an odd, yet surprisingly satisfying and delish way to experience spice.
The burgers are simple, but I love that. They’re basically a gussied up chicken burger slathered with coleslaw, which is pretty standard but little additions like the Asian-influenced slaw and the jalapeños and spices to the chicken patties make them a little extra special without added a lot of extra work.
Do I have to cook them inside?
While I prefer to cook them on a griddle inside since chicken burgers are notoriously sticky, we also grill them outside when we can. You can also use a cast-iron skillet if you have one available.
Where can I find wasabi paste?
I got mine at Trader Joe’s, but a lot of grocery stores have it in the Asian isles these days. And you can definitely find it at an Asian market or on Amazon (here), because Amazon is taking over the world.
Can I use regular breadcrumbs?
Yes, you can. Just make sure they are unseasoned.
Substitutions and Tip and Tricks for Recipe Success
- Swap out the jalapeño for Serrano or your favorite kind of spicy pepper.
- Add in a few dashes of sriracha for an extra kick of spice
- It’s very important to cook chicken burgers only until they’re done, otherwise you risk drying them out.
- Butter and toast your buns. A must for any sandwich.
What to serve with Spicy Chicken Burgers
Pretty things/Tools Used in Today’s Post
- 1 lb. ground chicken bread
- 1/2 small onion, grated
- 3 garlic cloves, grated
- 1 Tbsp. minced jalapeno
- 1/4 cup + 1/8 cup panko breadcrumbs
- 1 large egg
- 1 tsp. kosher salt
- 1 tsp. ground ginger
- 3 1/2 cups slaw mix (cabbage, red cabbage and carrots)
- 3 Tbsp. light mayo
- 1/4 tsp. onion powder
- 1/4 tsp. garlic powder
- 2 1/2 Tbsp. rice vinegar
- 3/4 tsp. wasabi paste
- 1 1/2 tsp. black sesame seeds
- 2 tsp. sesame oil
- 1/4 tsp. sriracha
- 4 slices pepper jack cheese (Optional)
- 2 avocados, sliced
- 4 jalapeno cheddar burger buns (or whatever buns you want to use), buttered and toasted
- Add chicken, onion, garlic, jalapeno, panko, egg, ginger, and salt to a medium bowl. Use your hands to gently mix everthing together. Do not over mix. Form into four patties, the size of your buns.
- Heat a large griddle, pan, or grill, to a medium heat. Cook burgers until golden brown and cooked through, about 5-6 minutes per side.
- While the burgers cook, add mayo, onion powder, garlic powder, rice vinegar, wasabi paste, sesame seeds, sesame oil, sugar, and a pinch of salt to another medium bowl. Whisk to combine. Add slaw mix. Toss until coated. Set aside while you finish the burgers.
- When burgers are done, if using, cover with cheese. Put patty on bun, and top with sliced avocados and slaw. Serve.