Is there anything more satisfying that that first bite of a good burger? I think it’s because burgers tend to combine a bunch of flavors – salty, sweet, spicy, tangy, etc, and I love that. While delicious, the typical burger can run upward of 15-20 WW Points, which is almost a day’s worth for me – eek! So as always, I sought to create a version that’s lighter but still delicious – these Asian Chicken Burgers are a slam dunk. A juicy, well-seasoned chicken patty is topped with a tangy sweet and spicy slaw, with a healthy smattering of spicy mayo. Not only are they WW friendly, they’re also super quick and great for meal prep or busy weeknights. They’re going to be a new menu staple in our home for sure.
Lightening up burgers
There are a few swaps that I made that ultimately make these burgers a way lighter, more WW friendly option.
- Swap red meat for chicken. Ground chicken is super lean and far lower in points than red meat, and with the right seasonings and preparation, it can still be super juicy and flavorful.
- Ditch the cheese. Cheese is great on lots of burgers, but in this one, it’s not needed, so that saves some points.
- Veggies! Lots of veggies. This burger is dressed up with a veggie-packed slaw that’s low in points but adds great flavor and texture.
- A low carb bun. I use Schmidt 647 Buns, which are just 2 points each. A regular hamburger bun is typically 4.
- A lighter spicy mayo. The base is light mayo, but you won’t taste a difference!
- Air fry the patties. Or bake them. This lets you cook them to juicy perfection without lots of added oil.
Making Asian Chicken Burgers
These burgers come together super quickly and easily, and I like to make a big batch to enjoy them all week. Get your burgers prepped and into the air fryer or oven, make the slaw and mayo while they cook, toast your buns if you wish, and assemble.
To make the burgers, you’ll combine:
- Ground chicken
- Fresh garlic, ginger, green onion, sriracha, soy sauce for flavor
- Egg and bread crumbs to help bind them and make them juicy
Mix it all together and form into 8 patties that are roughly 1/2 cup of mix each. Shape them so they’re relatively flat (about 1/2- 3/4 inch thick), place them on a prepared air fryer try (I use an oven style air fryer so I can make all 8 at once), spray with cooking spray, and air fry at 375 for 15 min or so. You want the internal temp to be 165 F, and I always use a meat thermometer when making any type of meat or fish to ensure it’s cooked to perfection without having to cut it open. Here’s the one I use – folds up neatly and is easy to read!
While your burgers cook, combine your slaw mix, green onion, sweet chili sauce, and rice vinegar and toss to coat. Set aside.
Lastly, combine sriracha and mayo. Now, it’s time to assemble! Slather a heaping teaspoon of spicy mayo on the top side of your bun. On the bottom bun, add your fresh cooked burger, top with slaw, and slap it all together. Just like that, you’ve got a flavor-packed, delicious burger – enjoy!
Store all of the ingredients separately in the fridge and enjoy burgers for days to come!
Asian Chicken Burgers
- Mixing Bowls
- Air Fryer or Oven
- 2 lb ground chicken
- 1/2 cup bread crumbs plain
- 1 egg
- 6 cloves minced garlic
- 2 tsp ginger fresh or paste
- 2/3 cup scallions chopped
- 2 tsp soy sauce
- 2 tsp sriracha
- 8 low carb burger buns
- 14 oz cole slaw mix
- 2 tbsp sweet chili sauce
- 3 tbsp green onion chopped
- 1 tsp rice vinegar
- 4 tbsp light mayonnaise
- 1.5 tsp Sriracha more to taste
- Combine slaw ingredients and toss gently to cover all of the slaw in the sauce. Set aside.
- Combine light mayo and sriracha and adjust spice level to your preference.
- Toast your buns if you wish. Slather a heaping teaspoon of spicy mayo on top bun. Place chicken burger on bottom bun and top with handful of slaw. Put it all together and enjoy!
- Store ingredients separately in the fridge if you plan to make ahead. If you prefer a crunchier slaw, only dress it right before eating.