Chicken Dumpling Burgers
on Apr 17, 2026
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The ultimate fusion burger! Ginger-garlic chicken patties with a zesty Kewpie slaw and a kick of spicy chili crunch.
Table of Contents
What Makes This Recipe Great
Ever find yourself craving the savory, umami-packed filling of a pork dumpling but wanting the satisfying bite of a juicy burger? Enter the Chicken Dumpling Burger. This fusion recipe takes the best parts of Asian comfort food and stacks them high on a toasted bun.
Forget dry, boring chicken patties. These are loaded with aromatics like ginger and green onion, topped with a zesty slaw, and finished with a creamy Chili Crunch Mayo that you’ll want to put on everything.
Ingredient List
- Ground Chicken– Swap ground chicken for ground turkey or even ground pork for a more traditional “potsticker” feel.
- Ground Ginger
- Garlic Powder
- Green Onions
- Soy Sauce– Use Tamari or liquid aminos instead of soy sauce
- Salt
- Coleslaw Mix– your produce section has this ready to go
- Kewpie Mayo– If you can’t find Kewpie, use regular mayonnaise with a pinch of sugar and a drop of rice vinegar.
- Lime Juice
- Chili Sauce– Not a fan of spice? Swap the chili crunch for a drizzle of honey or hoisin sauce for a sweet-savory vibe.
- Burger Buns– gluten-free bun or in large lettuce wraps if you are looking for an alternative.
Pro Tip
- Since ground chicken can be sticky, wet your hands slightly with water or a tiny bit of oil before forming the patties. This prevents the meat from sticking to your skin and helps you get a smooth, even shape!
More Recipes with Ground Chicken
Chicken Dumpling Burgers
Ingredients
Burger
- 1 lb ground chicken
- 1 tsp ground ginger
- 1 tsp garlic powder
- 4 chopped green onions
- 2 tbsp soy sauce
- ½ tsp salt
Coleslaw:
- 3 cups coleslaw mix
- ¼ cup kewpi mayo
- 1 tbsp lime juice
- 1 tbsp soy sauce
Spread:
- ½ cup kewpi mayo
- 2 tbsp chili crunch
- 4 Burger Buns
Instructions
The Patties
- In a large bowl, combine the ground chicken, ground ginger, garlic powder, chopped green onions, soy sauce, and salt.
- Divide into 4 patties.
- Pro Tip: Since chicken is leaner than beef, lightly wet your hands to prevent sticking while shaping.
The Cooking Process
- Heat a skillet or grill over medium-high heat with a splash of neutral oil.
- Cook for about 5–6 minutes per side. Because this is chicken, ensure the internal temperature reaches 165°F.
- While the burgers cook, lightly toast your buns. A toasted bun provides the structural integrity needed for the creamy slaw.
The “Dumpling” Elements
- Whisk the Kewpie mayo, lime juice, and soy sauce in a medium bowl. Toss in the coleslaw mix.
- Stir the chili crunch into the remaining Kewpie mayo.
Assemble the Burger
- Bottom Bun: A thick layer of the Chili Crunch Spread.
- The Patty: Hot and juicy straight from the pan.
- The Slaw: Pile it high—the crunch is essential here.
- Top Bun: Add another thin swipe of spread if you’re feeling bold.
