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.
Yummmm!!! The crunch… the flavors… spot on!! So good!!! One burger for dinner the rest are now my lunch for the week.
SO flavorful, even my picky husband liked them!!
These burgers were so flavourful and easy to make. My toddler who seems to survive on air most days even asked for seconds!
Easy, delicious, and family friendly! My toddler asked for seconds!