All the flavors you love in juicy dumplings, turned into speedy, flavor-packed burgers. The ground chicken patties are loaded with Asian-inspired goodness and piled into soft buns with a crunchy sesame slaw, quick pickles and spicy gochujang aioli – perfect for easy weeknights, entertaining, or a better-than-takeout night in.
If you love my viral smash dumpling tacos, you’ll LOVE these very juicy dumpling-inspired burgers. I know these aren’t technically dumplings, but they do genuinely taste like them, so I’m standing by the name!
Soft pillowy buns, crunchy sesame slaw, zingy pickles and a flavor-packed chicken patty come together for a fun, jazzy twist on burger night.
They’re super quick and easy to make, and totally customisable too. Swap the chicken for turkey, pork, beef, or a plant-based option and use store-bought slaw to save time.
This is also a great recipe for feeding a crowd or entertaining – you can throw the patties on an outdoor grill or Blackstone for even speedier cooking, and all the elements can be prepared ahead of time.
And if you like these flavors, you’ll love these mini dumpling cups, juicy pork dumplings and chicken and mushroom potstickers too.
Ingredients
- Ground chicken. You can also use ground turkey, pork, beef or a plant-based alternative. If you can’t find ground chicken, blitz 1 lb of skinless, boneless chicken thighs in a food processor to make your own.
- Ginger. Use fresh ginger if possible, but if you can’t find it, use ginger paste or 1/2 teaspoon of ground ginger.
- Black vinegar. This lovely, super umami vinegar brings a gorgeous depth to the burgers, but you can use rice vinegar, apple cider vinegar or white vinegar instead if you like.
- Fish sauce. I promise this won’t make your burgers taste fishy! It just brings a gorgeous savoriness that salt can’t mimic. I highly recommend trying it if you can.
- Cilantro (coriander). If you’re not a cilantro fan (I know it’s divisive), use chives, flat-leaf parsley or mint instead.
How to make them
Add all the ingredients for your dumpling patties to a bowl and mix to combine well, so that all the seasoning is as evenly dispersed as possible.
Use your hands to form large, thin patties with the mixture. It’s best to do this with wet hands to prevent the mixture from sticking to them. Place the patties onto a lined plate or tray and put them in the fridge to firm up while you prep the toppings.
Cook your burger patties until golden on both sides. Toast your burger buns if you like, then spread the gochujang aioli onto the top and bottom of the buns. Top with the sesame slaw, then place a burger patty on top. Lay a few slices of the pickled cucumber on the patty and place the bun on top. Serve right away.
Got a question?
Yes! The sesame slaw and pickles can be made a couple of days in advance and stored in the fridge. You can also mix and form the burgers a day in advance and store them (covered) in the fridge until you’re ready to cook them.
They work brilliantly with these spicy loaded potato wedges or miso roasted sweet potatoes. You could also pair them with a fresh green goddess salad or a big crunchy Asian-style slaw.
Like this recipe? Try these ideas next
If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @DishedByKate on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.
Print
Speedy Chicken Dumpling Burgers
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
All the flavors you love in juicy dumplings, turned into speedy, flavor-packed burgers. The ground chicken patties are loaded with Asian-inspired goodness and stacked into soft buns with a crunchy sesame slaw, quick pickles and spicy gochujang aioli – perfect for easy weeknights, entertaining, or a better-than-takeout night in
Ingredients
For the burgers –
- 1 lb (500g) ground chicken (or use turkey, pork, beef or a plant-based alternative)
- 3 scallions (spring onions), finely sliced
- A handful of cilantro leaves (coriander), chopped
- 3 garlic cloves, crushed
- 1-inch piece of ginger, grated (or 2 teaspoons ginger paste)
- 2 tablespoons light soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon fish sauce
- 1 tablespoon black vinegar (or rice vinegar)
- Black pepper
- 1 tablespoon of olive oil
- Burger buns
- 1/4 cup spicy gochujang aioli (or Kewpie mayo/garlic aioli)
For the sesame slaw –
- 1/4 red or white cabbage, shredded
- 3 scallions (spring onions), finely sliced
- A handful of cilantro (coriander) leaves
- 1 tablespoon sesame seeds
- 1 tablespoon rice vinegar
- 1/2 tablespoon sesame oil
- 1 teaspoon fish sauce
For the quick pickled cucumber –
- 1 cucumber
- 2 tablespoons rice vinegar
- 1/2 teaspoon salt
Instructions
- Make your dumpling burger mixture. Add the ground chicken, sliced scallions, cilantro leaves, crushed garlic, grated ginger, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 teaspoon of fish sauce, 1 tablespoon of black vinegar and a good grind of black pepper to a large bowl. Mix well to combine so that all the seasoning is evenly dispersed.
- Form your burger patties. Line a large plate or tray with parchment paper. Wet your hands (this will prevent the mixture from sticking to them) then scoop up a large ball of the mix. Form into a large, thin burger patty (roughly 1/3 inch thick). Place on the prepared plate and continue with the rest of the mixture. Depending on how large you make the patties, you’ll get 4 – 6 from the mixture. Place the burgers into the fridge to firm up while you prep the burger toppings (this will make them easier to handle and cook).
- Make your sesame slaw. To a mixing bowl, add the shredded cabbage, sliced scallions, cilantro leaves, 1 tablespoon of sesame seeds, 1 tablespoon of rice vinegar, 1/2 tablespoon of sesame oil and 1 teaspoon of fish sauce. Toss well to combine and set aside.
- Make the quick pickled cucumber. Slice your cucumber into thin rounds, then add to a bowl. Pour 2 tablespoons of rice vinegar on top, and scatter with 1/2 teaspoon of salt. Mix well, then set aside.
- Cook the burgers. Set a large frying pan or skillet over high heat and drizzle with 1 tablespoon of olive oil. Arrange the burger patties in the pan and cook until golden brown on the outside, with an internal temperature of 165°F (74°C), roughly five minutes on each side. You may need to cook them in batches, depending on the size of your pan.
- Assemble the burgers. Slice your burger buns in half (you can toast them if you like). Spread the gochujang aioli onto the buns (I do the bottom and the top). Top with some of the sesame slaw, then place a burger patty on top. Arrange a few slices of the pickled cucumber onto the patty, then place the other half of the bun on top. Repeat with the remaining burgers, then serve while hot.
Notes
INGREDIENT NOTES: While I’m using ground chicken, you can use ground turkey, ground pork, beef or a plant-based alternative. You can also blitz 1 lb of skinless, boneless chicken thighs in a food processor to make your own. Skip the fish sauce if you don’t want to use it (though I promise it doesn’t make the burgers taste fishy at all!) You could use regular dill pickles or burger pickles instead of making your own if you’d like.
PREP AHEAD: You can make the sesame slaw and pickled cucumbers a couple of days in advance and store them in the fridge. Mix and form the burgers a day in advance of cooking them if you like, just store them (covered) in the fridge until you’re ready to cook them.
SERVING SUGGESTIONS: Serve the burgers with spicy loaded potato wedges, green goddess salad, a big Asian-style slaw or miso roasted sweet potatoes.
- Prep Time: 15
- Cook Time: 15
- Category: fakeaways
- Method: stove top
- Cuisine: american
Nutrition
- Serving Size: 1 burger
- Calories: 391
- Sugar: 4.8g
- Sodium: 583mg
- Fat: 20.8g
- Saturated Fat: 3.7g
- Unsaturated Fat: 17.2g
- Trans Fat: 0g
- Carbohydrates: 32.8g
- Fiber: 2.6g
- Protein: 15.9g
- Cholesterol: 51.7mg
These look delish! Can you share what type of buns you use, they look perfect. Thanks!
Hi Tiffany 😊 I’m so happy you like the look of the recipe! I actually made the buns in the photos – but they’re brioche burger buns and any good store bought ones would work well x