These spicy Thai burgers with sweet chili mayo are an easy one-pot meal to whip together for those days when you just can’t think of much else. I have been making them with these sweet chili mayo instead of regular mayo for just over a year now and I just love them! I thought it would be fun to share this recipe with you.

I am making one of the most amazing burgers you will ever taste!! You will get 10, amazing, nutritious, wholesome, flavorful, delicious, and easy to shred burgers that you will LOVE!!

This spicy Thai burger tastes amazing, and the sweet chili mayo really makes the burger. The best part is that you only need 4 ingredients to make it.

With cilantro and Thai chilies, a spicy Thai-inspired burger patty is created. Sweet chili mayo, pickled cucumber, and carrots on top.

I like experimenting with various burger flavor combinations, and this Spicy Thai burger is a trinity of tastes that complement each other well.

Burgers, like tacos, allow you to be as creative as you want with the toppings and taste characteristics.

The Patty of the Burger

The burger patty in the video below seems to be considerably lighter than the one shown in the article. In the video, I used ground turkey, and in the photos, I used ground beef.

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Both were delicious and absorbed the flavors nicely, in my opinion. I did, however, use 80/20 ground beef, which was a bit more juicy than the ground turkey.

With a simple marinade, the Thai spices will shine through in the burger. It’s almost identical to the sauce I use in my Thai Chicken Wings.

To begin, combine cilantro, garlic, Thai bird’s eye chili, and soy sauce in a bowl. You may finely dice everything or use a tiny food processor.

Soy sauce being added into cilantro and garlic mixture.

A word of caution: Thai bird’s eye chilies are much hotter than jalapenos. Use a jalapeño instead of a chili if you don’t want the burger to be as hot.

After you’ve mixed everything together, add it to your ground beef, stir just until it’s all combined, then chill for a few minutes to firm up. This makes forming the burger patties a bit simpler, especially if you’re using ground turkey.

Cilantro and soy sauce mixture being poured into ground beef.

Because your burger patties will shrink while cooking, make them bigger than the bread you’re using. I also recommend investing in a digital meat thermometer if you don’t already have one.

Ground beef should be cooked to 155 degrees Fahrenheit, while ground turkey should be completely cooked to 165 degrees Fahrenheit.

Burger patties may be grilled or cooked in a cast iron pan on the stove.

The Add-Ons

I needed some acidity and crunch to counteract the burger’s spice and heat.

I shaved cucumber and carrot pieces and combined them with leftover pickle juice in a tiny container.

Overhead view of Thai burger with top bun on the side.

If you don’t have any leftover pickle juice, combine a teaspoon of sugar with vinegar until it dissolves and use it instead. I chilled them for approximately 30 minutes, and they developed a wonderful acidity.

After that, I wanted a sweet mayo to tie everything together. I made a mixture of mayonnaise and sweet chili sauce that was equal parts mayonnaise and sweet chili sauce. So simple and delicious!

Putting Together the Burger

The buns should only be toasted until they become a golden hue. If you like, you may put some butter on them.

Assembled Thai burger on a white plate.

On each bun, spread a layer of sweet chili mayo, then layer lettuce, Thai burger patties, pickled cucumbers and carrots, then the top bun.

My Mexican Chorizo Burger is a must-try.

Here’s a video showing you how to make this spicy Thai burger:

The following products were used:

Assembled Thai burger on a white plate.

Sweet Chili Mayo on a Spicy Thai Burger

Renee Fuentes is a model and actress.

With cilantro and Thai chilies, a spicy Thai-inspired burger patty is created. Sweet chili mayo, pickled cucumber, and carrots on top.

30 minute prep time

Time to cook: 10 minutes

Course Description:

Thai and American cuisine

Instructions 

  • In a food processor or chopper, combine the cilantro (leaves and stems), garlic cloves, Thai birds eye chili, and soy sauce. Pulse until everything is well combined and chopped. Add the mixture to the ground beef, stir just until combined, and chill for a few minutes to firm up. This makes forming the burger patties a bit simpler, especially if you’re using ground turkey.

  • Peel long, thin strips of cucumber and carrot using a peeler. Refrigerate for 30 minutes after placing in a jar with pickle juice. If you don’t have pickle juice, combine vinegar and sugar and pickle the cucumber and carrots quickly.

  • Refrigerate the mixture of mayonnaise and sweet chili sauce until ready to use.

  • Form four burger patties that are slightly bigger than the bread size and season gently with salt and pepper. Grill or cook in a cast iron skillet. I cook ground beef to a temperature of about 155 degrees Fahrenheit and ground turkey to a temperature of around 165 degrees Fahrenheit. On the patties, use an instant read thermometer.

  • Toast the buns on the grill or in a pan with butter if desired. On both sides of the buns, spread sweet chili mayonnaise. On the bottom, layer lettuce, then the burger patties, pickled cucumber and carrot ribbons, then the top bun.

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If you’re looking to put a spin on your regular burger night, you may want to try out this spicy sweet chili mayonnaise. It’s a great alternative to regular mayo and is a delicious way to add some heat to your next burger.. Read more about trader joe’s thai sweet chili veggie burger cooking instructions and let us know what you think.