The Best Juicy Asian Chicken Burgers in Air Fryer

Is there anything worse than a dry burger?! I’m pretty sure there isn’t. No worries here though, because this Air Fryer Asian Chicken Burger is juicy with a capital “J” and absolutely LOADED with flavor. Topped with fresh crunchy vegetables, a luscious miso-lime aioli and a soft brioche bun – this is burger making at its best!

I’m not going to lie. I love burgers and have long fancied myself a bit of a connoisseur.

In my opinion, there are 5 things that go into creating a best in class burger:

1. TEXTURE: Regardless of what kind of burger you are making, meat, veggie or otherwise, the texture has to be a top priority. This, of course is directly related to how much you work the meat (no meatloaf, thank you very much), or in the case of a veggie burger, what kind of varied textures you might be adding.
2. JUICINESS: Nobody likes a dry burger. A burger must be juicy – not overly so – but just right. This is provided by way of fat content and/or vegetables. If using vegetables, the key is to know how they must be cut (or grated) to cook in the same time that the burger cooks.
3. RATIO OF BURGER TO TOPPINGS: This is where my pickiness comes in, but the balance is key in creating the ultimate burger. A big thick burger with too little in the way of toppings is cheating yourself of the perfect bite. Similarly, a skinny wimpy burger with too many toppings, and suddenly you don’t taste the burger anymore! Balance is key here.
4. SAUCES: It doesn’t matter what your sauce might be – it could be as simple as ketchup and mustard – but you’ve got to have them. There’s so much room for creativity here – and creativity doesn’t have to mean complex. Just like in this recipe for Asian chicken burgers, mixing some mayo with miso and lime, give this burger a very different flavor profile for not a lot of effort.
5. BUNS, PEOPLE, BUNS: In the same way that your ratio of burger to toppings is important, so is the ratio with your bun. Have you ever had a burger where the bun was WAY too big for the burger? It’s the worst! You’re either reduced to picking apart your bun to relieve some of the bread pressure OR you’re cheated out of so much flavor because all you taste is bread. Either way, not good. So, when you’re choosing buns, take into account the size of your burgers.

Whether you make these burgers on the grill or in the air fryer, I really hope you enjoy them. Happy burger-making, friends!

Want another quick and delicious air fryer recipe? Try this Quick Air Fryer Salmon and Asparagus with Lemon Brown Butter!

Recipe ingredients

You’ll need the following ingredients to make these delicious air fryer chicken burgers:

Note: the ingredient list might look long, but the most time consuming part of the recipe is just gathering everything up from your pantry and fridge.

Ingredient Notes

The ingredients to make these chicken burgers are easy to find and readily available at most any grocery store.

Here are a few ingredient notes:

Ground chicken: I recommend using ground chicken that uses dark meat (leg & thigh) if possible, as it has a higher fat content, and therefore more juicy. But if you can’t find it, white meat will work as well.

Oyster sauce: Oyster sauce is a thick dark sauce featured in many types of Asian cuisine. It’s made from simmering oysters for a long time until the liquid from the oysters caramelizes into a dark sauce. It is then typically thickened with starch to give it the thick consistency that you may be familiar with. Oyster sauce is packed with umami and lends so much flavor to anything you add it to. Readily available in pretty much all grocery stores now, it is great to keep on hand. You can also find an array of different brands of the sauce at Asian markets.

Pickled ginger: I, personally, am crazy for pickled ginger. I love the flavor and texture of it. Obviously, I enjoy it with sushi, but I’m always looking for other ways to use it because of its fantastic flavor. You can find it in the international section of any grocery store and also at any Asian market. I like the options at Asian markets better because you can buy bigger jars – ha!

Chili crisp: One of my all-time favorite condiments, chili crisp, is such a great adder for heat and texture.

Zucchini: The zucchini in this recipe is meant for moisture and texture. The flavor of zucchini is so bland that it doesn’t really lend anything to the recipe in that regard, but it is a great binder and helps provide greater moisture to the burger. Just be sure to squeeze out all excess liquid after grating it.

Miso paste: I chose to use miso in the flavored mayonnaise for this burger because it has such incredible salty, savory flavor. The color miso you use is just a reflection of how long it’s fermented and therefore the depth of flavor – white miso having the shortest fermentation time. I used red miso because its what I happened to have at the time.

How to make The Best Juicy Asian Chicken Burgers in Air Fryer: STEP BY STEP

Steps 1 & 2:

Using the large holes of a box grater, grate the zucchini into a large bowl. Then, using your hands, squeeze out any excess liquid over the sink.

Next, finely chop the scallions, garlic and pickled ginger and add them to the grated zucchini, along with the oyster sauce, soy sauce, sesame oil, chili crisp and breadcrumbs. Mix everything really well so that all of the flavors are evenly disbursed.

Steps 3 & 4:

Add the ground chicken to the zucchini mixture and carefully mix it with your hands just until everything is well combined. Over mixing can lead to a tough texture, so handle the mixture just as much as you need to.

Then you will form them into 4 burgers and place them on a parchment lined sheet pan. Place this sheet pan into the freezer for a few minutes while you work on the rest of the recipe. This will give the burgers a chance to firm up a little, which makes them easier to handle.

Steps 5 & 6:

While the burgers are firming up a little, grab a vegetable peeler and shave the cucumber and carrots into ribbons and set aside.

Next, you will want to make the sauce by combining the mayonnaise with the miso and lime zest. Taste the sauce and add as much or as little lime juice as you would like.

Steps 7 & 8:

Grab your sheet pan out of the freezer and place your burgers into the basket or tray of your air fryer. Depending on the size of your air fryer, you may be able to cook 2 or 4 at a time. Just be sure to not crowd them and leave enough space in between so that they will be caramelized when done. Air fry at 390 degrees for 12-13 minutes – no need to flip the burgers. *Please note that all air fryers seem to cook a little differently, so you may need to check on them the first time you make them and adjust your cooking time accordingly. You can always check them with a thermometer – 165 degrees for an internal temperature is what the USDA recommends.

After the burgers are done, let them rest for a few minutes before assembling.

Storage & Reheating

STORAGE: Store the burgers and the sauce, separately, in airtight containers in the refrigerator. The burgers will be good for up to 4 days, and the sauce will be good for up to 2 weeks.

REHEATING: To reheat the burgers, you can use the air fryer on the lowest heat setting until heated through. Alternatively, you can reheat them in the oven or toaster oven at 350, covered, with a splash of water until heated through. Another option is to microwave them for 30 second intervals until heated through.

FREEZING: After the burgers are cool, you can freeze them in an airtight container or bag. You can also freeze the burgers raw, on a sheet pan, after you form them. But please be aware that when you thaw them, the liquid content will be greater, making them a little more difficult to handle. I would definitely not recommend freezing the sauce.

Substitutions

Ground chicken: Ground turkey, beef or pork would all be fine substitutes.

Oyster sauce: Soy sauce, tamari or coconut aminos would be the best substitutes for the oyster sauce.

Pickled ginger: Regular ginger would be a good substitute here. I would recommend 2 tablespoons of finely chopped or grated ginger.

Chili crisp: You can use chili oil or chili paste in place of chili crisp. The amount you use will be determined by your preferred spice level.

Miso paste: If you don’t have miso paste or can’t find it, you could make a spicy mayo instead, by substituting sriracha or another chili sauce/paste to your mayonnaise and lime. Delish!