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Bring cream cheese to room temperature. Stir together with crab, green onions and garlic. Set to the side.
Season 4 burgers (we like ⅓ lb patties) with salt and pepper. Grill to your liking (we like ours medium, but you do you!) 30 seconds - 1 minute before you pull your burgers off the grill, add ¼ of the crab rangoon mix to the top of each burger. This will warm it so it’s a little melty, but not cook it!
It’s best to let your burgers rest for 3-5 minutes after pulling off the grill. Cover with aluminum foil to keep warm.
Meanwhile, butter the insides of your buns and toast on a griddle pan for 2-3 minutes until golden brown.
Assemble burger and top with wonton strips and sweet chili sauce to your liking!