Thai Turkey Burgers
User Reviews
5
Thai Turkey Burgers
Description
Thai Turkey Burgers mix lean ground turkey with finely sliced green onions and shredded carrot, seasoned lightly before forming patties. The accompanying Thai sauce is an emulsified blend of sweet chili sauce, rice vinegar, coconut milk, brown sugar, garlic, peanut butter, ginger, lime juice, and soy sauce, cooked briefly to thicken slightly and intensify flavors. The burgers are pan-cooked in olive oil until done.
The coleslaw garnishing the burgers incorporates Napa cabbage, shredded carrot, fresh cilantro, and chopped peanuts, adding crunch and brightness alongside the rich and tangy sauce. The toasted whole wheat buns provide a firm base complementing the tender turkey patties. Together, the components balance sweet, savory, and mildly spicy notes with varied textures.
This dish works well as a casual, flavorful alternative to classic burgers, suitable for a hearty lunch or dinner. The ingredients in the sauce and coleslaw bring characteristic Thai elements without overwhelming the meat’s mildness.
Note that the turkey mixture can be wet, so forming patties requires some care to avoid them falling apart. The sauce can be prepared ahead, and a portion reserved to mix into the meat, enhancing moisture and flavor.
Ingredients
- 1 pound ground turkey 94% lean
- 2 green onion thinly sliced
- 1/4 cup carrot chopped, shredded
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 Whole Wheat Bun toasted
- Thai sauce
- 1/2 cup sweet chili sauce
- 1/4 cup rice vinegar
- 1/4 cup coconut milk lite, canned
- 3 tablespoons brown sugar
- 2 garlic pressed or finely minced, cloves
- 1 tablespoon peanut butter creamy
- 1 ginger grated, teaspoon-sized knob
- 1 lime juiced
- 1/2 tablespoon soy sauce
- coleslaw
- 2 cups Napa cabbage chopped
- 3/4 cup carrot shredded
- 1/2 cup cilantro chopped, fresh
- 1/2 cup peanut chopped
Instructions
- Begin by combining all the ingredients together for the sauce: the sweet chili sauce, rice vinegar, coconut milk, brown sugar, garlic cloves, peanut butter, ginger, lime juice and soy sauce, and whisk until combined and fairly smooth. Scoop out about 1/4 cup of the sauce and set it aside. Place the rest in a small saucepan and bring to a boil, then reduce to a simmer and cook for 3-4 minutes until slightly thickened. Set aside.
- In a large bowl, combine the ground turkey with the salt, pepper, sliced green onions, chopped shredded carrots and about 2-3 tablespoons of the 1/4 cup of sauce that you set aside. Mix until just combined, being careful not to overmix but making sure everything is incorporated. I ended up using the full 1/4 cup. The patties can be slightly difficult to put together since they are so “wet,” so to cook them, I heat a large nonstick skillet over medium-high heat, added 1 tablespoon of olive oil then quickly formed the patties one at a time, placing them in the skillet. Cook for at least 4-5 minutes, until you can see the edges brown and the turkey becoming opaque so the burgers flip easily. Flip gently but quickly, and cook for another 4-5 minutes or until the burgers are cooked through. (Note: because of how wet the ground turkey is, I am not sure how these would hold up on the outside grill.)
- To make the slaw, quickly throw together the cabbage, carrots, cilantro and peanuts, tossing well. Add 3-4 tablespoons of the sauce, then toss well to coat. Add additional sauce if desired. Place each burger on a bun and top with a heaping spoonful of the slaw and additional sauce if desired.
Notes
- The Thai sauce from the referenced Thai Crunch Chicken Salad can be used as a shortcut for the sauce preparation.
User Reviews
Overall Rating
5
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