Thai-Style Turkey Burgers.
I will be the first to admit that I am the biggest trash talker on turkey burgers.
In fact… in 99% of cases I find them utterly disgusting. The other 1% is almost totally consumed by these asian turkey burgers I discovered last year that I go through huge phases with. I mean, HUGE phases. Like phases where I make eight of them on Sunday and eat them for two meals a day in different ways and finish them off by Wednesday. Which is just crazy considering I’m pretty sure the whole reason I hate turkey burgers to begin with is because I unknowingly entered into a marriage four years ago where turkey burgers were center stage and center stage only for the first, oh… I don’t know… six months?
Uh huh. I had my fill.
If turkey burgers are covered in cheddar and bacon and ketchup and avocado OR gorgonzola and bacon and maybe some sort of fabulous aioli, then I might be down. But then I’d also probably just want beef instead? Sooooo yeah. Right now a burger like that is my power meal. Which means, um… that I am just loving it? That I make it for others and feel powerful? I guess.
Not to be confused with one’s power song, in which case if you’re wondering – my current one is Kelly Clarkson’s Catch My Breath. Oh my gosh. I hate myself for how many times I have had this song on repeat the last five days. It’s utterly horrifying. And so incredible. I’ve been screeeeeaming this song. Spontaneous dance parties and singing into a large wooden spoon? Triple check.
Back to the positive side of turkey burgers since I’m forcing one down your throat today. You know I’m nuts over this thai sauce combo I came up with a few months ago and when it came to putting it in a burger? Turkey just sounded right. So I did that. And even put some slaw (yes, like raw vegetables) on top that contained peanuts (which sounds weird but is completely perfect) and placed the entire thing on a toasted bun and ate it.
I live a wild life.
Thai Turkey Burgers
- 1 pound 94% lean ground turkey
- 2 green onions, thinly sliced
- 1/4 cup shredded carrots, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 whole wheat buns, toasted
- thai sauce
- 1/2 cup sweet chili sauce
- 1/4 cup rice vinegar
- 1/4 cup lite canned coconut milk
- 3 tablespoons brown sugar
- 2 garlic cloves, pressed or finely minced
- 1 tablespoon creamy peanut butter
- 1 teaspoon-sized knob of ginger, grated
- 1 lime, juiced
- 1/2 tablespoon soy sauce
- 2 cups chopped napa cabbage
- 3/4 cup shredded carrots
- 1/2 cup fresh cilantro, chopped
- 1/2 cup chopped peanuts
- 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.
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So there, Monday.
117 Comments on “Thai-Style Turkey Burgers.”
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I discovered this recipe hereabout a year and a half ago and make it regularly. It’s such a well written recipe!!! No matter what “Dammit I forgot to buy _” alterations I have to make last minute or what I screw up. My husband loves it and he hates the very concept of turkey burgers because it implies health. We eat the leftover slaw on the side, I always make double or triple the sauce and freeze batches because the “simmered” sauce tastes fine mixed into future turkey burger batches, and substitute lemon for lime when I have to and 1/4 tsp ground ginger for fresh when I have to and it’s always always good. Also I made the slaw and added strips of chicken marinated in the sauce and cooked on the stove to the top like a salad and it was good that way too. I like it best exactly the way you wrote it but it’s a truly awesome recipe.
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I pinned this recipe a while back and finally made it for dinner tonight. My husband, who ONLY likes traditional beef burgers, LOVED them! The grocery was out of ground turkey breast so I used ground turkey thighs. They were delicious!!!!! So juicy and full of flavor! Thanks for a great turkey burger recipe!
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Thank You for sharing the recipe :)
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So I know the coconut milk is part of the Thai flavor, but it will also kill me, sooo…any suggestions on what to replace it with in this recipe? Does the sauce require something thick for consistency? Thanks for any advice you can give. I love Thai food, but have to make it for myself now that coconut has become an issue.
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