Thai Turkey Burgers
Do you love the delicious taste of homemade burgers, but wish you could put a new twist on a classic fave? These Thai turkey burgers just might be your new favorite homemade burger recipe.
Servings: 4 people
Ingredients
For the burgers:
- 1 pound ground turkey
- 1 small onion, finely chopped (or use 1 cup frozen chopped onion)
- 1 tablespoon minced garlic (fresh or jarred)
- 1 tablespoon red curry paste
- 1 tablespoon dried cilantro
For the peanut sauce:
- ⅔ cup chunky peanut butter
- ¼ cup soy sauce
- 2 tablespoons honey
- 2 tablespoons red curry paste
- 2 tablespoons lime juice
For the slaw:
- 4 cups broccoli slaw (or shredded cabbage)
- 2 tablespoons lime juice
- 2 tablespoons rice wine vinegar
- 1 tablespoon soy sauce
- 1 bunch fresh cilantro, for garnish (optional)
Instructions
To make the burgers:
- Combine the burger ingredients (ground turkey, onion, garlic, red chili paste, dried cilantro) in a bowl.1 pound ground turkey, 1 small onion, finely chopped, 1 tablespoon minced garlic, 1 tablespoon red curry paste, 1 tablespoon dried cilantro
- Divide the burger mixture into 4 sections and form each section into a patty.
- Spray the grill or grill pan with nonstick spray and heat on medium high. Place the patties on the grill and cook for about 4 minutes each side, until they reach an internal temperature of 165 degrees F. Remove and set aside.
To make the peanut butter sauce:
- Combine the peanut butter, soy sauce, honey, chili paste, and lime juice in a bowl to make the sauce.⅔ cup chunky peanut butter, ¼ cup soy sauce, 2 tablespoons honey, 2 tablespoons red curry paste, 2 tablespoons lime juice
To make the slaw:
- Combine the broccoli slaw, lime juice, rice wine vinegar, and soy sauce in a medium bowl to make the slaw4 cups broccoli slaw, 2 tablespoons lime juice, 2 tablespoons rice wine vinegar, 1 tablespoon soy sauce
Assemble the burgers:
- Once the patties are cooked, build the burger by placing it on a bun, topping with peanut sauce, and then piling on the slaw. Garnish with fresh cilantro if desired.1 bunch fresh cilantro, for garnish
Notes
Prep Tips:
- Finely chop the onion so it blends smoothly into the turkey mixture, or save time by using frozen chopped onion.
- Rice vinegar and rice wine vinegar are the same thing, so use whichever you have on hand.
- Be careful not to overmix the turkey, which can make the burgers dense. Mix just until combined.
- Definitely preheat your grill, and cook the burgers on medium high heat. Heat that is too high will dry out the outside of the burger while leaving the inside raw. Heat that is too low will require a long cooking time which will also dry out the burger.
- An instant-read thermometer is your best friend here. Pull the burgers as soon as they hit 165 degrees F to keep them juicy.
Variation Suggestions:
- Swap ground beef for turkey if you prefer a richer flavor.
- Add sriracha to the peanut sauce for extra heat. Mixing it into the sauce makes it easy to taste and adjust the spice level.
- Stir chopped scallions into the slaw for even more flavor and crunch.
- If you like things extra herby, add fresh chopped cilantro directly into the burger mixture.
Serving Suggestions:
- Serve on toasted buns with plenty of peanut sauce and a generous pile of slaw.
- These burgers are also great wrapped in lettuce cups for a lighter option.
- Pair with sweet potato fries, coconut rice, or a simple cucumber salad on the side.
- Leftover peanut sauce is great as a dip for veggies or drizzled over rice bowls.
Storage Info for Leftovers:
- Store cooked burger patties in an airtight container in the refrigerator for up to 3 days.
- Keep the peanut sauce and slaw stored separately for best texture.
- Reheat burgers gently in a skillet or microwave until warmed through.
Nutrition
Calories: 488kcal | Carbohydrates: 29g | Protein: 43g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 62mg | Sodium: 1350mg | Potassium: 1083mg | Fiber: 3g | Sugar: 15g | Vitamin A: 2280IU | Vitamin C: 116.2mg | Calcium: 111mg | Iron: 3.7mg
