I’ll admit it: I used to be the world’s biggest critic of turkey burgers.
Honestly, most turkey burgers have never impressed me. That said, there’s a rare exception: last year I found an Asian-inspired turkey burger that I went completely crazy for. For weeks I’d make a batch on Sunday and eat them for lunches and dinners until they were gone by midweek. That kind of obsession surprised me, especially since my dislike of turkey burgers started years ago after a long stretch in which they were the only option on the menu at home. I had my fill, for sure.
If a turkey burger is piled with cheddar, bacon, ketchup, avocado or smothered in gorgonzola and aioli, I might tolerate it — though at that point I might prefer beef. Lately, though, a loaded burger has become my go-to comfort meal. It’s satisfying and feels indulgent, especially when I share it with friends. And yes, I know that sounds dramatic, but food has a way of feeling powerful.
Not to be confused with a power song — my current one is Kelly Clarkson’s “Catch My Breath.” I’ve been replaying it nonstop and dancing around the kitchen like a fool. Spontaneous spoon-mic performances are happening. It’s embarrassing and delightful all at once.
Back to the food: I developed a Thai-style sauce a few months ago for a different recipe, and it felt perfect for a burger. Turkey seemed like the right choice to carry those bright, savory, slightly sweet flavors. I also layered on a crunchy slaw that includes peanuts — a slightly unexpected addition that turns out to be totally delicious — piled everything onto a toasted bun and devoured it.
I know, it’s exciting living on the edge like that.
Thai Turkey Burgers
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Ingredients
- 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
- slaw
- 2 cups chopped napa cabbage
- 3/4 cup shredded carrots
- 1/2 cup fresh cilantro, chopped
- 1/2 cup chopped peanuts
Instructions
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Combine the sweet chili sauce, rice vinegar, coconut milk, brown sugar, garlic, peanut butter, grated ginger, lime juice and soy sauce in a bowl. Whisk until smooth. Reserve about 1/4 cup of the mixture and pour the remainder into a small saucepan. Bring to a boil, then reduce heat and simmer for 3–4 minutes until slightly thickened. Set aside.
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In a large bowl, mix the ground turkey with salt, pepper, sliced green onions, chopped shredded carrots and 2–3 tablespoons of the reserved sauce (use the full 1/4 cup if you like). Mix gently to combine without overworking the meat. Because the mixture is moist, form the patties quickly and heat a large nonstick skillet over medium-high heat with 1 tablespoon olive oil. Cook the patties 4–5 minutes per side until the edges brown and the turkey is opaque; flip carefully and cook until done. Note: these are wet patties and may not hold up well on a hot outdoor grill.
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To make the slaw, toss napa cabbage, shredded carrots, cilantro and chopped peanuts in a bowl. Add 3–4 tablespoons of the reserved sauce and toss to coat. Taste and add more sauce if desired. Place each cooked burger on a toasted bun, top with a generous spoonful of slaw and drizzle with extra sauce if you like.
Notes
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So there you have it — my unexpected love affair with a Thai-inspired turkey burger. Give it a try and see if it converts you, too.