These Thai Turkey Burgers with Spicy Sriracha Salad The best dairy-free, gluten-free, protein-rich dinner! Delicious, spicy and juicy, the burger patties are made with five ingredients and cook in just 15 minutes.
Enjoy this spicy turkey burger recipe and serve the spicy sriracha slaw on a burger, lettuce wrap, or rice bowl for a delicious warm-weather meal!
Easy Thai Turkey Burgers Recipe
I love adding a Thai flavor to recipes like mine Thai turkey bowl, Thai Chicken Quinoa Saladand Thai meatballs. However, when the warm weather comes, I love these Thai turkey burgers!
You can prepare them indoors on a grill pan, but grilling them is irresistible. Especially since this recipe only takes 30 minutes to make!
Burger patties are made with five ingredients, are egg-free, gluten-free, dairy-free, and easy to make. Just mix the ingredients, shape the burger, and cook.
In the meantime, you can toss together a spicy Sriracha salad. Before you know it, you'll have a nutritious dinner filled with sweet, savory, tangy flavor, juicy texture, and plenty of crunch!
Looking for more BBQ recipes?try our Baked Panettone Chicken and Grilled Pork Chops with Peach Salsaalso!
Are turkey burgers healthy?
Of course, everyone's definition of health will be different. However, these Thai turkey burgers are high in protein and quite lean. Therefore, they can easily achieve your protein goals, which aids in weight management and muscle growth. They're also gluten, nut and dairy free, making them suitable for a variety of dietary needs.
Plus, the burgers themselves are low-carb and Paleo-friendly. Served with a salad, this recipe is also a great source of vitamins, nutrients and fiber. This makes it a healthy recipe in my book!
Ingredients for burgers
*Scroll down to the recipe card for the full recipe and ingredient list!
- Ground turkey: This recipe calls for one pound of ground turkey. For best results, choose turkeys that are 85 to 90 percent lean rather than extremely lean. We need fat to keep the patties juicy and hold their shape!
- Coconut Amino Acids: Coconut aminos are a great substitute for soy sauce. It adds salty and umami flavor to the burger and is the secret to making it super juicy.
- ginger: Use fresh chopped, minced or grated ginger to add a slight kick to your burgers. I do not recommend using ground ginger in this recipe.
- Garlic Chili Sauce: Adds delicious flavor and a little spice. Feel free to adjust the amounts included to suit your taste preferences.
- Fine sea salt: Don't ignore this! It enhances the flavor of the rest of the ingredients.
Ingredients for Sriracha Salad
*Scroll down to the recipe card for the full recipe and ingredient list!
- Avocado Oil Mayonnaise: This creates the “dressing” for the salad. Feel free to substitute any of your favorite mayonnaise.
- Sriracha: Add a touch of heat and combine the flavor of the burger with the salad.
- Lime juice: The acidity helps temper some of the heat and creates a balanced flavor. Freshly squeezed is the best!
- Fragrance: Fresh ginger and garlic add depth to the salad. They create a rich, salty flavor with a subtle sweetness. Again, I don’t recommend using ginger or garlic powder as the flavor won’t be as strong.
- Fine sea salt: Enhances the flavor of the remaining ingredients.
- salad: To save time, I like to buy bags of shredded carrots and broccoli salad. However, you can also buy whole carrots and broccoli and chop them yourself.
- mango: Ripe mangoes add extra texture, sweetness and juicy texture.
- coriander: Chop roughly. Add as much or as little as you like, or omit it entirely if you don't like the taste.
How to Make Thai Turkey Burgers Recipe with Spicy Sriracha Salad
- Combine: Place ground turkey, coconut aminos, ginger, chili garlic sauce, and salt in a large bowl. Mix mix.
- Shape the patties: Divide mixture into 4 equal-sized balls. Then, use your hands to shape the turkey mixture into patties.
- Warm up: grease Baking pan Or grill outdoors with olive oil or cooking spray and preheat to medium or medium-high heat.
- Grilled: Place the burgers on the grill and cook on both sides.
- Prepare the salad: While burgers are cooking, stir mayonnaise, Sriracha, lime juice, ginger and salt in a second large bowl. Add the broccoli salad, cilantro and mango and stir to combine.
Tips and Notes
- wet your hands Before shaping the patties to prevent the meat mixture from sticking to your fingers.
- Pack the turkey tightly enough so the burgers retain their shape. You don’t want them to get hard or thick, or your burgers will be dry!
- I recommend grilling burgers 6-7 minutes each side. This ensures they cook quickly and evenly.
- For the best texture, use a meat thermometer arrive Make sure the burger patties reach an internal temperature of 165°F. Continuing to cook may result in a dry, overcooked turkey.
- Use extra ripe mangoes for salads. The riper the mango, the sweeter it tastes.
- Let the burgers sit for at least 5 minutes After pulling them off the grill. This allows the natural juices to redistribute, keeping the burger tender and juicy.
Food recommendations
I like to serve this Thai turkey burger recipe as a lettuce wrap, topped with slaw, rice (see below), avocado, red onion, ribbon cucumber, and a dash of Sriracha. If you prefer, you can also skip the lettuce wraps and layer the ingredients on top of the greens for a salad.
It’s also perfect as a low-carb burger bowl or grilled gluten-free (or regular) burgers!
If you want to eat a little more, here are some great side dish options:
How to store
- shop Store leftover turkey burgers in an airtight container in the refrigerator for 3-4 days. Transfer remaining salad to individual airtight containers and store in the refrigerator for up to 5 days.
- freeze 2-3 months. To prevent the burgers from sticking together, freeze them on a baking sheet. Then, transfer them to an airtight container. Alternatively, place a piece of parchment paper between each pie.
- thaw Chill the burgers in the refrigerator overnight.
- reheat Heat on grill or stove over medium heat until hot.
Frequently Asked Questions
Exact cooking time will vary based on the size of the burgers and grill. However, I find that 6-7 minutes per side over medium heat is enough.
The key is to cook until the internal temperature reaches 165 degrees Fahrenheit. Then, remove the burgers from the heat immediately to prevent them from drying out.
This recipe doesn’t use traditional binders like eggs or bread crumbs. Instead, I like to add plenty of moisture to ensure the turkey burgers hold their shape. Not enough moisture can make them dry and brittle! We use coconut aminos and a little chili garlic sauce to bind the burger and keep it moist while enhancing its flavor!
certainly! Feel free to swap out the turkey for ground chicken or lean ground beef. Adjust cooking time as needed.
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For the burger:
- 1 pound ground turkey
- 2 spoon coconut aminos
- 1 “Ginger slices chopped or grated
- 1 1/2 teaspoon Chili Garlic Sauce
- 1/2 teaspoon fine sea salt
For the Sriracha Salad:
- 1/3 cup Avocado Oil Mayonnaise
- 1 spoon Sriracha There’s more to try
- 2 spoon lime juice
- 1 “Ginger slices minced
- 2 garlic cloves minced
- 1/2 teaspoon fine sea salt More flavors
- 1 12 ounce Bag of Broccoli and Carrot Salad or 4 cups shredded broccoli and carrots
- 1 Ripe mango Peel and dice
- 1/2 cup coriander Picking, cleaning and slicing
Optional decoration:
- Bibb or Boston lettuce leaves cleaned
- Cauliflower Fried Rice fried
- white rice
- Avocado slices
- Cucumber sliced into thin slices
In a large bowl, combine ground turkey with coconut aminos, ginger, chili garlic sauce, and salt and stir to combine. Form into 4 patties. If the turkey mixture is sticky, wet your hands before forming each patty.
Grease a baking sheet (or outdoor grill, if using) and heat to medium heat. Place burgers on griddle and cook 6 to 7 minutes per side, or until cooked through and internal temperature reaches 165°F.
Meanwhile in a large bowl stir together the mayonnaise, Sriracha sauce, lime juice, ginger, garlic and salt. Add the broccoli salad, cilantro and mango and stir to combine.
Serve hot in lettuce wraps with avocado and slaw, or in burger bowls with cauliflower rice, slaw and cucumber.
- shop Store leftover turkey burgers in an airtight container in the refrigerator for 3-4 days. Transfer remaining salad to individual airtight containers and store in the refrigerator for up to 5 days.
- freeze 2-3 months. To prevent the burgers from sticking together, freeze them on a baking sheet. Then, transfer them to an airtight container. Alternatively, place a piece of parchment paper between each pie.
- thaw Chill the burgers in the refrigerator overnight.
- reheat Heat on grill or stove over medium heat until hot.
Serve: 4GCalories: Chapter 489kilocaloriescarbohydrate: 32Gprotein: 38.4Gfat: 26.2GSaturated fat: 4.2Gcholesterol: 122milligramssodium: 600milligramsfiber: 10.3Gsugar: 18.9G
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