Thai Turkey Burger

Thai Turkey Burger

Ingredients

For the Burgers:

• 1 lb ground turkey
• 1 shallot, finely minced
• 1 tsp fresh grated ginger
• 3 cloves garlic, minced
• 2 tbsp chopped cilantro
• 2 tsp lime zest
• 1 scallion, finely chopped
• 1 jalapeño, seeded and finely chopped
• 1 tsp sea salt
• ½ tsp sugar
• ½ tsp white pepper
• 2 tsp olive oil

For the Asian Slaw:

• 1 cup grated carrots
• 1 cup shredded cabbage
• 1 cucumber, thinly sliced lengthwise
• 1 scallion, thinly sliced
• 2 tbsp fresh lime juice
• 1 tbsp olive oil
• Salt and pepper, to taste

For the Spicy Mayo:

• ¼ cup mayonnaise
• 2 tbsp chili garlic oil or sriracha (adjust to heat preference)

Directions

In a large bowl, combine the ground turkey, shallot, ginger, garlic, cilantro, lime zest, scallion, jalapeño, sea salt, sugar, white pepper, and olive oil. Use your hands to gently mix until just combined—avoid overmixing to keep the burgers tender.

Divide the mixture into four equal portions. Shape each into a meatball, then flatten into patties about ½ inch thick, smoothing the edges to form neat circles. Cover and refrigerate for at least 1 hour to help the flavors meld and the patties firm up.

In a medium bowl, toss together the carrots, cabbage, cucumber, and scallion. Drizzle with lime juice and olive oil, then season with salt and pepper to taste. Toss well, cover, and refrigerate until ready to serve.

Preheat your grill to medium-high heat. Lightly oil the grates if needed.

Remove the patties from the refrigerator and place them on the hot grill. Cook for 5–6 minutes per side, or until the internal temperature reaches 160°F. Avoid pressing down on the patties to keep them juicy.

While the burgers are cooking, stir together the mayonnaise and chili garlic oil (or sriracha) in a small bowl until smooth.

Lightly toast the burger buns on the grill for 1–2 minutes, just until golden and crisp around the edges.

Spread a generous layer of spicy mayo on the bottom half of each bun. Place a turkey patty on top, followed by a heap of Asian slaw, a few cucumber slices, and an extra drizzle of spicy mayo if desired. Cap with the top bun.

Serve the burgers immediately while hot, with any extra slaw on the side