Description

These Thai Peanut Turkey Burgers offer a harmonious blend of savory, sweet, and tangy flavors. A tender, well-seasoned turkey patty forms the base, complemented by a vibrant, crisp slaw featuring shredded cabbage, carrots, and fresh cilantro. A rich, creamy peanut sauce generously drizzles over the patty and fresh cucumber slices, all nestled within a soft burger bun. The dish presents a delightful contrast of textures, from the juicy patty to the crunchy vegetables and smooth sauce.

Ingredients

Scale

**For the Turkey Patties:**
1.5 lbs ground turkey
1/4 cup finely chopped green onions
2 tablespoons fresh cilantro, chopped
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 tablespoon soy sauce (or tamari for gluten-free)
1 teaspoon sriracha (optional, for heat)
1/4 cup breadcrumbs (or almond flour for gluten-free)
1 tablespoon sesame oil
Salt and black pepper to taste
1 tablespoon olive oil (for cooking)
**For the Peanut Sauce:**
1/2 cup creamy peanut butter
1/4 cup warm water (or more, to thin)
2 tablespoons soy sauce (or tamari)
1 tablespoon lime juice
1 tablespoon honey or maple syrup
1 teaspoon grated fresh ginger
1 clove garlic, minced
1/2 teaspoon sriracha (optional)
**For the Slaw:**
2 cups shredded green cabbage
1 cup shredded red cabbage
1 large carrot, julienned or grated
1/4 cup chopped fresh cilantro
2 tablespoons rice vinegar
1 tablespoon lime juice
1 teaspoon honey or maple syrup
Pinch of salt
**For Assembly:**
4 burger buns
1/2 cucumber, thinly sliced
Extra fresh cilantro for garnish

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Instructions

**Prepare the Turkey Patties:** In a large bowl, combine the ground turkey, green onions, chopped cilantro, grated ginger, minced garlic, soy sauce, sriracha (if using), breadcrumbs, sesame oil, salt, and pepper. Mix gently until just combined, being careful not to overmix. Form the mixture into four equally sized patties.
**Cook the Patties:** Heat olive oil in a large skillet over medium heat. Once hot, add the turkey patties and cook for 5-7 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F (74°C).
**Make the Peanut Sauce:** While the patties cook, whisk together all peanut sauce ingredients in a small bowl until smooth. Add more warm water, one tablespoon at a time, if a thinner consistency is desired.
**Prepare the Slaw:** In a medium bowl, combine the shredded green cabbage, red cabbage, julienned carrot, and chopped cilantro. In a separate small bowl, whisk together the rice vinegar, lime juice, honey, and salt. Pour the dressing over the slaw mixture and toss to combine.
**Assemble the Burgers:** Lightly toast the burger buns if desired. On the bottom half of each bun, layer a few slices of cucumber. Place a cooked turkey patty on top of the cucumber. Generously spoon the peanut sauce over the patty. Top with a mound of the prepared slaw and a sprinkle of fresh cilantro. Place the top bun and serve immediately.

Notes

Do not overmix the turkey patty mixture; this helps keep the burgers tender and juicy.

Adjust the amount of sriracha in both the patties and the sauce to suit your preferred spice level.

The peanut sauce and slaw can be prepared up to a day in advance and stored separately in the refrigerator.

For a grilled option, cook the patties on a preheated grill over medium heat until cooked through.

Consider using lettuce wraps or gluten-free buns for a lighter or gluten-free alternative.

Prep Time: 25 minutes
Cook Time: 15 minutes

Nutrition

Calories: 580 kcal
Fat: 28g
Carbohydrates: 45g
Protein: 42g