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Thai Turkey Burgers

 Thai Turkey Burgers
When we’re tired of everyday burgers, I make these turkey patties for a taste of Thailand. The slaw is a fun switch from the traditional burger garnishes.—Shelby Goddard, Baton Rouge, Louisiana
4 ServingsPrep: 25 min. Grill: 15 min.

Ingredients

  • SPICY PEANUT SLAW:
  • 1 tablespoon rice vinegar
  • 1 tablespoon Thai chili sauce
  • 1 tablespoon peanut butter
  • 1 tablespoon Thai red chili paste
  • 1 cup shredded cabbage
  • 1 small carrot, shredded
  • 1 radish, finely chopped
  • 1 green onion, finely chopped
  • 3 tablespoons dry roasted peanuts, chopped
  • 1-1/2 teaspoons minced fresh mint or 1/2 teaspoon dried mint
  • BURGERS:
  • 1 small onion, finely chopped
  • 2 tablespoons minced fresh cilantro
  • 2 garlic cloves, minced
  • 2 to 3 teaspoons Thai red chili paste
  • 1 pound ground turkey
  • 4 hamburger buns, split and toasted

Directions

  • In a small bowl, combine the vinegar, chili sauce, peanut butter and
  • chili paste. Add the remaining slaw ingredients; toss to coat. Set
  • aside.
  • In a large bowl, combine the onion, cilantro, garlic and chili paste.

2 of 2

Thai Turkey Burgers (continued)

Directions (continued)

  • Crumble turkey over mixture and mix well. Shape into four patties.
  • Using long-handled tongs, moisten a paper towel with cooking oil and
  • lightly coat the grill rack. Grill burgers, covered, over medium
  • heat or broil 4 in. from the heat for 5-7 minutes on each side or
  • until a thermometer reads 165° and juices run clear. Serve on
  • buns with slaw. Yield: 4 servings.
Nutritional Facts: 1 burger with 1/3 cup slaw equals 461 calories, 25 g fat (7 g saturated fat), 79 mg cholesterol, 512 mg sodium, 33 g carbohydrate, 3 g fiber, 26 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.