Thai Turkey Burgers infused with lemongrass, ginger and basil, served with a Crunchy Asian Slaw and Spicy Aioli. Serve this on a tasty bun, in a lettuce wrap or over grains and greens for healthy bowl.
Author:Sylvia Fountaine | Feasting at Home Blog
Prep Time:30 mins
Cook Time:15 mins
Total Time:45 mins
1 lb ground turkey
3 tablespoons shallot, very finely diced
1 ½ teaspoons fresh grated, or chopped ginger
2 garlic cloves- finely minced
2 teaspoons finely chopped lemongrass
1– 2 tablespoons chopped basil
1 teaspoon lime zest
1 scallion, chopped
½ – 1 jalapeño, seeded, finely chopped ( or substitute 1 Tablespoon sriracha sauce, or red chili sauce)
1 tablespoon fish sauce ( don’t leave this out)
1 teaspoon sugar
¼ teaspoon white pepper- optional
Crunchy Asian Slaw:
1 cup grated carrots
1 cup shredded purple cabbage
1 scallion, thinly sliced
2 tablespoons lime juice ( or rice wine vinegar)
1 tablespoon olive oil
1 teaspoon sugar
¼ teaspoon salt and pepper
1/4 cup mayonnaise or tarter sauce
1–2 tablespoons sriracha or chili garlic sauce
Optional Additions: Toasted Buns, Cucumber Ribbons, pickled red onions ( yum), Pickled radishes, spicy greens like watercress, sprouts, avocado
Preheat grill to medium-high.
Combine all the burger ingredients in a medium bowl and mix well using hands. Shape into 3 burgers. Place on a plate in the fridge.
Toss the slaw ingredients together in a medium bowl.
Mix the spicy aioli ingredients together in a small bowl.
Grill patties on a well-greased, pre-heated grill or pan-sear in a skillet until deeply golden, finishing in a warm oven.
Toast the buns.
Spread aioli on the bottom bun, top with the patty, then the slaw, cucumber ribbons ( optional) , more aioli, then the top bun. Enjoy!!
NOTES: To make cucumber ribbons, use a veggie peeler to make long thin slices. No need to peel English or Turkish cucumbers, but do peel those with thick waxy skins. The burger patties can be made ahead and refrigerated until ready to grill.