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Thai Burgers with Ground turkey, Asian Slaw, Cucumber Ribbons & Spicy Chili Aioli. Light, healthy, Delicious! Easy to make. | #thaiturkeyburger #thaiburger #turkeyburger #asianslaw #carrotslaw #healthyburger

Thai Turkey Burger with Crunchy Asian Slaw


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.


Units Scale

Turkey Burger:

  • 1 lb ground turkey ( see notes)
  • 3 tablespoons shallot, very finely diced ( or red onion)
  • 1 1/2 teaspoons fresh ginger, grated or finely chopped
  • 2 garlic cloves- finely minced ( or 1 teaspoon granulated garlic)
  • 1 tablespoon finely chopped lemongrass
  • 2 tablespoons chopped Cilantro or Thai basil (or reg basil, or mint)
  • 2 teaspoons lime zest
  • 1 scallion, chopped
  • 1/21 jalapeño, seeded, finely chopped ( or substitute 1 Tablespoon sriracha sauce, or red chili sauce)
  • 1 tablespoon fish sauce (or sub soy sauce)
  • 1 teaspoon sugar
  • 1/4 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
  • 1/4 teaspoon salt and pepper

Spicy Aioli:

Optional Additions: Toasted Buns, Cucumber Ribbons, pickled red onions ( yum), Pickled radishes, spicy greens like watercress, sprouts, avocado


  1. Preheat grill to medium-high. ( see notes to pan-sear)
  2. Combine all the burger ingredients in a medium bowl and mix well using hands. With wet hands, shape into 3 burgers, 1-inch thick. Place on a plate in the fridge.
  3. Toss the slaw ingredients together in a medium bowl.
  4. Mix the spicy aioli ingredients together in a small bowl.
  5. Grill patties on a well-greased, pre-heated grill 4-5 minutes each side until golden and cooked through.
  6. Toast or grill the buns.
  7. Spread aioli on the bottom bun, top with the patty, then the slaw, cucumber ribbons (optional) , more aioli, then the top bun. Enjoy!!


  1.  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.
  2. The burger patties can be made ahead and refrigerated until ready to grill.
  3. To Pan-Sear: heat 1-2 tablespoons olive oil in a skillet, over medium heat, pan sear turkey burgers until golden and cooked through, about 5-6 minutes on each side. Resist the urge to fiddle with them- let them develop a good crust before flipping. 🙂


  • Serving Size: 3 burgers
  • Calories: 442
  • Sugar: 7.4 g
  • Sodium: 738.7 mg
  • Fat: 30.2 g
  • Saturated Fat: 5.9 g
  • Carbohydrates: 12.8 g
  • Fiber: 2.3 g
  • Protein: 31.5 g
  • Cholesterol: 112 mg

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