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 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 top bun. Enjoy!!
NOTES: To make cucumber ribbons, use a veggie peeler to make long thing slices. No need to peel English or Turkish cucumbers, but do peel those with thick waxy skins. The burger patties can be made a ahead and refrigerated until ready to grill.