Simply can’t let go of summer? Light up your BBQ and get grillin’ with these juicy Thai Turkey Burgers! They couldn’t be easier to make, and they are filled with such awesome Asian flavors. The secret ingredient is the Thai mixture with fresh cilantro and mint, shallots, ginger, carrots, and spicy jalapeño peppers. Fold it into your ground turkey to make the juiciest of burgers. Then top it all off with a slightly spicy aioli sauce and lots of other yummy toppings that will make the perfect burger bite! Of course, you need a cold brewsky to go with. It’s football season after all!
Juicy Thai Turkey Burgers are what’s cookin’ on the grill for your next football party!
The turkey burger’s flavor is in the Thai mixture with fresh cilantro, mint, shallots, ginger, carrots, and spicy jalapeño peppers.
The aioli sauce is oozing with spicy goodness from the sambal oelek (red chili paste). Top your Thai turkey burger with your favorites like avocado slices, shredded lettuce, and jalapeño peppers!
You’ll go for seconds (maybe thirds!) with this Thai Turkey Burger recipe. Fire up the grill for this dish even when it’s cold outside!
- 1 ½ pounds ground turkey
- For the Thai mixture:
- 2 tablespoons fresh cilantro (stems included)
- 2 tablespoons fresh mint
- 1 large shallot, roughly chopped
- 1 tablepspoon fresh ginger, chopped
- 1 carrot, cut into chunks
- 1 jalapeño pepper, seeded and cut into pieces
- 1 ½ tablespoons fish sauce
- Fresh ground pepper
- For the Aioli:
- ½ cup mayonnaise
- ½ teaspoon sambal oelek
- Juice from half a lime
- For the toppings:
- 4 large buns
- 1 cup shredded lettuce
- 1 large jalapeño pepper, seeded and sliced
- 1 large avocado, pitted and sliced
- 1 small red onion, cut into thin slices
- Place the ground turkey in a large mixing bowl and set aside. In a small food processor add the cilantro, mint, shallots, ginger, carrots, jalapeño pepper, fish sauce, and a pinch of ground pepper. Pulse until very finely chopped. Add the mixture to the mixing bowl and knead the mixture into the turkey until thoroughly combined. Form burger patties and place on a cookie sheet. Sprinkle patties with extra ground pepper.
- To make the aioli: Add the mayonnaise, sambal oelek, and lime juice into a small mixing bowl and whisk until well-combined. Set aside.
- Heat a grill over medium-high heat and grill the burgers until just cooked through, about 10 minutes, turning once.
- To assemble: Place a large dollop of aioli sauce on top of the burger, then top with lettuce, jalapeño peppers, slices of avocado, and red onions. Serve with chips or your favorite salad!
If you liked this recipe, try our White Fish Cakes with Sriracha
Ninety minutes to make a fantastic Korean dish? Heck, yeah! This Korean-inspired pulled pork recipe is a sticky, slightly spicy, flavorful take on pulled pork, made fast in your Instant Pot pressure cooker! We borrowed this recipe from Lane Patten with the awesome food blog, With Two Spoons. You can just smell the aromas wafting through your kitchen from the wonderful Korean flavors like gochujang sauce, garlic and ginger, sesame oil, and other seasonings. Lane uses boneless pork shoulder that literally falls apart once cooked in the slow cooker. Top it with a poached egg, so pretty! Makes a quick meal for those busy weeks now that school’s back in session! Enjoy, and thank you Lane!
The pork shoulder literally falls apart once cooked in the pressure cooker! So tender and flavorful, serve this dish over sticky rice for the perfect and quick meal for your family.
A poached egg is so pretty on top of this delicious Korean-inspired pulled pork recipe. Everything tastes good with an egg on top!
One bite of this tender Korean pulled pork and you’ll go for seconds, and thirds!
[Photo credits: Lane Patten/With Two Spoons]
- 4 pound boneless pork shoulder, trimmed and cut into 4 pieces
- 4 cloves garlic, minced
- ¾ cup water
- ½ cup soy sauce
- ½ cup gochujang sauce
- ½ cup brown sugar
- 2 Tablespoons rice vinegar
- 2 Tablespoons sesame oil
- 1 Tablespoon lime zest
- 1 Tablespoon lime juice
- 2 teaspoons grated ginger
- Rice for serving
- Optional garnishes: sliced green onions, lime zest, sesame seeds, peanuts, poached egg
- In a medium-sized bowl combine garlic, water, soy sauce, gochujang sauce, brown sugar, rice vinegar, sesame oil, lime zest, lime juice and grated ginger to make a sauce. Press sauté button on the Instant Pot. Place pork into the Instant Pot and sear, turning pork every 2 minutes. Pour sauce over the pork in the Instant Pot. Press the manual button on the Instant Pot. Adjust time to 45 minutes. Press the start button and the Instant Pot will start coming to pressure (Will take approximately 10 minutes to get to pressure, and then will start a count down).
- When the Instant Pot beeps (after the 45 minutes have counted down), allow natural pressure release (this will go faster if you turn the Instant Pot off, but this is not necessary). Natural pressure release will take approximately 30 minutes.
- Remove pork from the Instant pot and pull with two forks. Add a few tablespoons of sauce to keep pork moist. Press sauté button on Instant Pot. Reduce the sauce to desired thickness (I prefer my sauce thin so it soaks into the rice, but if you prefer your sauce thicker, combine 2 tablespoons of cornstarch with 2 tablespoons of water to make a slurry, and then add to sauce while reducing.) Serve pork over rice and drizzle with sauce. Garnish with options listed above!
If you liked this recipe, try our Slow Cooker Pulled Pork Sandwich (Bánh Mì):
So, I got the inspiration for this dish while watching “The F Word” on my treadmill (it’s a really fun cooking show)! Gordon Ramsay makes a version of this yummy Sesame Crusted Tuna dish that made my mouth water! (Seriously, I was drooling a little!) I really wanted to share this recipe with you because it’s super simple, but full of fabulous flavor. Don’t be intimidated about searing a beautiful piece of tuna steak. It cooks so quickly and perfectly that it’s hard to mess up. The preferred doneness is very pink in the middle, but if you’re skittish about it being slightly seared, just sear it a bit more on each side. And the good news is that it’s gluten-free, made with rice noodles and gluten-free soy sauce for all of you gluten-free foodies. The presentation of this dish is everything, so please snap a picture of this dish when you make it and post it on our Facebook page. Are you drooling yet?
Tastes as good as it looks, this gorgeous Sesame Crusted Tuna is delicately placed over a bed of Asian-flavored rice noodles with chopped bell peppers, scallions and herbs.
Layer the bottom of a shallow dish with white and black sesame seeds.
Sushi-grade tuna steaks are so easy to prep. Brush them with canola oil and sprinkle with salt and pepper.
Dredge the tuna steaks in the white and black sesame mixture. Get ready to sear!
The finished product is absolutely stunning! Sprinkle more sesame seeds on top and finish off with a dollop of wakame seaweed salad. This dish is a winner!
- ½ cup white sesame seeds
- ½ cup black sesame seeds
- 3 tablespoons canola oil, divided
- 4 (8-ounce) sushi-grade tuna steaks
- Salt & pepper
- For the noodles:
- ¼ cup gluten-free soy sauce
- ¼ cup rice vinegar
- 2 tablespoons fresh ginger, grated
- 1 tablespoon sesame oil
- 1 tablespoons yuzu juice, or juice from 1 lime
- ½ teaspoon red pepper flakes
- 8 oz. vermicelli rice noodles
- ½ red bell pepper, seeded and julienned
- ½ yellow bell pepper, seeded and julienned
- ¼ cup cilantro leaves, chopped
- ¼ cup mint leaves, chopped
- 3 scallions, thinly chopped on the bias
- Store-bought wakame (seaweed salad) for garnish
- Black sesame seeds for garnish
- Prepare the tuna: Spread the white and black sesame seeds on the bottom of a shallow dish. Pat the tuna steaks with paper towels to dry. Brush each tuna steak with 1 tablespoon canola oil on both sides and sprinkle with salt and pepper on both sides. Dredge each piece in the sesame seeds to thoroughly coat.
- Heat a heavy skillet over high heat with remaining canola oil until oil starts to wave. Cook the tuna steaks on both sides for approximately 1 minute until golden brown. Remove from the pan and let rest on a cutting board. When at room temperature, slice the tuna on the bias into about ½ thick slices.
- For the noodles: In a small bowl, whisk together the soy sauce, rice vinegar, ginger, sesame oil, yuzu juice, and red pepper flakes. Set aside.
- Bring a large pot of water to a boil. Add the rice noodles and cook approximately 4-5 minutes until al-dente. Rinse the noodles under cold water in a strainer. Place the noodles in a large mixing bowl and add the sauce, bell peppers, cilantro, mint, and scallions. Mix together well.
- To plate: Place a nice portion of the noodles mixture on the bottom of a shallow bowl or plate. Top with slices of tuna, sprinkle black sesame seeds and a dollop of wakame on top.