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
Get ready for Thanksgiving! These Mini Thai Crab Cakes will make you do a happy dance! They are so full of flavor and very little filler, so no worries about putting on the pounds! I used lump white crab meat which is much tastier than just the regular crab meat. Made the mistake of buying the other kind, so I threw it into the freezer to use in a soup at a later date! Frying these babies uses very little oil so they’re not that greasy. You can serve these minis with a side of spicy aioli sauce as an appetizer before your holiday meal. Make sure to put aside a few for lunch the next day! I threw the leftover cakes on top of a salad and they were yum! “Happy Happy Joy Joy!”
- 1 (8 oz.) jar white lump crab meat (picked over for shells)
- ½ yellow bell pepper, seeded and finely chopped
- 2 Thai red chili peppers or 1 jalapeño pepper, seeded and finely chopped
- 3 green onions, sliced
- Zest from 1 lime
- ¼ teaspoon Kosher salt
- 2 tablespoons fresh cilantro, chopped
- 1 egg, beaten
- ½ cup Panko bread crumbs
- 2 tablespoons canola oil
- Spicy Aioli:
- 1 tablespoon reduced-fat mayonnaise
- 1 teaspoon sambal oelek (red chili paste) or Sriracha sauce
- In a mixing bowl, combine together the crab meat with the yellow peppers, chili peppers, green onions, lime zest, salt, and cilantro. Mix in the egg and Panko bread crumbs until thoroughly combined. Form small 2-inch rounds with the mixture and set them on trays until ready to cook.
- Heat the oil in a heavy skillet on high heat. When oil is lightly smoking drop the cakes into the pan and brown on both sides, about 4 minutes. Place on paper towels to drain oil. Keep warm until ready to serve. Serve cakes on a platter with spicy aioli dipping sauce.
- To make the aioli sauce: In a small bowl, mix together the mayonnaise and sambal oelek. Set aside.
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