Thai Turkey Burgers with Crunchy Slaw and Peanut Sauce
This delicious turkey burger recipe is bursting with Thai-inspired flavors topped with a crunchy, tangy slaw and creamy sweet and savory peanut sauce. It’s the perfect easy meal to enjoy all summer long. It’s also great for meal prep if you double the recipe!
- 4 Servings
- 15 mins Prep Time
- 25 mins Total Time
Ingredients
For the burgers
- 1 package Shady Brook Farms® Ground Turkey
- 1 tsp. Thai Red Curry Paste
- 1 green onion, quartered and diced fine
- 2 cloves garlic, minced
- 2 tbsp. chopped fresh basil
- 1 jalapeño, seeded and diced fine
- 1 tbsp. coconut aminos
- 1 tsp. ground ginger
- 1 tsp. curry powder
- 2 tsp. lime zest
- 3/4 tsp. salt
- 4 gluten free burger buns (or lettuce for lettuce wraps)
For the slaw
- 1 cup shredded purple cabbage
- 1 cup matchstick carrots
- 2 tbsp. lime juice
- 2 tbsp. fresh chopped cilantro
- 1 tbsp. coconut aminos
- 1 tbsp. olive oil
- 1/4 tsp. salt
For the peanut sauce
- 1/2 cup natural creamy peanut butter
- 3 tbsp. coconut aminos
- 2 tbsp. rice vinegar
- 2 tbsp. lime juice
- 1 tsp. garlic powder
- 1 tsp. powdered ginger
- 1 tbsp. of water at a time until desired consistency is reached
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Step 1
Combine the turkey burger ingredients in a bowl and mix well using your hands. Form the mixture into 4 burger patties, about 3 inches wide and 1 inch thick. Place the patties on a plate in the fridge while you make the slaw and sauce. -
Step 2
Add the slaw ingredients to a bowl and mix well. -
Step 3
Add the peanut sauce ingredients to a bowl and whisk until combined. If the sauce is too thick, add a teaspoon of water at a time as you whisk until it reaches your desired consistency. -
Step 4
Heat your grill over medium high heat. Make sure the grates are well greased/oiled so the turkey doesn’t stick. Cook the patties for 4-5 minutes on each side, until the internal temperature reaches 165°F. -
Step 5
Serve the burgers on a toasted gluten free bun with some of the peanut sauce and the slaw on top.
Made with:
