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Thai Turkey Burgers


  • 1 pound 94% lean ground turkey

  • 2 green onions, thinly sliced

  • 1/4 cup shredded carrots, chopped

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 4 whole wheat buns, toasted

Thai sauce:

  • 1/2 cup sweet chili sauce

  • 1/4 cup rice vinegar

  • 1/4 cup lite canned coconut milk

  • 3 tablespoons brown sugar

  • 2 garlic cloves, pressed or finely minced

  • 1 tablespoon creamy peanut butter

  • 1 teaspoon-sized knob of ginger, grated

  • 1 lime, juiced

  • 1/2 tablespoon soy sauce


  • 2 cups chopped napa cabbage

  • 3/4 cup shredded carrots

  • 1/2 cup fresh cilantro, chopped

  • 1/2 cup chopped peanuts


  1. Begin by combining all the ingredients together for the sauce: the sweet chili sauce, rice vinegar, coconut milk, brown sugar, garlic cloves, peanut butter, ginger, lime juice and soy sauce, and whisk until combined and fairly smooth. Scoop out about 1/4 cup of the sauce and set it aside. Place the rest in a small saucepan and bring to a boil, then reduce to a simmer and cook for 3-4 minutes until slightly thickened. Set aside.

  2. In a large bowl, combine the ground turkey with the salt, pepper, sliced green onions, chopped shredded carrots and about 2-3 tablespoons of the 1/4 cup of sauce that you set aside. Mix until just combined, being careful not to overmix but making sure everything is incorporated. I ended up using the full 1/4 cup. The patties can be slightly difficult to put together since they are so “wet,” so to cook them, I heat a large nonstick skillet over medium-high heat, added 1 tablespoon of olive oil then quickly formed the patties one at a time, placing them in the skillet. Cook for at least 4-5 minutes, until you can see the edges brown and the turkey becoming opaque so the burgers flip easily. Flip gently but quickly, and cook for another 4-5 minutes or until the burgers are cooked through. (Note: because of how wet the ground turkey is, I am not sure how these would hold up on the outside grill.)

  3. To make the slaw, quickly throw together the cabbage, carrots, cilantro and peanuts, tossing well. Add 3-4 tablespoons of the sauce, then toss well to coat. Add additional sauce if desired. Place each burger on a bun and top with a heaping spoonful of the slaw and additional sauce if desired. Enjoy! Makes 4. Serving size 1.

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