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Yields:
4 serving(s)
Prep Time:
25 mins
Total Time:
50 mins
Cal/Serv:
574
A classic beef cheeseburger (smashed, with lettuce, tomato, pickles, onion, ketchup, and mayo on a toasted potato bun) will always have its place in my heart, but sometimes you gotta branch out of your standard burger operation and switch up the flavor palate. This Thai-inspired sweet chili turkey burger is just the break from boring you’ve been waiting for.
What goes on a Thai turkey burger?
It’s got a ginger-, garlic-, and scallion-studded turkey patty, pickled spicy chiles and cucumbers, a bright, crisp cabbage slaw, and plenty of sweet chili mayo all on a shiny, fluffy brioche bun.
Spend less time on the slaw:
The slaw mixture is crucial for the burger, but you don’t have to spend time chopping cabbage if you don’t want to. Save yourself some time and grab a bag of pre-mixed slaw from the produce section—just be sure to get the kind that has carrots.
Does this have to be a turkey burger?
Nope! The flavors in this burger would be equally delicious with chicken, pork, beef, or even shrimp or salmon. Just be sure to cook the burger to the correct temperature for the kind of meat you select.
Did you try making this? Let us know how it went in the comments!
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Ingredients
- 1
Persian cucumber, thinly sliced
- 1
Fresno chile, thinly sliced
- 1/2 cup
plus 2 tbsp. fresh lime juice, divided
- 2 1/2 tsp.
brown sugar, divided
Kosher salt
- 1 Tbsp.
fish sauce, divided
- 2 1/2 cups
shredded green or purple cabbage
- 1
medium carrot, peeled, grated
- 2 Tbsp.
fresh cilantro leaves
- 1 Tbsp.
chopped fresh basil
- 2
scallions, finely chopped
- 1
(1") piece ginger, peeled, grated
- 3
large cloves garlic, grated
- 2 tsp.
red curry paste
- 1 tsp.
reduced-sodium soy sauce
- 1 tsp.
tamarind puree (optional)
- 1 lb.
ground turkey
- 2 Tbsp.
neutral oil
- 1/3 cup
mayonnaise
- 3 Tbsp.
sweet Thai chili sauce
- 2 tsp.
chili crisp
- 4
brioche buns, toasted
Directions
- Step 1Place cucumber and chiles in a medium heatproof bowl. In a heatproof measuring cup, whisk 1/2 cup lime juice, 1 1/2 teaspoons brown sugar, 1 1/2 teaspoons salt, and 1/2 cup water. Microwave on high until simmering, about 1 minute 15 seconds. Stir to dissolve sugar, then pour over cucumber and chiles, pressing down to submerge. Place plastic wrap over surface of liquid to keep submerged. Let sit until ready to serve.
- Step 2In a medium bowl, whisk 2 teaspoons fish sauce, 1/2 teaspoon salt, and remaining 2 tablespoons lime juice and 1 teaspoon brown sugar. Add cabbage, carrots, cilantro, and basil and toss to combine. Let sit until ready to serve.
- Step 3In a large bowl, stir scallions, ginger, garlic, curry paste, soy sauce, and tamarind puree (if using) until combined. Add turkey and gently mix with your hands to combine. Form into 4 patties.
- Step 4In a large skillet over medium heat, heat oil until shimmering. Season patties on both sides with a generous amount of salt. Cook patties, turning halfway through, until browned and cooked through, about 5 minutes per side.
- Step 5Meanwhile, in a small bowl, combine mayonnaise, chili sauce, and chili crisp.
- Step 6Spread cut sides of buns with chili mayo. Top bottom buns with a turkey burger, pickled vegetables, and cabbage slaw. Close with top buns.
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