Ready for a brand new, flavor-packed spin on classic burgers? These Thai Turkey Burgers bring vibrant Southeast Asian flare to your table with juicy, spiced patties, crisp cabbage “buns,” and a creamy, savory almond sauce that’s downright addictive. Juicy ground turkey meets fresh veggies and aromatic herbs, while an easy homemade slaw adds color and crunch. These burgers are naturally gluten-free, packed with protein, and bursting with personality — you’ll be reaching for seconds before you’ve finished the first bite. Trust me, these Thai Turkey Burgers are about to become your next go-to weeknight dinner or casual entertaining favorite!
Ingredients You’ll Need
Ingredients You’ll Need
A handful of simple but essential ingredients come together to create these burger masterpieces. Each element contributes to the tantalizing taste, delicate texture, or bold color that makes Thai Turkey Burgers truly outstanding.
- Ground turkey (1 pound): Lean and juicy, this protein forms the perfect base for soaking up Thai-inspired flavors.
- Shredded carrots (½ cup): Add natural sweetness and beautiful pops of color in every bite.
- Chopped cilantro (1 tablespoon + 1 tablespoon for slaw): Herbaceous freshness that brightens the whole burger and slaw.
- Green onion (1, chopped): Brings a mild onion flavor, balancing the richness of the meat.
- Salt (½ teaspoon): Awakens and marries all the other flavors in the patty mixture.
- Garlic powder (½ teaspoon, plus ½ teaspoon for slaw dressing): Adds zingy, aromatic depth without overpowering.
- Ground ginger (½ teaspoon for patties, ¼ teaspoon for slaw): Warm spice that pairs beautifully with turkey and creamy sauces.
- Olive oil or avocado oil (1 tablespoon): Perfect for getting a golden sear on your patties with a subtle, healthy flavor.
- Almond butter (4 tablespoons total): The deliciously creamy, nutty base for both the burger sauce and the slaw dressing.
- Coconut aminos (3 tablespoons total): A slightly sweet, soy-free substitute for soy sauce that delivers umami richness.
- Rice vinegar (4 tablespoons total): Lively acidity for balance and a gentle tang in the sauce and slaw.
- Water (1 tablespoon): Helps blend and thin out the slaw dressing for the perfect texture.
- Sesame oil (1 teaspoon): Toasty and fragrant, boosting the unmistakable Thai taste in the slaw.
- Coleslaw mix (10 oz bag): Quick and colorful crunch (or shred some veggies yourself).
- Cabbage (1 head): Individual leaves make a fresh, crispy, gluten-free “bun” that holds everything together.
How to Make Thai Turkey Burgers
Step 1: Prepare the Burger Patties
Start by combining your ground turkey, shredded carrots, one tablespoon of chopped cilantro, green onion, salt, garlic powder, and ground ginger in a big mixing bowl. I highly recommend using your hands (or a sturdy wooden spoon, if you prefer) to gently blend everything together without overmixing. The carrots and fresh herbs keep the burgers moist and flavorful, while the spices bring that signature Thai character. Once fully incorporated, divide the mixture into four equal pieces and shape them into round patties about the size of your palm.
Step 2: Cook the Patties
Heat your grill or a heavy skillet over medium-high until it’s good and hot. Add your olive or avocado oil, then carefully set the patties in the pan. Cook for about four minutes per side, only flipping once, so a lovely golden crust forms. You’ll know the burgers are done when they reach an internal temperature of 165ºF. Remove them from the pan and let them rest while you whip up the sauces and slaw.
Step 3: Make the Almond Butter Sauce
In a small bowl, whisk together two tablespoons of almond butter, one tablespoon of coconut aminos, and one tablespoon of rice vinegar. This creamy, savory sauce ties everything together, bringing a smooth, nutty richness that contrasts perfectly with the bright flavors of your burger and slaw. Set the sauce aside for drizzling later.
Step 4: Toss Together the Thai Slaw
Next, grab a medium bowl and combine two tablespoons almond butter, three tablespoons rice vinegar, two tablespoons coconut aminos, one tablespoon water, half a teaspoon garlic powder, one teaspoon sesame oil, and a quarter teaspoon ground ginger. Whisk until the dressing is completely smooth, then toss in your bag of coleslaw mix and one tablespoon of chopped cilantro. Give everything a thorough toss so the veggies are evenly coated in that creamy, tangy dressing.
Step 5: Assemble the Burgers
To finish, peel off large, sturdy cabbage leaves to use as “buns.” Layer each with a juicy turkey patty, a hearty drizzle of almond butter sauce, and a mountain of your fresh Thai slaw. The result? A hand-held masterpiece that’s crisp on the outside and bursting with bold flavors inside.
How to Serve Thai Turkey Burgers
Garnishes
Thai Turkey Burgers shine even brighter with a few thoughtful garnishes. A sprinkle of extra fresh cilantro, thinly sliced green onions, and a squeeze of lime over the top bring lively color and zesty freshness. If you want a little heat, add a few rings of fresh chili or a dash of chili garlic sauce for an extra kick. Toasted sesame seeds give another layer of crunch and nutty flavor.
Side Dishes
Pair your burgers with easy, refreshing sides to balance their bold Thai flavors. Try a marinated cucumber salad, some roasted sweet potato wedges, or even simple steamed jasmine rice on the side. A crunchy side of snap peas or edamame makes a light, nutritious addition. All will complement your Thai Turkey Burgers without stealing the show.
Creative Ways to Present
Think outside the (burger) bun! For parties, try stacking smaller, slider-sized patties on mini cabbage leaves and set up a build-your-own Thai Turkey Burger bar with various toppings and sauces. Or slice patties and add them to lettuce cups for a fun, deconstructed approach. You can even serve them atop a big salad with extra slaw and drizzle of sauce for a lighter, knife-and-fork option.
Make Ahead and Storage
Storing Leftovers
If you have extra Thai Turkey Burgers, let them cool completely before storing. Wrap each patty individually in foil or airtight containers, with the slaw and sauces kept in separate containers to prevent sogginess. They’ll keep well in the fridge for three to four days.
Freezing
These burgers are perfect for meal prep! You can freeze cooked or uncooked patties by laying them flat with parchment between each, then transferring to a zip-top freezer bag. For best texture, freeze just the patties and prep fresh slaw and sauce when ready to eat. Frozen patties will keep for up to three months.
Reheating
To reheat, thaw in the fridge if frozen, then warm gently in a covered skillet or in the oven at 350ºF until hot throughout, around 10-12 minutes. Try not to microwave as it may dry out the burgers or make them rubbery; a gentle reheat preserves their juiciness and texture. Always add slaw and sauce after reheating for the best results.
FAQs
Can I use a different meat besides turkey?
Absolutely! Ground chicken or pork will work well in this recipe, though cooking times may vary slightly. You’ll still get those luscious Thai flavors that make Thai Turkey Burgers so unique.
What’s a good substitute for almond butter?
If you have a nut allergy or just want a change, try sunflower seed butter, cashew butter, or even peanut butter. Each offers a unique twist, but almond butter is my favorite for its subtle flavor.
How can I make these Thai Turkey Burgers spicier?
To dial up the heat, add a pinch of red pepper flakes or minced chili to the patty mix, sauce, or slaw. Serve with extra sriracha or Thai chili sauce on the side for spice lovers!
Do I have to use cabbage leaves as buns?
Not at all! While cabbage leaves provide a fresh, gluten-free wrap, you can serve your Thai Turkey Burgers on classic burger buns, in pita pockets, or even wrapped in butter lettuce if you’re looking for something softer and milder.
Can I prep any part of this recipe ahead of time?
Yes! You can mix and shape the patties a day in advance and keep them covered in the fridge. The slaw dressing and almond butter sauce can both be made ahead and stored separately, saving you time at dinnertime.
Final Thoughts
If you’re craving something fresh, fun, and full of bold flavor, make these Thai Turkey Burgers your next kitchen adventure. Simple ingredients, quick prep, and knockout results—what’s not to love? Give them a try and prepare to fall head over heels for a burger that’s anything but ordinary!
Print
Thai Turkey Burgers with Almond Butter Sauce and Coleslaw Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: Thai
- Diet: Gluten Free
Description
These Thai Turkey Burgers are a flavorful twist on a classic dish. Juicy ground turkey is combined with shredded carrots, cilantro, and green onions, seasoned with aromatic spices, and grilled to perfection. Topped with a creamy almond butter sauce and a zesty coleslaw, these burgers are a delicious and healthy option for any meal.
Ingredients
Turkey Patties:
- 1 pound ground turkey
- ½ cup shredded carrots
- 1 tablespoon chopped cilantro
- 1 green onion (chopped)
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- 1 tablespoon olive oil or avocado oil
Almond Butter Sauce:
- 2 tablespoons almond butter
- 1 tablespoon coconut aminos
- 1 tablespoon rice vinegar
Coleslaw:
- 2 tablespoons almond butter
- 3 tablespoons rice vinegar
- 2 tablespoons coconut aminos
- 1 tablespoon water
- ½ teaspoon garlic powder
- 1 teaspoon sesame oil
- ¼ teaspoon ground ginger
- 10 oz bag of coleslaw mix
- 1 tablespoon chopped cilantro
- 1 head of cabbage
Instructions
- Prepare Turkey Patties: In a bowl, combine ground turkey, shredded carrots, cilantro, green onion, salt, garlic powder, and ground ginger. Mix well and form into patties.
- Cook Turkey Patties: Heat a grill or pan over medium-high heat. Cook patties for about 4 minutes per side or until internal temperature reaches 165ºF.
- Make Almond Butter Sauce: Combine almond butter, coconut aminos, and rice vinegar in a bowl.
- Prepare Coleslaw: Mix almond butter, rice vinegar, coconut aminos, water, garlic powder, sesame oil, and ginger. Toss with coleslaw mix and cilantro.
- Assemble Burgers: Serve turkey patties on cabbage leaves, topped with almond butter sauce and coleslaw.
Notes
- Feel free to customize the coleslaw with your favorite vegetables.
- Adjust the seasoning of the almond butter sauce to suit your taste.
Nutrition
- Serving Size: 1 burger
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg
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