This Thai turkey burgers with spicy sriracha slaw are the best low-carb and high-protein dinners. They consist of hearty, flavorful, juicy burger patties, served in a fresh lettuce wrap and topped with a flavorful sriracha slaw.
Easy recipe for grilled turkey burgers
I am all about these Thai Turkey Burgers with Spicy Sriracha Slaw! This dish only takes 30 minutes to prepare and is packed with incredible flavors that make a simple weeknight meal extra special.
These burgers can be made on the grill in the summer, or enjoyed year-round by cooking them indoors on a grill pan. Either way, they’re so delicious, flavorful, and juicy, and the flavorful coleslaw takes them to the next level!
So let’s go!
Are turkey burgers healthy?
Total! Turkey is a great source of lean protein! Plus, these turkey burgers are fluffed up and made into a low-carb and paleo-friendly meal with lettuce wraps instead of hamburger buns. But if you want, make a bun too!
Ingredients needed
- Ground Turkey: For this recipe you will need 1 pound of ground turkey.
- Coconut Amino Acids: Coconut Amino Acids are an excellent alternative to soy sauce. It gives the burgers a salty umami flavor.
- Ginger: Use freshly chopped or grated ginger for this recipe.
- Chili Garlic Sauce: Adds delicious flavor and some spice.
- Sea-salt: Improves the taste of the burgers.
- Sriracha Coleslaw: Our Easy Slaw is made with broccoli and carrot slaw, mango and cilantro mixed with a dressing of mayo, sriracha, lime juice, ginger, garlic and salt.
- Side dishes: Enjoy your burgers with Bibb or Boston salad, cauliflower rice, avocado slices, thinly sliced cucumbers and more.
How to make turkey burgers
This Thai-inspired turkey burger recipe is ready to serve in just 30 minutes – coleslaw and all!
- Make the burgers: In a bowl, combine turkey, coconut aminos, ginger, chili garlic sauce, and salt. Form the mixture into four even patties, then cook in a greased griddle pan or on an outdoor grill over medium-high heat until cooked through.
- Make the coleslaw: While the burgers cook, stir together the mayonnaise, sriracha, lime, ginger, garlic, and salt. Add the coleslaw mix, cilantro, and mango and mix until well combined.
- Garnish and serve: Serve the burgers in a lettuce wrapper, in a burger bowl, or over a pile of cauliflower rice with your choice of coleslaw and sides.
How long to cook turkey burgers
I find that 6-7 minutes on each side over medium heat is perfect for these grilled turkey burgers.
The key is to heat them to 165°F and then remove them from the heat immediately so they don’t dry out!
What is a good thickener for turkey burgers?
I like to add lots of moisture to ensure the turkey patties hold their shape. Too little moisture makes them dry and crumbly!
For this recipe, we’re moistening the turkey mixture with coconut aminos and some chili-garlic sauce. Both ingredients ensure the perfect texture and taste.
How do you make sure turkey burgers don’t taste like turkey?
Season them! While there are many different ways to flavor burgers, this turkey burger recipe might be my favorite.
The meat mix is seasoned with a blend of coconut aminos, ginger, chili garlic sauce and salt, adding tons of delicious salty and savory flavors.
tips and hints
- Pack the turkey tightly, but not too tightly. It should be squeezed enough so that the burger patties hold their shape, but not so tight that they end up being too dense.
- Flip the burgers. For even cooking, I recommend 6-7 minutes on each side.
- Check the temperature. For the best consistency, use a meat thermometer to ensure the patties have an internal temperature of 165°F. Overcooking can result in dry, overcooked turkey.
- Use extra ripe mango. The riper the mango, the sweeter the taste.
serving suggestions
I love serving these turkey burgers as a lettuce wrap with coleslaw, cauliflower rice, avocado, red onions, cucumber and a drizzle of extra sriracha.
They’re also great in a low-carb burger bowl or on a delicious gluten-free (or regular) burger bun!
If you’re looking to spice up your meal a bit, here are some excellent side dish options:
How to store it
Leftover burger patties Can be stored in an airtight container in the refrigerator for 3-4 days or in the freezer for 2-3 months. To reheat, thaw overnight in the fridge if frozen, then reheat on the grill or on the stovetop until heated through.
Leftover Sriracha Coleslaw can be stored in an airtight container in the refrigerator for up to 5 days.
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For burgers:
- 1 Pound ground turkey
- 2 tablespoon Coconut Amino Acids
- 1 ” Piece of ginger chopped or grated
- 1 1/2 teaspoon Chili Garlic Sauce
- 1/2 teaspoon fine sea salt
For Sriracha Coleslaw:
- 1/3 Cup Avocado Oil Mayonnaise
- 1 tablespoon Sriracha plus more to taste
- 2 tablespoon lime juice
- 1 ” Piece of ginger chopped
- 2 Garlic cloves chopped
- 1/2 teaspoon fine sea salt more to taste
- 1 12 oz Bag of broccoli and carrot salad or 4 cups shredded broccoli and carrots
- 1 ripe mango peeled and diced
- 1/2 Cup coriander picked, cleaned and sliced
Optional side dishes:
- Bibb or Boston lettuce leaves cleaned
- cauliflower rice sautéed
- white rice
- avocado slices
- Thinly sliced cucumber
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In a large bowl, combine ground turkey with coconut amino acid, ginger, chili garlic sauce, and salt and mix well. Shape into 4 patties. If the turkey mixture is sticky, wet your hands before shaping each patty.
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Grease grill pan (or outdoor grill if using) and heat to medium-high. Place the burgers on the grill pan and grill for 6 to 7 minutes on each side or until fully cooked through and have reached an internal temperature of 165F.
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In a large bowl, stir together the mayonnaise, sriracha, lime juice, ginger, garlic, and salt. Add the broccoli slaw, cilantro, and mango and mix together.
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Serve the burgers hot in a lettuce wrap with avocado and coleslaw or in a burger bowl with cauliflower rice, coleslaw and pickle.
Portion: 4GCalories: 489kcalCarbohydrates: 32GProtein: 38.4GFat: 26.2GSaturated Fatty Acids: 4.2GCholesterol: 122mgSodium: 600mgFiber: 10.3GSugar: 18.9G