These Thai Turkey Burgers with Spicy Sriracha Slaw are our new favorite low carb and paleo-friendly dinner! You can grill them outside or inside on your grill pan, and then serve them as low carb thai turkey burger bowls, or as a lettuce wrapped burger! The spicy slaw is packed with veggies and mango for a sweet and spicy crunch! This dinner is a must-make!
Thai Turkey Burgers with Spicy Sriracha Slaw
I am all about these thai turkey burgers right now! The dish takes a quick 30 minutes to put together but is full of exotic flavors to make a weeknight meal special. You can enjoy the last of the summer weather we are having and take this outside to prepare on the grill or savor this dish all year long and make on the grill pan inside. The burgers are flavorful and moist and a great low carb dinner!
We wanted to keep the accompanying slaw simple so we prepared this using a pre-shredded broccoli and carrot slaw mix, but if you don’t have this readily available go ahead and shred some using a food processor or a box grater. The mangos REALLY make this side dish stand out but just make sure to use a perfectly ripe one so it adds the right amount of sweetness.
You can serve them as lettuce wrapped burgers for the perfect low carb dinner that satisfies!
Or make it into a low carb burger bowl with the slaw, cauliflower rice, avocado, red onion, and ribboned cucumber drizzled with a little extra sriracha. PERFECT!
In a large bowl combine ground turkey with coconut amino, ginger, chili garlic sauce and salt and mix well to combine. Form into 4 patties. If the turkey mixture is sticky, wet your hands before forming each patty.
Grease grill pan (or outdoor grill, if using) and heat to medium heat. Place burgers onto the grill pan and cook for 6 to 7 minutes on each side, or until fully cooked through and has reached an internal temperature of 165ºF.
Meanwhile in a large bowl whisk together mayo, sriracha, lime juice, ginger, garlic and salt. Add in broccoli slaw, cilantro and mango and toss to combine.
Serve burgers hot in a lettuce wrap with avocado and slaw, or in a burger bowl with cauliflower rice, slaw and cucumber.
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These 30-Minute Thai Basil Turkey Bowls are a perfect meal prep recipe that comes together in no time! They are flavorful, delicious Whole30 approved, and packed with veggies to fuel you for your busy days ahead!
My blogging girlfriends and I have put together SIX meal prep recipes to help you have success in your kitchen this year! Meal prep is essential to setting yourself up for success during a busy week. It saves you time and money, and makes it so you don’t even have to think about ordering something junky!
Seriously, these are my new favorite lunch or easy weeknight dinner. Each aspect of the dish can be made ahead of time (think Sunday meal prep), and then tossed together in individual containers to bring with you on-the-go anywhere!
Prep your cauliflower rice.
Prep your turkey.
Prep your veggies.
Prep your additional sauce.
Assemble and GO! With the bonus of the most delicious lunch, ever!
1 Head bibb lettuce, use the leaves to make lettuce wraps
In a medium saucepan over medium heat, heat oil and add all turkey ingredients and mix until well combined (leaving 1 teaspoon of minced ginger aside for the dressing). Cook for about 3 to 5 minutes, until the turkey is browned and no pink remains. Taste and adjust salt and pepper as needed.
In a small saucepan add in the leftover ginger and the rest of the sauce ingredients. Bring to a boil over medium heat. Lower heat and let simmer for 1-2 minutes until it reduces slightly. Pour into a bowl and set aside for later use.
Pulse cauliflower florets in your food processor until it reaches a rice consistency and add salt. Sauté in a skillet for 2-3 minutes to slightly soften. Set aside.
Heat a separate saute pan with oil and add in diced onion, sliced red peppers and green beans. Cook until onion becomes translucent and veggies begin to soften. Add in spinach, box choy, salt and pepper. Cook until wilted. Remove from heat and set aside to cool.
Place cauliflower into bowls or glass tupperware containers. Add veggies and turkey. Pour sauce on top and serve!
This Thai Curry Soup is my new favorite! I love all things Thai, and I especially love a filling, super flavorful soup. This dish is packed with so many of your CSA and farmer’s market veggies: Summer Squash, Bok Choy, Snap Peas, Basil, and Cilantro. It’ll be a hit of dinner, and then some with leftovers!
Week 3 of my CSA summer series with PaleOMG & Fed and Fit is here! There are now 9 recipes in the series and they are SO amazing. Don’t forget to check out week 1 and week 2. I am in love with this series because I get to bring you all sorts of fabulous recipes with all the fresh ingredients from my farm and backyard, and ones that are in abundance for you, too!
These Thai Meatballs are paleo, gluten-free, and bursting with flavor. They are a healthy meatball recipe that everybody will love. This thai meatball recipe is loaded with veggies and infused with the perfect flavor combination of ginger, chili, garlic, and more. A total crowd pleaser that gets rave reviews!
It took me a good three attempts to perfect these Thai Turkey Meatballs just right, and man are they a hit. The first time, the flavors just weren’t there… The second attempt was better, but needed a little more. Third times a charm because these FLEW off the plate. We couldn’t stop talking about how much we loved them and wanted them again.
Healthy Thai Turkey Meatballs
Plus, these could not be easier to make. Mix all the ingredients, toss on a baking sheet, bake, and enjoy! They make for a great meal prep option too! Protein packed, nutritious, and easy to take on the go.
Best Ground Turkey to Buy
We always buy organic ground turkey whenever possible!
What should I eat with meatballs
Stir Fry Veggies
… As MEAL PREP!
Watch the video:
Like this healthy meatball recipe? Try these other favorite meatball recipes:
Place balls on lined baking sheet and bake for 15-20 minutes
While baking, combine all sauce ingredients in a small pot over medium heat
Once boiling, stir, and reduce heat to a simmer
When meatballs are done pour sauce over it, or use sauce as a dipping sauce
*Can sub sriracha for chili paste
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For the past number of months American Express and Whole Foods Market have teamed up to bring you additional cash back when you use your American Express Blue Cash card at any WFM location!
I have joined in and have brought you two ways to use one ingredient to go along with the program! In the archives you will find: Sweet Potato, Butternut Squash, and Ham.
This month we have an ingredient that I cannot wait to start using more! Watercress! I am bringing you two delicious ways to use the fresh herb. In my go-to One-Pan Chicken Stir-Fry and in my Spicy Noodle Soup!
First, the soup! Loaded with veggies, spiralized zucchini for the noodles, chicken, and flavors such as mint, watercress, cilantro, sriracha, and ginger.
My easy stir-fry is our go-to dinner any night of the week. Have a ton of veggies? Shrimp? Chicken? Or Beef? One-pan and you are good to go! Hearty, flavorful dinner on the table in under 30. Sign me up!
Add in onions and carrots and cook for 4-7 minutes until onions are soft
Add in chicken and let cook until no longer pink
Add in bok choy and saute for 2 minutes
Add in chicken stock, ginger, cilantro, mint, watercress, and spices
Bring to a boil then reduce heat and let simmer for 20 minutes
Taste and adjust spices
With 5 minutes remaining drop in spiralized zucchini
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