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These Thai Turkey Burgers with Spicy Sriracha Slaw are the best low-carb and protein-packed dinner. They’re made with savory, spicy, juicy burger patties served in a fresh lettuce wrap and topped with a spicy Sriracha slaw.
Easy Grilled Turkey Burgers Recipe
I am all about these Thai Turkey Burgers with Spicy Sriracha Slaw! This dish takes a quick 30 minutes to put together and is packed full of so many incredible flavors that make an easy weeknight meal super special.
These burgers can be prepared in the summer out on the grill or you can enjoy them all year long by cooking them indoors on a grill pan. Either way, they’re so tasty, flavorful, and moist, and the spicy slaw takes them to the next level!
So, let’s get to it!
Are Turkey Burgers Healthy?
Totally! Turkey is a great source of lean protein! Additionally, these turkey burgers are lightened up and made into a low-carb and paleo-friendly meal using lettuce wraps instead of hamburger buns. But go for a bun, too, if you’d like!
- Ground Turkey: You’ll need 1 pound of ground turkey for this recipe.
- Coconut Aminos: Coconut aminos is an excellent alternative to soy sauce. It adds salty, umami flavor to the burgers.
- Ginger: Use freshly minced or grated ginger for this recipe.
- Chili Garlic Sauce: Adds delicious flavor and a bit of spice.
- Sea Salt: Enhances the flavor of the burgers.
- Sriracha Slaw: Our simple slaw is made with a broccoli and carrot slaw base, mango, and cilantro tossed in a dressing made up of mayo, Sriracha, lime juice, ginger, garlic, and salt.
- Garnishes: Enjoy your burgers with bibb or Boston lettuce, cauliflower rice, avocado slices, thinly sliced cucumber, you name it.
How to Make Turkey Burgers
This Thai-inspired turkey burgers recipe is ready to serve in no more than 30 minutes—slaw and all!
- Make the burgers: In a bowl, mix together turkey, coconut aminos, ginger, chili garlic sauce, and salt. Form the mixture into 4 even patties, then cook on a greased grill pan or outdoor grill over medium heat until cooked through.
- Make the slaw: While the burgers are cooking, stir together the mayo, Sriracha, lime, ginger, garlic, and salt. Add in the slaw mix, cilantro, and mango, then toss until mixed fully.
- Garnish and serve: Serve the burgers in a lettuce wrap, in a burger bowl, or over a pile of cauliflower rice with the slaw and the garnishes of your choice.
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 165ºF, then remove them from the heat immediately so they don’t dry out!
What is a Good Binder for Turkey Burgers?
I like to add plenty of moisture to ensure that the turkey burgers maintain their shape. Insufficient moisture will make them dry and crumbly!
For this recipe, we’re moistening the turkey mixture with coconut aminos and a little bit of chili garlic sauce. Both ingredients help create the perfect texture and flavor.
How Do You Make Turkey Burgers Not Taste Like Turkey?
Season them! While there are tons of different ways you can season burgers, this recipe for turkey burgers might just be my favorite.
The meat mixture is seasoned using a blend of coconut aminos, ginger, chili garlic sauce, and salt, which adds tons of delicious salty and savory flavors.
Tips and Notes
- Pack the turkey tightly, but not too tight. It should be compressed enough that the burger patties can hold their shape, but not so tight that they end up too dense.
- Flip the burgers. I recommend 6-7 minutes on each side for even cooking.
- Check the temperature. For the best texture, use a meat thermometer to verify that the patties have an internal temperature of 165ºF. Cooking past that can result in dry, overcooked turkey.
- Use extra ripe mango. The riper the mango, the sweeter the flavor.
I love to serve these turkey burgers as a lettuce wrap topped with slaw, cauliflower rice, avocado, red onion, ribboned cucumber, and a drizzle of extra Sriracha.
They’re also excellent served as a low-carb burger bowl or on a toasty gluten-free (or regular) burger bun!
If you’re looking to bulk your meal up a little bit, here are some excellent side dish options:
How to Store
Leftover burger patties can be stored in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw overnight in the fridge if frozen, then warm back on the grill or on the stove until heated through.
Leftover Sriracha slaw can be stored in an airtight container in the fridge for up to 5 days.
More Burger Recipes You’ll Love
- Tomato Jalapeno Salmon Burger
- Moroccan Chicken Burgers
- Chicken Caesar Salad Burgers
- Salmon Burgers
- Paleo Mushroom Veggie Burgers
- Burger Bites: 5 Ways
Watch The Video
Thai Turkey Burgers with Spicy Sriracha Slaw
- 1 pound ground turkey
- 2 tablespoons coconut aminos
- 1 ” piece ginger minced or grated
- 1 1/2 teaspoon chili garlic sauce
- 1/2 teaspoon fine sea salt
For Sriracha Slaw:
- 1/3 cup avocado oil mayo
- 1 tablespoon Sriracha plus more to taste
- 2 tablespoons lime juice
- 1 ” piece ginger minced
- 2 garlic cloves minced
- 1/2 teaspoon fine sea salt more to taste
- 1 12 oz bag broccoli and carrot slaw or 4 cups shredded broccoli and carrots
- 1 ripe mango peeled and diced
- 1/2 cup cilantro picked, cleaned and sliced
- Bibb or Boston lettuce leaves cleaned
- Cauliflower rice sautéed
- White rice
- Avocado slices
- Thinly sliced cucumber
- 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.