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These Thai Turkey Burgers with Spicy Sriracha Slaw are the best dairy-free, gluten-free, protein-packed dinner! Savory, spicy, and juicy, the burger patties are made with five ingredients and cook in just 15 minutes.
Enjoy this spicy turkey burger recipe with spicy sriracha slaw served in hamburger buns, lettuce wraps, or rice bowls for a flavorful, warm-weather meal!
Easy Thai Turkey Burgers Recipe
I love infusing Thai flavors in recipes like my Thai Turkey Bowl, Thai Chicken Quinoa Salad, and Thai Meatballs. However, when warm weather comes around, I’m all about these Thai turkey burgers!
You can prepare them indoors on a grill pan, but there’s something so irresistible about firing up the grill. Especially when this recipe only takes 30 minutes to put together!
Made with five ingredients, the burger patties are egg-free, gluten-free, dairy-free, and easy to make. Just combine the ingredients, shape the burgers, and cook away.
In the meantime, you can toss together the spicy sriracha slaw. Before you know it, you’ll have a nutritious dinner full of sweet, savory, tangy flavors, juicy textures, and plenty of crunch!
Looking for more grilled recipes? Try our Grilled Bruschetta Chicken and Grilled Pork Chops with Peach Salsa, too!
Are Turkey Burgers Healthy?
Of course, everyone’s definition of healthy will look different. However, these Thai turkey burgers are high-protein and fairly lean. As a result, they make it easy to reach your protein goals, which can assist with weight management and muscle gain. They’re also gluten-free, nut-free, and dairy-free, making them suitable for a variety of dietary needs.
In addition, on their own, these burgers are low-carb and Paleo-friendly. Paired with the slaw, this recipe is a great source of vitamins, nutrients, and fiber, too. That makes it a healthy recipe in my book!
Ingredients Needed For The Burgers
*Scroll down to the recipe card for the full recipe and ingredient list!
- Ground Turkey: You’ll need one pound of ground turkey for this recipe. For the best results, opt for 85 to 90% turkey, not extremely lean ground turkey varieties. We need the fat for the patties to remain juicy and hold their shape!
- Coconut Aminos: Coconut aminos are an excellent alternative to soy sauce. It adds a salty, umami flavor to the burgers and is the secret to making them ultra-juicy.
- Ginger: Use freshly minced, finely chopped, or grated ginger to add a slight tang to the burgers. I don’t recommend using ground ginger for this recipe.
- Chili Garlic Sauce: Adds delicious flavor and a bit of spice. Feel free to adjust the amount included to suit your flavor preferences.
- Fine Sea Salt: Don’t omit this! It enhances the flavor of the rest of the ingredients.
Ingredients For the Sriracha Slaw
*Scroll down to the recipe card for the full recipe and ingredient list!
- Avocado Oil Mayo: This creates the “dressing” for the slaw. Feel free to substitute any mayo you like best.
- Sriracha: Adds a touch of heat, tying the flavor of the burgers in with the slaw.
- Lime Juice: The acidity helps tame some of the heat, creating a balanced flavor. Freshly squeezed is best!
- Aromatics: Fresh ginger and garlic add depth to the slaw. They create a tangy, savory flavor with a subtle touch of sweetness. Again, I don’t recommend using ginger powder or garlic powder as the flavor won’t be as strong.
- Fine Sea Salt: Enhances the flavor of the rest of the ingredients.
- Slaw: To save time, I like to buy bags of shredded carrot and broccoli slaw. However, you can also buy whole carrots and broccoli, and shred them yourself.
- Mango: Ripe mango adds extra texture, sweet flavor, and a juicy texture.
- Cilantro: Roughly chopped. Add as much or as little as you like, and feel free to omit completely if you don’t enjoy the taste.
How to Make This Thai Turkey Burgers Recipe with Spicy Sriracha Slaw
- Combine: Add the ground turkey, coconut aminos, ginger, chili garlic sauce, and salt to a large bowl. Mix to combine.
- Shape the patties: Divide the mixture into 4 equal-sized balls. Then, use your hands to shape the turkey mixture into patties.
- Preheat: Grease a grill pan or outdoor grill with olive oil or cooking spray, and preheat to medium heat or medium-high heat.
- Grill: Place the burgers on the grill, and cook on both sides.
- Prepare the slaw: While the burgers cook, whisk the mayo, sriracha, lime juice, ginger, and salt in a second large bowl. Add the broccoli slaw, cilantro, and mango, and toss to combine.
Tips and Notes
- Wet your hands before shaping the patties to prevent the meat mixture from clinging to your fingers.
- Pack the turkey just tightly enough for the burgers to hold their shape. You don’t want them to be hard or dense, or your burgers will be dry!
- I recommend grilling the burgers for 6-7 minutes on each side. This ensures they cook quickly and evenly.
- For the best texture, use a meat thermometer to ensure the internal temperature of the burger patties reaches 165ºF. Continuing to cook can result in dry, overcooked turkey.
- Use extra ripe mango for the slaw. The riper the mango, the sweeter the flavor.
- Rest the burgers for at least 5 minutes after pulling them off the grill. This allows the natural juices to redistribute, keeping the burgers tender and juicy.
Serving Suggestions
I love to serve this Thai turkey burgers recipe as a lettuce wrap topped with slaw, rice (see below), avocado, red onion, ribboned cucumber, and a drizzle of extra Sriracha. If preferred, you skip the lettuce wrap and layer the ingredients over a bed of greens as a salad, too.
It’s also excellent as a low-carb burger bowl or on a toasty gluten-free (or regular) hamburger bun!
If you’re looking to bulk your meal up a little bit, here are some excellent side dish options:
- Cucumber and Sweet Pepper Salad
- Cucumber Salad
- Air Fryer Broccoli
- Coconut Rice
- Best Rice Pilaf
- Sticky Rice
- Cold Asian Noodle Salad
How to Store
- Store leftover turkey burgers in an airtight container in the fridge for 3-4 days. Transfer the leftover slaw to a separate airtight container, and store it in the refrigerator for up to 5 days.
- Freeze for 2-3 months. To prevent the burgers from sticking together, freeze them on a baking sheet. Then, transfer them to an airtight container. Or, place a sheet of parchment paper between each patty.
- Thaw frozen burgers in the fridge overnight.
- Reheat on the grill or stove over medium heat just until warm.
FAQs
The exact cooking time will vary depending on the size of your burgers and your grill. However, I find that 6-7 minutes on each side over medium heat is all you need.
The key is to cook them just until they reach an internal temperature of 165 degrees Fahrenheit. Then, remove the burgers from the heat immediately to prevent them from drying out.
This recipe doesn’t use traditional binders like eggs or breadcrumbs. Instead, I like to add plenty of moisture to ensure the turkey burgers maintain their shape. Insufficient moisture will make them dry and crumbly! We use coconut aminos and a little bit of chili garlic sauce to bind the burgers and keep them moist while enhancing their flavor!
Sure! Feel free to swap the turkey with ground chicken or lean ground beef. Adjust the cooking time as needed.
More Burger Recipes You’ll Love
- Buffalo Chicken Burgers
- Tomato Jalapeno Salmon Burger
- Moroccan Chicken Burgers
- Chicken Caesar Salad Burgers
- Salmon Burgers
- Paleo Mushroom Veggie Burgers
- Burger Bites: 5 Ways
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Thai Turkey Burgers with Spicy Sriracha Slaw
Ingredients
For Burgers:
- 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
Optional Garnishes:
- Bibb or Boston lettuce leaves cleaned
- Cauliflower rice sautéed
- White rice
- Avocado slices
- Thinly sliced cucumber
Instructions
- 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.
Notes
- Store leftover turkey burgers in an airtight container in the fridge for 3-4 days. Transfer the leftover slaw to a separate airtight container, and store it in the refrigerator for up to 5 days.
- Freeze for 2-3 months. To prevent the burgers from sticking together, freeze them on a baking sheet. Then, transfer them to an airtight container. Or, place a sheet of parchment paper between each patty.
- Thaw frozen burgers in the fridge overnight.
- Reheat on the grill or stove over medium heat just until warm.
