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Thai Turkey Burgers with Spicy Sriracha Slaw

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.  
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4
Author: Lexi


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


  • 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.


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.


Serving: 4g | Calories: 489kcal | Carbohydrates: 32g | Protein: 38.4g | Fat: 26.2g | Saturated Fat: 4.2g | Cholesterol: 122mg | Sodium: 600mg | Fiber: 10.3g | Sugar: 18.9g