Thai Sweet Chili Turkey Burger Recipe
Introduction
These Thai Sweet Chili Turkey Burgers offer a vibrant twist on the classic burger with bold flavors from fresh herbs, tangy pickled vegetables, and a spicy-sweet chili mayo. Perfect for a quick weeknight dinner or weekend cookout, they are juicy, flavorful, and easy to prepare.
Ingredients
- 1 Persian cucumber, thinly sliced
- 1 Fresno chile, thinly sliced
- 1/2 cup plus 2 tablespoons fresh lime juice, divided
- 2 1/2 teaspoons brown sugar, divided
- Kosher salt
- 1 tablespoon fish sauce, divided
- 2 1/2 cups shredded green or purple cabbage
- 1 medium carrot, peeled and grated
- 2 tablespoons fresh cilantro leaves
- 1 tablespoon chopped fresh basil
- 2 scallions, finely chopped
- 1 (1-inch) piece ginger, peeled and grated
- 3 large cloves garlic, grated
- 2 teaspoons red curry paste
- 1 teaspoon reduced-sodium soy sauce
- 1 teaspoon tamarind puree (optional)
- 1 pound ground turkey
- 2 tablespoons neutral oil
- 1/3 cup mayonnaise
- 3 tablespoons sweet Thai chili sauce
- 2 teaspoons chili crisp
- 4 brioche buns, toasted
Instructions
- Step 1: Place cucumber and chiles in a medium heatproof bowl. In a heatproof measuring cup, whisk together 1/2 cup lime juice, 1 1/2 teaspoons brown sugar, 1 1/2 teaspoons salt, and 1/2 cup water. Microwave on high until simmering, about 1 minute 15 seconds. Stir to dissolve sugar, then pour over cucumber and chiles, pressing down to submerge. Cover the surface of the liquid with plastic wrap to keep vegetables submerged. Let sit until ready to serve.
- Step 2: In a medium bowl, whisk 2 teaspoons fish sauce, 1/2 teaspoon salt, remaining 2 tablespoons lime juice, and 1 teaspoon brown sugar. Add the shredded cabbage, grated carrot, cilantro, and basil. Toss to combine and let sit until ready to serve.
- Step 3: In a large bowl, stir together scallions, grated ginger, grated garlic, red curry paste, soy sauce, and tamarind puree if using. Add ground turkey and gently mix with your hands until combined. Form mixture into 4 equal patties.
- Step 4: Heat oil in a large skillet over medium heat until shimmering. Season turkey patties generously with salt on both sides. Cook patties until browned and cooked through, about 5 minutes per side, turning halfway through.
- Step 5: While patties cook, combine mayonnaise, sweet Thai chili sauce, and chili crisp in a small bowl to make the chili mayo.
- Step 6: Spread the cut sides of toasted brioche buns with the chili mayo. Top bottom buns with a turkey burger patty, a spoonful of pickled cucumber and chile, and a portion of cabbage slaw. Close burgers with the top buns and serve immediately.
Tips & Variations
- For extra heat, add more chili crisp or finely chopped fresh chiles to the chili mayo.
- Swap ground turkey for ground chicken or pork for a different flavor profile.
- If tamarind puree is unavailable, a splash of lime juice can be used as a substitute to add acidity.
- Make the pickled vegetables a day ahead to deepen their flavor and save time.
Storage
Store leftover cooked turkey patties in an airtight container in the refrigerator for up to 3 days. Keep pickled vegetables and slaw in separate containers for up to 2 days. Reheat patties gently in a skillet or microwave before assembling the burgers. It is best to assemble burgers fresh to maintain the crispness of the pickles and slaw.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these burgers gluten-free?
Yes, simply use gluten-free buns or lettuce wraps instead of brioche buns, and ensure your soy sauce is gluten-free.
Is it necessary to add tamarind puree?
Tamarind puree adds a unique tangy depth, but if you don’t have it, you can omit it or substitute with a bit more lime juice for acidity without compromising the overall flavor.
PrintThai Sweet Chili Turkey Burger Recipe
These Thai Sweet Chili Turkey Burgers feature a juicy, flavorful ground turkey patty infused with aromatic spices and herbs, complemented by a tangy cabbage slaw and crisp pickled cucumbers and chiles. Finished with a spicy chili mayo on toasted brioche buns, this recipe offers a vibrant twist on a classic burger with a perfect balance of sweet, salty, and spicy flavors.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Thai
Ingredients
Scale
Pickled Vegetables
- 1 Persian cucumber, thinly sliced
- 1 Fresno chile, thinly sliced
- 1/2 cup fresh lime juice, divided
- 2 1/2 teaspoons brown sugar, divided
- Kosher salt (to taste)
- 1/2 cup water
Cabbage Slaw
- 1 tablespoon fish sauce, divided
- 2 1/2 cups shredded green or purple cabbage
- 1 medium carrot, peeled and grated
- 2 tablespoons fresh cilantro leaves
- 1 tablespoon chopped fresh basil
- 1/2 teaspoon salt
- 2 tablespoons plus 2 tablespoons lime juice (total 1/2 cup), divided
- 1 teaspoon brown sugar
Turkey Patties
- 2 scallions, finely chopped
- 1 (1-inch) piece ginger, peeled and grated
- 3 large cloves garlic, grated
- 2 teaspoons red curry paste
- 1 teaspoon reduced-sodium soy sauce
- 1 teaspoon tamarind puree (optional)
- 1 pound ground turkey
- 2 tablespoons neutral oil
- Kosher salt (for seasoning)
Spicy Mayo & Assembly
- 1/3 cup mayonnaise
- 3 tablespoons sweet Thai chili sauce
- 2 teaspoons chili crisp
- 4 brioche buns, toasted
Instructions
- Pickle the Vegetables: Place the thinly sliced Persian cucumber and Fresno chile in a medium heatproof bowl. In a separate heatproof measuring cup, whisk together 1/2 cup lime juice, 1 1/2 teaspoons brown sugar, 1 1/2 teaspoons kosher salt, and 1/2 cup water. Microwave on high until simmering, about 1 minute 15 seconds. Stir to dissolve the sugar completely, then pour the hot liquid over the cucumber and chile slices, pressing them down to submerge. Cover the surface with plastic wrap to keep the vegetables submerged and let them marinate until ready to serve.
- Prepare the Cabbage Slaw: In a medium bowl, whisk 2 teaspoons fish sauce, 1/2 teaspoon salt, the remaining 2 tablespoons lime juice, and 1 teaspoon brown sugar until well combined. Add the shredded cabbage, grated carrot, cilantro leaves, and chopped basil to the dressing, then toss thoroughly to coat. Let the slaw sit to allow flavors to meld until serving.
- Make the Turkey Patties: In a large mixing bowl, stir together the chopped scallions, grated ginger, grated garlic, red curry paste, reduced-sodium soy sauce, and tamarind puree if using. Add the ground turkey and gently mix with your hands just until combined, ensuring not to overwork the meat. Form the mixture into four equal-sized patties.
- Cook the Patties: Heat the neutral oil in a large skillet over medium heat until shimmering. Season both sides of each turkey patty generously with kosher salt. Cook the patties for about 5 minutes per side, or until golden brown and completely cooked through (internal temperature should reach 165°F / 74°C).
- Make the Spicy Mayo: While the patties cook, combine the mayonnaise, sweet Thai chili sauce, and chili crisp in a small bowl. Stir until fully blended to create a spicy, creamy condiment.
- Assemble the Burgers: Spread the spicy mayo evenly on the cut sides of the toasted brioche buns. Layer the bottom buns with the cooked turkey patties, followed by a generous helping of the pickled cucumber and chile mixture, then top with the cabbage slaw. Finish by placing the top buns on and serve immediately.
Notes
- You can omit the tamarind puree if unavailable; it adds a subtle tangy depth but is optional.
- For extra heat, add more chili crisp or fresh chilies to the spicy mayo or slaw.
- Make sure not to overmix the turkey mixture to keep the patties tender and juicy.
- Use a meat thermometer to ensure turkey burgers are safely cooked to 165°F (74°C).
- Leftover pickled vegetables can be stored in the refrigerator for up to 3 days.
- To make this gluten-free, ensure the soy sauce and buns are gluten-free varieties.
Keywords: Thai turkey burger, sweet chili turkey burger, spicy turkey burger, Thai burger, Asian-inspired burger, sweet chili sauce burger
