Thai Turkey Burgers with Almond Butter Sauce and Coleslaw Recipe
These Thai Turkey Burgers are a flavorful and healthy twist on classic burgers, featuring ground turkey mixed with fresh herbs and spices, topped with a tangy almond butter sauce and vibrant coleslaw. Served on crisp cabbage leaves instead of buns for a low-carb, gluten-free option, this recipe is perfect for a light and delicious meal full of Asian-inspired flavors.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
Scale
Turkey Burgers
- 1 pound ground turkey
- ½ cup shredded carrots
- 1 tablespoon chopped cilantro
- 1 green onion, chopped
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- 1 tablespoon olive oil or avocado oil
Almond Butter Sauce
- 2 tablespoons almond butter
- 1 tablespoon coconut aminos
- 1 tablespoon rice vinegar
Coleslaw
- 2 tablespoons almond butter
- 3 tablespoons rice vinegar
- 2 tablespoons coconut aminos
- 1 tablespoon water
- ½ teaspoon garlic powder
- 1 teaspoon sesame oil
- ¼ teaspoon ground ginger
- 10 oz bag of coleslaw mix
- 1 tablespoon chopped cilantro
- 1 head of cabbage (for serving, leaves used as buns)
Instructions
- Prepare the Turkey Mixture: In a bowl, combine the ground turkey, shredded carrots, 1 tablespoon chopped cilantro, chopped green onion, salt, garlic powder, and ground ginger. Mix thoroughly either with your hands or a wooden spoon until all ingredients are well incorporated.
- Form Patties and Cook: Divide the turkey mixture into 4 equal portions and shape each into a patty approximately the size of your palm. Heat a grill or a pan over medium-high heat and add the olive or avocado oil once hot. Place the patties on the pan and cook for about 4 minutes on each side, or until they reach an internal temperature of 165ºF. Remove the patties and set them aside.
- Make the Almond Butter Sauce: In a small bowl, mix together the almond butter, coconut aminos, and rice vinegar until smooth. Set this sauce aside to be used as a topping for the burgers.
- Prepare the Coleslaw: In a medium bowl, whisk the almond butter, rice vinegar, coconut aminos, water, garlic powder, sesame oil, and ground ginger until fully combined. Add the coleslaw mix and chopped cilantro, then toss to evenly coat the vegetables with the dressing.
- Assemble the Burgers: Carefully peel off large cabbage leaves to use as a low-carb alternative to burger buns. Place one turkey patty onto each cabbage leaf, top with a spoonful of almond butter sauce, then add a portion of the prepared coleslaw. Serve immediately and enjoy this fresh, flavorful meal.
Notes
- To check for doneness, use an instant-read thermometer and ensure the turkey patties reach 165ºF internally for safe consumption.
- If you prefer, the patties can be grilled outdoors or cooked in a non-stick skillet on the stovetop.
- This recipe is naturally gluten-free and low-carb by using cabbage leaves instead of traditional buns.
- Customize the spice level by adding a pinch of red pepper flakes to the turkey mixture if desired.
- Leftover almond butter sauce and coleslaw can be stored in airtight containers in the refrigerator for up to 2 days.
Keywords: Thai turkey burgers, healthy turkey burgers, gluten free burgers, low carb burgers, almond butter sauce, coleslaw, cabbage leaf buns, Asian inspired burgers
