Thursday, June 5, 2014

Thai Turkey Burgers with Peanut Slaw

I've been on a Thai kick lately. Don't believe me? Check here, here, and here. Told ya so. That being said, they are all unique in their own way. My favorite part about this recipe? The Thai sauce. Hands down. I honestly thought about bringing the sauce pan that I cooked it in over to the table so that we could dip our burgers in it like a roast beef in au jus. But I restrained myself. These are surprisingly light for a Thai dish, but they are perfectly filling. I had just enough room to down some vanilla cinnamon caramel ice cream that I created myself with a little inventiveness and creativity. That post is for another day. But until then, enjoy some Thai Turkey Burgers!

Thai Turkey Burgers

  • 1 lb. ground turkey
  • 1 large carrot, shredded
  • 2 tbsp. freshly chopped cilantro
  • 2 green onions, sliced
  • salt and pepper
  • 4 kaiser rolls
Thai Sauce
  • 1/2 sweet chili sauce
  • 1/4 cup rice vinegar
  • 2 tbsp. coconut palm sugar
  • 1 tbsp. molasses
  • 2 garlic cloves, minced
  • 1 tbsp. creamy peanut butter
  • 1 tsp. knob of ginger, minced
  • 1 lime, juiced
  • 1/2 tbsp. soy sauce
  • 2 cups thinly sliced cabbage or romaine whites
  • 2/3 cup shredded carrot
  • 1/2 cup freshly chopped cilantro
  • 1/2 cup chopped peanuts
In a large bowl, mix together the turkey, carrot, cilantro, green onion, salt, and pepper. I prefer to do this by hand, and then shape 4 burger patties once the meat is just combined. Be mindful not to over mix.

In a small bowl, mix together the slaw ingredients and place in the fridge. In a small sauce pan, whisk together all of the Thai sauce ingredients and cook on low, simmering to thicken for about 5 minutes. Set aside.

It's summer, so fire up your grill on high and grill the burgers on each side until cooked through; about 4 minutes on each side (every grill is different).

Remove the cooked burgers and set aside while you grill your buns. Simply place them on the grill for 30 seconds to 1 minute to get some nice grill marks and then remove.

To serve, place a burger patty onto a bun bottom and top with the slaw and some of the thickened Thai sauce. Top with the other half of the bun and serve hot.

Recipe Adapted from How Sweet It Is

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