Thai Turkey Burgers

• ground turkey - ground turkey is the base of this juicy burger recipe. It's a lighter and leaner option than the traditional beef patty.
• egg & coconut flour - these are the binders for the turkey burger, ensuring they stick together well on the grill. Here is my favorite coconut flour.
• garlic, scallions, & fresh ginger - enhance the turkey's flavors.
• coconut aminos - coconut aminos are a soy sauce alternative, giving this burger an umami flavor.
• green cabbage - the main component of the Asian coleslaw, which gives the burger a crunch.
• carrots - If you don't want to chop up green cabbage and carrots, you can easily buy a pre-shredded coleslaw mix. The crunchy of the carrots contrasts with the cabbage well, making sure the perfect coleslaw.
• coleslaw dressing - this sweet and tangy made with apple cider vinegar and honey is tossed with the cabbage and carrots The sweetness of the honey (or maple syrup) pairs well with the spicy sriracha mayo.
• sriracha mayonnaise - the main sauce for this dish which is made with the popular Asian hot sauce and mayonnaise. I prefer avocado oil mayonnaise.
• black or white sesame seeds - these little seeds are optional, but I think they add a touch of color to the dish.
• Salt & black pepper - bring all the flavors together.

See the recipe card for quantities.

The first step to making Thai Turkey Burgers is to combine the scallions or green onions, garlic, and fresh ginger in a food processor. Process until everything is finely chopped.

Next, add the mixture to the ground turkey meat along with the coconut aminos and mix well.

Once everything is well combined, create four turkey burger patties and cook on the grill or the stovetop.

While the burgers are cooking, make the coleslaw by combining the cabbage, carrots, and coleslaw dressing. To make the sriracha mayo, mix the mayonnaise and the sriracha together. Once all the components are complete, assemble and enjoy.

This Thai Turkey Burger is naturally gluten-free and paleo. Here are a few bun suggestions:

• Lettuce bun - create a lettuce bun by stacking a few romaine lettuce or iceberg lettuce leaves on top of each other, then place the burger on top.
• Gluten-free bun - use gluten-free buns instead of white bread buns to make this gluten-free.
• AIP-friendly bun - to make this meal AIP, make AIP hamburger buns from Beeth Blends.

Here are a few variations to suit every guest at your table:

• Spicy - increase or decrease the amount of sriracha hot sauce used in the mayonnaise to find the perfect amount of spice for you and your guests.
• Deluxe - add guacamole and raw sliced red onions.

The Thai Turkey Burger meat can be stored in an airtight container in the refrigerator for up to two days. Once cooked, it can be stored for up to five days.

The coleslaw can be stored in an airtight container in the fridge for up to three days. However, I have found this is best enjoyed within one day of preparation.

The sriracha mayo will last up to a week in the fridge in an airtight container such as a small Mason jar.

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