Thai Turkey Burgers
Thai Turkey Burgers are filled with fresh cilantro, basil and mint and topped with thinly sliced pickled cucumbers. A must!
Print
Pin
Servings: 6 burgers
Ingredients
PICKLED CUCUMBERS
- ⅓ cup white vinegar
- 1½ tablespoon brown sugar
- ¾ teaspoon salt
- ½ teaspoon dried red pepper flakes
- 1-½ cucumber thinly sliced
BURGERS
- 1 garlic clove, minced
- 1 teaspoon finely chopped ginger
- ⅓ cup chopped fresh cilantro
- ⅓ cup chopped fresh mint
- ¼ cup chopped fresh basil
- 2 tablespoon gluten free breadcrumbs (optional)
- 2 tablespoon lime juice
- 2 teaspoon sugar
- ½ teaspoon anchovy paste (or 1 anchovy filet)
- ⅛ teaspoon cayenne pepper
- 1½ lbs ground turkey
- salt and pepper
FINISHING
- 6 gluten free hamburger buns
- mayo and lettuce
Instructions
PICKLED CUCUMBERS
- In a small bowl stir together the vinegar, brown sugar, salt and red pepper flakes until sugar is dissolved. Add cucumbers and stir to coat. Set aside while making the burgers, preferably 30 minutes.
BURGERS
- Line tray with wax paper and set aside.
- In a large bowl add garlic, ginger, fresh herbs, lime juice, sugar, anchovy paste, cayenne and breadcrumbs. Mix well.
- Add ground turkey and gently mix to combine.
- Loosely form into 4-6 turkey patties and place on wax paper lined tray. Sprinkle with salt and pepper. Place patties in freezer for 10 minutes before grilling.
- Grill on high heat until cooked through turning once, about 8 minutes per side.
- Toast buns if desired.
- Put mayo and lettuce on one side of the bun. Top the other half of the bun with the turkey patty and pickled cucumbers. Serve remaining cucumber salad on the side.