Thai Turkey Burger - a new twist on an old classic
Turkey Burgers have been around for a while now. At first they were an alternative to regular beef for folks who were a little more health conscious. However, today we know that it’s not so much about the beef but rather about the quality of the meat. But don’t give up on turkey burgers quite yet. Here is a fresh, new twist you will love. It’s paleo, keto and pegan.
Thai Turkey Burgers with Carrot Slaw
8 ozs Extra Lean Ground Turkey
1 stalk Green Onion (sliced)
2 tbsps Cilantro (chopped)
2 tbsps Basil Leaves (chopped)
1/2 Garlic (clove, minced)
1 1/2 tsps Ginger (peeled and grated)
Sea Salt & Black Pepper (to taste)
1 Carrot (medium, grated)
1/2 Lime (juiced)
1 tbsp Almond Butter
1 tbsp Tamari (or Coconut Aminos)
1/2 head Boston Lettuce (peeled apart into leaves)
In a large bowl, combine the turkey, green onion, cilantro, basil, garlic, and ginger. Season with salt and pepper, and mix until well combined. Form the meat mixture into equal-sized patties and set aside.
Heat a grill or pan to medium heat and cook the patties for 10 to 15 minutes per side, or until cooked through.
While the burgers are cooking, make the almond carrot slaw by combining the grated carrots, lime juice, almond butter, and tamari. Season with sea salt and black pepper to taste, and stir in some extra chopped cilantro (optional).
To serve, wrap patties in lettuce leaves and top with the almond carrot slaw. Enjoy!
More Carbs - Serve on burger buns or sweet potato toast.
Make Ahead - Prepare patties in advance and store in the fridge overnight, or freeze up to 3 months.
No Boston Lettuce - Use cabbages leaves instead.
Oven Version - Bake the patties in the oven at 350 degrees F for 30 minutes or until cooked through, flipping halfway.