These are grilled ground turkey patties seasoned with garlic, ginger, lime, red curry powder, and chili paste, served with a broccoli slaw dressed in sesame oil, mayo, and more lime. The honest reason to make them: turkey burgers are often dry and bland, and this combination of aromatics and acid actually fixes both problems. Total time is 35 minutes, and most of that is hands-off.
What makes this version work
Two things matter here. First, the shredded carrot goes directly into the patty mix — it adds moisture from the inside, which is what keeps ground turkey from drying out on the grill. Second, the lime juice and zest do double duty: the acid brightens the flavor of a naturally mild meat, and the zest carries more punch than juice alone without adding extra liquid that could make the patties fall apart. Get both of those right and the texture and flavor take care of themselves.
Substitutions that actually work
- Chili paste: Sambal oelek is the most reliable swap if you can’t find a Thai-style chili paste. Sriracha works but is sweeter and thinner, so use slightly less.
- Red curry powder: Not the same as red curry paste — if you only have paste, use half a teaspoon and reduce the chili paste slightly since paste is already salty and spicy.
- Broccoli slaw bag: A standard coleslaw mix works fine. It’s softer after the 20-minute rest, but the flavor is the same. Skip the garnish — not worth the extra dish.
- Ground turkey: Ground chicken is a direct swap with no changes to timing or ratios. Both need to hit 165°F (74°C) internal temperature before serving.
Troubleshooting
- Patties falling apart on the grill: The mix needs to be cold when it hits the grates. If your kitchen is warm or you’ve been handling the meat a lot, refrigerate the shaped patties for 15 minutes before grilling. Also make sure the grill grates are clean and oiled — turkey sticks more than beef.
- Patties taste flat: Taste the raw mix before shaping. Ground turkey needs more salt than you’d expect. If it tastes underseasoned raw, add a pinch more salt and another squeeze of lime before forming the patties.
- Slaw is watery by serving time: The 20-minute rest draws moisture out of the slaw. If it looks wet, drain off the liquid before serving rather than stirring it back in.
- Burgers are cooked outside but still pink inside: Ground poultry must reach 165°F (74°C) at the center — use an instant-read thermometer rather than relying on color or timing alone. Move patties to indirect heat and close the lid for another 2–3 minutes if needed.
- Ginger flavor is barely noticeable: Pre-jarred minced ginger loses potency quickly. Fresh ginger grated on a microplane gives a noticeably stronger result for the same quantity.
Make-ahead notes
The shaped raw patties can be stacked with parchment between them and refrigerated up to 24 hours, or frozen for up to 2 months — thaw overnight in the fridge before grilling. The slaw dressing can be mixed and stored separately in the fridge for up to 3 days; toss it with the broccoli slaw about 20–30 minutes before you plan to eat. Cooked patties reheat well in a covered skillet over medium-low heat with a tablespoon of water, about 3–4 minutes per side, until they reach 165°F (74°C) again at the center.
The Best Thai Turkey Burgers
Ingredients
TO MAKE THE BURGER:
½ cup breadcrumbs
1 medium egg
1 pound ground turkey (minced turkey) - or chicken
1 medium carrot - shredded
2 cloves garlic - minced
1 teaspoon ginger - grated- 1 teaspoon chili paste
2 tablespoon cilantro (coriander) - finely chopped
2 stalks green onions (scallions or green shallots) - finely diced
1 medium lime juice
1 teaspoon lime zest- 1 teaspoon red curry powder
¾ teaspoon salt
1 teaspoon ground black pepper
TO MAKE THE SLAW:
- 1 bag broccoli slaw
¼ cup mayonnaise- 1 medium lime juice
- 1 bunch cilantro (coriander)
- 1 tablespoon chili paste
1 teaspoon sesame oil- 1 pinch salt
- 1 pinch ground black pepper
Instructions
- Preheat your grill to medium-high heat for 15 minutes.
- Combine and mix all the burger ingredients in a bowl. Make 5 decent sized patties from your mixture.
- Grill the patties, flipping once for about 8 to 12 minutes, checking to make sure they are properly done before serving. Serve with broccoli slaw as a side or on top with toasted buns.
- For slaw – Combine all ingredients in a bowl and mix to coat. Cover with plastic wrap and let rest for 20 minutes so that the flavors mingle before serving.
Nutrition
Common questions
Can I cook these in a skillet instead of on a grill?
Yes — a cast iron or heavy nonstick skillet over medium-high heat works well. Cook 5–6 minutes per side, checking that the center reaches 165°F (74°C) with a thermometer before serving.
How do I know when the turkey patties are actually done?
Use an instant-read thermometer and check the thickest part of the patty — you’re looking for 165°F (74°C). Unlike beef, ground turkey cannot be served pink, and color alone is not a reliable indicator.
The recipe makes 5 patties — can I halve it?
Yes, halve every ingredient including the egg. One egg is enough binder for a full pound of turkey, so half an egg (beat it and use roughly half) works fine for half a pound.
Do I need to toast the buns?
It’s worth doing — the slaw is wet enough that an untoasted bun will go soggy quickly. Thirty seconds cut-side down on the grill or in a dry pan is all it takes.
More mince recipes to try
- Golden Turkey Empanadas
- Quick Lamb Coconut Rendang
- Lamb Satay Fusion Skewers
- Japanese Pork Lettuce Cups
