Description
These Paleo Thai Turkey Burgers are a flavorful, Whole30 and Keto-friendly twist on traditional turkey burgers. They feature tender ground turkey seasoned with ginger, garlic, and paleo-friendly sriracha, topped with a zesty homemade sriracha mayo and fresh slaw, all served in crisp iceberg lettuce wraps for a nutritious, grain-free meal.
Ingredients
Sriracha Mayo:
- 1/3 cup homemade paleo mayo or store bought paleo mayo, like Primal Kitchen or Sir Kensington’s
- 2-3 teaspoons Paleo friendly sriracha sauce (Yellowbird recommended)
- 1 clove garlic, minced
- 1 tablespoon fresh lime juice
- 1 teaspoon sesame oil
Burgers:
- 1 lb ground turkey (not too lean)
- 1/2 small red onion, diced
- 2 tablespoons cilantro, minced
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1 tablespoon paleo friendly sriracha sauce
- 2 teaspoons coconut aminos
- 1/4 teaspoon sea salt
- Avocado oil or nonstick cooking spray (for cooking)
Slaw:
- 2 cups slaw mix
- 1 scallion, thinly sliced
- 2 tablespoons lime juice
- 1 tablespoon avocado oil or olive oil
- Sea salt and black pepper, to taste
Instructions
- Make the sriracha mayo: Whisk together all sriracha mayo ingredients in a medium bowl until combined. Set aside or refrigerate covered for up to one day to let the flavors meld.
- Prepare the burger mixture: In a mixing bowl, combine ground turkey, diced red onion, minced cilantro, ground ginger, garlic powder, sriracha sauce, coconut aminos, and sea salt. Mix gently until ingredients are evenly distributed. If the mixture feels sticky, lightly wet your hands before shaping to prevent sticking.
- Cook the burgers: Heat a grill or skillet over medium heat and brush with avocado oil or spray with nonstick cooking spray. Using slightly wet hands, form the turkey mixture into 5-6 patties. Cook each patty for about 3 minutes per side, or until thoroughly cooked and no longer pink inside.
- Prepare the slaw: In a medium bowl, toss together slaw mix, thinly sliced scallions, lime juice, avocado or olive oil, and season with sea salt and black pepper to taste.
- Serve: Place the cooked turkey burgers on crisp iceberg lettuce wraps. Top each burger with a generous spoonful of sriracha mayo and the fresh slaw. For a different serving option, use paleo hamburger buns or gluten free buns of your choice. Enjoy immediately.
Notes
- Wet your hands before shaping the patties to prevent the mixture from sticking.
- The recipe works well with ground turkey that is not too lean to ensure juicy burgers.
- You can prepare the sriracha mayo up to one day ahead and refrigerate it for convenience.
- Serving the burgers in lettuce wraps keeps this recipe keto and Whole30 compliant.
- For a bun alternative, paleo or gluten free buns can be used.
