Vietnamese-Inspired Turkey Burgers

Everyone loves a burger, and turkey is a great―and healthy―option that’s also a sponge for flavor. Here, we’ve been inspired by Vietnamese flavors of mint, cilantro, fish sauce, lime, and chilies. These burgers have a nice hit of heat and are topped by a luscious slaw of cabbage and carrot with a light dressing, reminiscent of a Vietnamese-style salad.

Vietnamese-Inspired Turkey Burgers

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Servings

4 people

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Ingredients

Slaw

• 1 cup shredded napa or Savoy cabbage
• 1 cup grated carrot
• 2 green onions sliced into matchstick-size pieces
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 1 tsp fish sauce
• 1 Tbsp rice vinegar
• 1 Tbsp lime juice
• 1 garlic clove peeled and crushed
• 1 tsp coconut palm sugar
• 1/4 bird’s eye chili very finely chopped
• 2 Tbsp ground peanuts

Burgers

• 15 oz lean ground turkey
• 1 tsp black pepper
• 1/2 tsp ground cardamom
• 1 whole bird’s eye chili finely chopped (or less depending on heat preference)
• 1 Tbsp chopped cilantro
• 1 Tbsp chopped Thai basil
• 1 tsp lime zest
• 1 Tbsp lime juice
• 1 tsp fish sauce
• 1 tsp grapeseed oil
• 4 leaves butter lettuce

Ingredients Slaw 1 cup shredded napa or Savoy cabbage 1 cup grated carrot 2 green onions sliced into matchstick-size pieces 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh mint 1 tsp fish sauce 1 Tbsp rice vinegar 1 Tbsp lime juice 1 garlic clove peeled and crushed 1 tsp coconut palm sugar 1/4 bird’s eye chili very finely chopped 2 Tbsp ground peanuts Burgers 15 oz lean ground turkey 1 tsp black pepper 1/2 tsp ground cardamom 1 whole bird’s eye chili finely chopped (or less depending on heat preference) 1 Tbsp chopped cilantro 1 Tbsp chopped Thai basil 1 tsp lime zest 1 Tbsp lime juice 1 tsp fish sauce 1 tsp grapeseed oil 4 leaves butter lettuce

Servings 4 people Print Recipe

Instructions

1. For slaw, combine cabbage, carrot, green onion, cilantro, and mint. In small jar or bowl, combine fish sauce, rice vinegar, lime juice, garlic, coconut palm sugar, and bird’s eye chili to form dressing. Pour over cabbage and carrot mixture and toss well. Sprinkle ground peanuts overtop of slaw.
2. For burgers, combine turkey, black pepper, cardamom, chili, cilantro, Thai basil, lime zest and juice, and fish sauce. Mix well with fork and, using clean hands, form into 4 evenly sized patties.
3. Brush ridged grill pan with grapeseed oil and heat on medium-high. When pan is hot, cook patties about 4 to 5 minutes on each side. Alternatively, cook on medium-high heat on barbecue.
4. Serve burgers piled high with slaw in lettuce cups, topped with peanuts, or on whole wheat burger buns.

Recipe Notes

Per serving: 274 calories; 22 g protein; 12 g total fat (3 g sat. fat); 21 g total carbohydrates (7 g sugars, 7 g fiber); 382 mg sodium