Southeast asian style turkey burgers

  • Preparation Time20 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy

For the glaze

2 tbsp soy sauce
0.5 tsp salt
2 tbsp kecap manis (available at Asian groceries)
2 tbsp dry mustard
2 tsp honey

For the burgers

450g turkey mince
2 tbsp finely chopped fresh coriander
2 tsp natural creamy peanut butter, room temperature
2 tsp Thai fish sauce (available at Asian groceries) see note
0.5 tsp Thai Sriracha chilli sauce (available at Asian groceries) see note
0.5 tsp minced lemongrass (optional)
0.25 tsp grated lime zest
0.25 tsp grated lemon zest
1 tsp freshly squeezed lime juice
0.25 tsp freshly grated peeled ginger
1 small clove garlic, minced and mashed to a paste with 0.5g salt

For the serving

4 hamburger buns, toasted
Mung bean, alfalfa, radish sprouts or pea shoots
Sliced spring onions
1) Combine the glaze ingredients in a small saucepan. Bring to a simmer, stirring, over high heat. Set aside to cool.

2) In a medium bowl, combine the turkey, fresh coriander, peanut butter, fish sauce, chilli sauce, lemongrass, citrus zests, lime juice, ginger and garlic with salt. Mix with a fork until thoroughly combined. Form into 4 patties, each about 1cm thick.

3) Heat a stove top griddle pan or barbeque to medium-high heat. Cook the burgers until just cooked through, about 4.5 minutes per side. Brush both sides with the glaze.

4) Serve on a bun garnished with mung bean, alfalfa, radish sprouts or pea shoots and spring onions. Drizzle with more glaze if desired.

Cook's Note: Substitute 2 tsp soy sauce for the fish sauce if necessary. If the Sriracha sauce is unavailable substitute 1ml hot sauce.

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