Red Thai Turkey Burgers

Ingredients


Cilantro Lime Aioli

  • 1/2 cup mayo
  • 1/2 bunch of cilantro
  • juice from 1/2 a lime
  • pinch of grated lime zest
  • 1 garlic clove

Burgers

  • about 3 pounds of ground turkey
  • 1/4 cup ground flax seeds
  • 2 Tbsp red Thai curry paste
  • 4 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp powdered ginger
  • 1 Tbsp fish sauce
  • 1 jalapeno pepper, finely chopped
  • handful of fresh basil leaves, chopped (Thai basil or regular basil)
  • olive oil for coating pan

Burger Wrap

  • outer napa cabbage leaves
  • tomato
  • onion

Makes about 12 burgers

Cilantro Lime Aioli
Place all ingredients in a food processor. Blend well.

Note: This does create a thinner sauce, but I use vegan soy-free mayo which is not as thick as regular mayo. You can thicken it with collagen hydrolysate (cold tolerated gelatin that does not congeal).

Burgers

  1. Mix all ingredients in a large bowl by hand until they are evenly spread throughout.
  2. Shape into burgers by first forming a ball that fills your hands cupped together. Turkey burgers can be compressed much more than beef burgers without becoming tough on the grill. You actually need them to stick together well and not fall apart, so work them hard before shaping them.
  3. Place burgers on a lightly oiled pan or plate. This sheen of oil on the bottom will really help them not stick, but be careful of any flare-ups while on the grill.
  4. Heat grill to about 350° F (medium heat), then place the burgers on the grill.
  5. After about 6 minutes, give them a quarter turn for nice grill marks.
  6. After about 4 minutes, they should be holding together pretty well and ready to flip.
  7. After about 8 more minutes, pull one off and check its internal temperature.
  8. Once the burgers are at 165° F, they are done.

Burger Wrap
Wrap a burger with an outer napa cabbage leaf, add toppings and cilantro lime aioli.

https://www.archerfriendly.com/2016/07/red-thai-turkey-burgers-with-cilantro-lime-aioli-in-a-napa-cabbage-wrap