This post is sponsored by The Healthy Aperture Network Blogger and The National Turkey Federation. I was compensated and all opinions are 100% my own. Thank you so much for supporting Little Bits Of!
You know I LOVE me some turkey burgers so I whipped up some with a Thai twist that will knock your socks off! I love using ground turkey in burgers and meatballs because it’s affordable, absorbs lots of flavors and is a great lean protein I can have for any meal! My turkey recipes on this site really are endless from my Tomato Basil Turkey Meatloaf to Curried Turkey Sloppy Joes in Sweet Potato Bowls! That’s why I am so PUMPED to be partnering with the National Turkey Federation to promote the wonders of turkey!! It is a total staple in our house and we get about 2 pounds a week to have on hand. As some of you know, Matt has been in fire academy for the last 10 weeks (graduated yesterday!!!) and we needed to pack him lots of protein for his meals while he was there. Some days we got fancy something like our Asian Turkey Meatballs, but when things got busy we just cooked up ground turkey in a pan with some spices and it was still so delish!
That is the beautiful thing about turkey – versatility and ease! I have also noticed that lots of stores I shop at – like Trader Joes or Ralphs, have been coming out with new types of cuts of meat like turkey. I have seen turkey breasts, cutlets and tenderloin which is amazing for someone who cooks a lot and likes to switch it up! Now onto this burger – let’s talk sauce!
Sauces makes my world go round so for this baby I made a quick little almond butter based sauce to drizzle all over the patty and add even more flavor and texture. And speaking texture – slaw to the rescue! A quick slaw comes together to balance out everything with a dash of vinegar flavor which I live for. Then I did a cabbage lettuce wrap to keep it extra clean and grain-free!
CREAMY. ALMOND. SAUCE!
That sauce though!!
Pin this Thai Turkey Burger Recipe to save it for later!
In a bowl combine turkey, shredded carrots, 1 tablespoon cilantro, green onion, salt, garlic powder and ground ginger. Mix with your hands or a wooden spoon to fully combine.
Divide into 4 pieces and form the pieces into patties (about the size of your palm). Turn your grill or pan on medium high heat and once the pan is hot, add oil. Place patties on the pan and cook for about 4 minutes per side, until they reach an internal temperature of 165ºF. Remove and set aside.
In a small bowl combine all of the almond butter sauce ingredients and set aside.
In another medium sized bowl combine 2 tablespoons almond butter, 3 tablespoons rice vinegar, 2 tablespoons coconut aminos, 1 tablespoon water, ½ teaspoon garlic powder, 1 teaspoon sesame oil and ¼ teaspoon ground ginger. Whisk to fully combine then add in coleslaw mix and cilantro and toss to coat.
To make burger, peel off pieces of cabbage and top with a burger patty, some almond butter sauce and coleslaw!