Thai Turkey Burgers

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  • Servings: 4


  • 1 small shallot, quartered
  • 2 tablespoons chopped cilantro
  • Two 1/4-inch-thick slices of peeled fresh ginger
  • 1 jalapeño, stemmed and seeded
  • 1 1/2 tablespoons Asian fish sauce
  • 1 1/4 pounds ground turkey
  • Vegetable oil, for brushing
  • 1/4 cup mayonnaise
  • 1 teaspoon Sriracha or other Asian hot sauce
  • 4 brioche or kaiser rolls, split and toasted
  • Bread-and-butter pickles, lettuce, mint leaves and chopped peanuts, for serving

How to make this recipe

  1. In a mini food processor, pulse the shallot, cilantro, ginger and jalapeño with the fish sauce until chopped. Transfer the mixture to a bowl and knead in the turkey. Using slightly moistened hands, form the meat into four 4-inch patties, about 3/4 inch thick.

  2. Light a grill or preheat a grill pan. Brush the burgers with oil and grill over moderately high heat, turning once, until golden and crusty and just cooked through, 8 to 10 minutes.

  3. In a small bowl, combine the mayonnaise with the Sriracha. Spread the mixture on the rolls. Top with the burgers, pickles, lettuce, mint and peanuts, close and serve.

Suggested Pairing

Beer Citrusy pale ale: Anderson Valley Poleeko Gold.

Contributed By Photo © Helene Dujardin Published June 2010

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