Thai Burger

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A sweet Thai-ish turkey burger, made with sweet pickled veggies, cilantro, and sweet chili sauce. A wonderful new taste for burgers.

Course: Lunch

Cuisine: Thai

Keyword: Thai Burger, Thai lunch, Thai Turkey Burger

Servings:

Calories: 543kcal

Author: Patty

Equipment

Veggie workstation (cutting board, chef knife, discard bowl, damp towel, planer, measuring spoons + cups, and veggie peeler)
Bowl (for mixing meat) and bowl with lid (for pickles)
Skillet

Ingredients

Burger

8 Oz Ground turkey meat 93% fat free
2 T Panko
1 T Cilantro Finely chopped
1 Mushroom Finely chopped
1 Pinch Salt and Pepper
2 T Lime juice
2 T Peanut oil or Avocado oil

Quick Sweet Pickles

1 Cucumber Sliced half moon shapes, removed seeds + peel
1 Carrot Sliced into thin matchsticks
1 C Japanese seasoned rice vinegar

Toppings

2 Burger buns Toasted
2 T Thai sweet chili sauce
1/4 C Cilantro Leaves only, do not chop

Instructions

Meat

Combine all the Meat ingredient into a bowl and mix well. Flatten out into two thin patties to quicken the cooking times.
Cook in a heated and oiled skillet for a few minutes on each side. Should show some crispiness on the meat.

Prep Quick Pickles

Peel a cucumber, slice in half and remove seeds using a teaspoon, then slice the half moon cucumber thinly. Place in a bowl with lid.
Wash and cut a carrot into thin matchsticks, place in the same bowl.
Add Japanese seasoned rice vinegar to the bowl, lid and place in the fridge. Shake it up every so often so all the food gets into the sauce.

Prep Sandwich

Toast the buns.
Add chili sauce to the slices of bread.
Add quick pickles.
Add the cooked burger, topped with the cilantro.

Notes

This is a hybrid meal where I am taking what is normally eaten in my region (turkey burgers) but have modify its ingredients to infuse it with Thai flavors.

Nutrition