Banh Mi Turkey Burgers


Banh Mi Turkey BurgersWe all get comfortable with our normal, or I know I do. My normal was a handful of dinner meals that I made on a routine basis. They are easy, need no recipe, and I always know my family will enjoy them. Finding new, healthy recipes can sometimes be a challenge. Not because I have little kids to please, but because Greg is so hard to please.

I had never heard of this burger until I was researching recipes. With the ingredient list, I knew it would was something we would enjoy, and it did not disappoint! We ate our burgers in lettuce wraps, but a whole wheat bun or English muffin would be a nice addition. The turkey burgers themselves have a ton of flavor, the pickled vegetables add a fantastic component, then top that off with the mild heat of the sriracha sauce, and it is terrific! This burger will most definitely be part of my new normal!

Banh Mi Turkey Burgers
Serves: 4
  • 1 lb. 99% fat free ground turkey
  • 1 tbsp. fish sauce
  • 1 tsp. fresh lime juice
  • 2 tsp. soy sauce
  • 2 garlic cloves, grated
  • 2 tsp. fresh grated ginger
  • ½ tsp. freshly ground black pepper
  • ¼ c. chopped fresh cilantro
  • 1 - 2 green onions, chopped
  • 1 tbsp. sesame oil
  • Pickled jalapenos
  • Lettuce leaves or buns
  • ¼ c. sliced English cucumber
  • 1 carrot, peeled and grated
  • 1 -2 radishes, grated
  • 2 tbsp. chopped fresh cilantro
  • 1 tbsp. fresh lime juice
  • ¼ tsp. salt
  • pinch granulated sugar
  • ⅓ c. fat free plain Greek yogurt
  • 2 tsp. Sriracha
  1. In a large bowl, gently mix turkey, fish sauce, lime juice, soy sauce, garlic, ginger, black pepper, cilantro, onions, and sesame oil. Cover bowl with plastic and place in the refrigerator to marinate for 30 minutes.
  2. In the meantime, mix the cucumber, carrot, and cilantro in a bowl. Add the lime juice, salt and sugar and toss to coat. Refrigerate until ready to use.
  3. To make sauce whisk the yogurt and Sriracha in a small bowl and set aside.
  4. Heat a large skillet over medium-high heat and spray with nonstick cooking spray. Remove the turkey from the refrigerator. Divide into 4 sections and gently pat out the burgers. This will be a little messy. Gently place the burgers in the heated skillet and cook about 5 to 6 minutes per side or until cooked through.
  5. To assemble, place burger on lettuce leave or bun and top with Sriracha Sauce and a tablespoon or so or the pickled vegetables.
WW Freestyle Points = 1 point per serving


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Thai Chicken Burgers with Peanut Sauce, Slaw and Tangy Dipping Sauce

Thai Chicken Burgers with Peanut Sauce, Slaw and Dipping Sauce


This burger is my new favorite food.  It is so, so, so delicious, that when I woke up in the middle of the night last night I honestly thought about heating up a leftover burger.  They were simply amazing!  This recipe took a little work though.  A tweak here and a tweak there until I had what I wanted.  Then to figure out what kind of toppings would be good and when I felt that it still needed something I added the dipping sauce.  In the end I think this combination is spectacular!

If you can’t find ground chicken you may need to ask your butcher to grind it, I did.  I used 1 cThe Thai ingredients are available in most supermarkets.  Also, you may recognize the slaw recipe, I also use it on my fish tacos.  You’ll notice in the picture that I was out of cilantro by the time I made the slaw.  I think the slaw is the perfect condiment for this burger with the crunch of the cabbage, the  tang of the lime juice and the great taste of cilantro.  The peanut sauce is one of my favorite recipes from The Chew.  Then finally the tangy dipping sauce just adds that extra something.  I have this idea that the dipping sauce would be awesome on French fries!  Yes, French fries, but I love vinegar on my fries too!  One last thing…my picture of the burger is on a bun because it looked more like a burger for the picture.  It was actually just a prop, we did not eat our burgers on buns so honestly I don’t know if the buns do the burgers justice or not.

Thai Chicken Burgers with Peanut Sauce, Slaw and Dipping Sauce
Serves: 6
  • Burgers:
  • 2 lb. ground chicken
  • 2 garlic cloves, finely minced
  • ⅔ c. finely chopped fresh cilantro
  • 1 large shallot, finely chopped
  • 2 tbsp. chopped green onions
  • 2 tsp. fish sauce
  • 2 tbsp. red curry sauce
  • 2 tsp. soy sauce
  • 2 tsp. fresh lime juice
  • 2 tsp. fresh lemon juice
  • ½ c. Thai peanut sauce
  • 2 tbsp. canola oil
  • 2½ c. Panko bread crumbs
  • Sriracha hot sauce, to taste
  1. To make the burgers:
  2. Preheat grill to medium-high. Place all ingredients into a large bowl. Mix to combine. Divide evenly into 6 balls (1 cup mixture). Pat out into 6 burgers, about ½ inch thick. Lightly oil the grill grate. Grill burgers for about 8 minutes on each side or until well done. Serve with peanut sauce and slaw with dipping sauce on the side. (On buns if desired).

Peanut Sauce
  • 6 tbsp. peanut butter
  • 1½ tbsp. brown sugar
  • 1½ apple cider vinegar
  • ¾ tsp. chili flakes
  • 3 tsp. soy sauce
  • 1½ garlic cloves, smashed into a fine paste
  • 1½ tsp. sesame oil
  • salt
  1. Place peanut butter in microwave for a few seconds, until it's just liquefied. Add remaining ingredients and stir to combine, set aside.

  • 2 c. finely shredded cabbage
  • 1 tbsp. fresh lime juice
  • ½ tsp. salt
  • 3 tbsp. chopped fresh cilantro
  1. In a bowl combine the shredded cabbage, lime juice, salt and 3 tbsp. chopped cilantro, set aside.

Tangy Dipping Sauce
  • ½ c. fresh lime juice
  • ¼ c. + 1 tbsp. sugar
  • ¼ c. fish sauce
  • 3 tsp. rice vinegar
  • 3 tsp. coarsely chopped fresh cilantro
  • 2 tsp. minced garlic
  • Sriracha hot sauce, to taste
  1. Combine all ingredients in a small bowl and stir until sugar is dissolved. Let stand at least 30 minutes before serving.


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