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Lean turkey patties infused with lemongrass, ginger, lime zest and herbs. Serve with crunchy Asian slaw, cucumber ribbons and spicy aioli.
30 min
Prep Time
15 min
Cook Time
45 min
Total Time
4
Servings
Burgers can be made 1-2 days ahead and refrigerated; freeze up to 3 months. To keep patties moist, refrigerate before grilling. For grill use, chill patties and oil grill grates well.
Combine all turkey burger ingredients in a medium bowl and break apart the ground turkey with a fork.
Using a wet hand, knead until mixed well; the mixture will feel tender.
With damp hands shape into 3 to 4 burgers, compressing and tidying edges.
Place patties on a parchment-lined plate and refrigerate until ready to cook.
Grill on a well-greased preheated grill over medium-high heat 4 to 5 minutes per side until golden and cooked through to 160 F.
Alternatively pan-sear in 1 to 2 tablespoons olive oil over medium heat about 5 to 6 minutes per side, or air fry at 370 F for 9 to 12 minutes until internal temperature reaches 160 F.
Keep patties warm until assembling.
Toss slaw ingredients together in a medium bowl. You can make the slaw up to a day ahead.
Mix aioli ingredients together in a small bowl. Can be made up to 3 days ahead.
Toast or grill buns and spread sriracha aioli on the bottom bun.
Place patty on bottom bun, top with slaw and cucumber ribbons if using, add more aioli, then place top bun.
Serve with sweet potato fries, dressed greens, or in a lettuce wrap as desired.