If you think turkey burgers are dry and bland then you need to give them another chance. Turkey needs a little more love than beef when using it to make burgers. By taking the time to season the meat with strong ingredients like ginger, garlic, and coconut aminos, you are left with a juicy and delicious burger.
A healthy slaw of cabbage and carrots top this burger. In order to satisfy the creaminess of cheese or mayo, I use a spicy greek yogurt sauce. My husband would NEVER chose a turkey burger over beef but he now admits that he would eat this over a classic beef hamburger (sometimes..). That is a HUGE win for me! 😉
I use Hawaiian buns in this recipe but if you are gluten free, you can use the leaves of the cabbage as a bun instead. I have tried it and it is a great substitute for a lighter meal.
Prep Time: 30 min / Cook Time: 15 min / Servings: 6 burgers
- 1/2 red onion, sliced
- 1 cup shredded carrots
- 1 1/2 cups sliced purple cabbage (about 1/4 of a cabbage head)
- 1 teaspoon freshly grated ginger
- 2 tablespoons coconut aminos
- 1/4 cup apple cider vinegar
- Salt to taste
- 2 pounds ground turkey (you can also use ground chicken)
- 2 teaspoons freshly grated ginger
- 2 garlic cloves, grated
- 2 tablespoons coconut aminos
- 2 tablespoons cilantro
- 2 green onions, thinly sliced (green and white parts)
- 1/2 teaspoon salt
- 1/4 tsp pepper
- 1 tablespoon + 1 teaspoon ghee (or preferred oil/butter)
- 6 Hawaiian burger buns
- 1 cucumber, sliced (saved for a topping on the burger)
- Chili Sauce
- 1 cup greek yogurt (low fat)
- 2 tablespoons chili paste (less if you don’t like spicy)
- 1/4 teaspoon salt
- In a large bowl make the dressing for the slaw by combining the vinegar, coconut aminos and ginger.
- Slice the cabbage into thin 4 inch strips and add to the bowl of dressing. Add the sliced red onion and shredded carrots.
- Stir to combine, season with salt, and set aside. It may not look like enough dressing but the slaw will break down and soften while you make the rest of the burger.
- In another large bowl, add the ground turkey.
- To the turkey add the fresh ginger, green onions, cilantro, garlic, coconut aminos, salt, and pepper. Mix to combine.
- Separate the burgers out into 6 patties – about 1/2 inch thick. They should feel pretty wet and sticky.
- In a large cast iron pan (or any pan you have), add 1 tablespoon of ghee and heat to medium heat.
- Once the pan is hot, add the patties. I recommend cooking 3 patties at a time so you don’t overcrowd the pan.
- Cook the burgers for 5-7 minutes, then flip and cook the other side for another 5-7 minutes or until the juices run clear. They should be golden brown and feel firm. Remove the patties from the pan and lower the heat.
- While the turkey cooks, make the chili yogurt sauce by combining the greek yogurt, chili paste and salt in a small bowl. Mix to combine and set aside.
- Add the remaining teaspoon of ghee to the pan you used for the turkey patties. Add the buns to the pan to toast slightly – this should take 1-2 minutes.
- Time to assemble the burger…
- Spread each side of the bun with the chili yogurt sauce.
- Start with slices of cucumber on the bottom bun, then add your turkey patty and slaw.