Thai Burger
This Thai Burger recipe is a delicious turkey burger with the flavors of Thailand, served on a bun with a simple Sweet Thai Chili Aioli! Makes 6 burgers.
Ingredients
Turkey burger:
- 1 egg yolk
- 1 Tbsp honey or sugar
- 2 ½ tsp kosher salt, plus more to taste
- 2 tsp black pepper
- 1 tsp turmeric
- 1 tsp white pepper
- 2 Tbsp chili and garlic sauce, *See note for substitutions*
- 1 tsp ground ginger
- 2 c packed herbs, green onion, basil, cilantro, mint, minced *Note: use just the green tops of the green onions because the whites can be very sharp in flavor
- 2 lb ground turkey or chicken
- Avocado, olive oil, or grapeseed oil for frying
Sweet Thai Chili Aioli:
- ½ c mayonnaise, preferably kewpie mayonnaise, but regular will work
- ¼ c sweet Thai chili sauce
- A pinch of salt to taste
Burger toppings:
- Fresh tomato
- Ciabatta rolls, or other, sturdy bread roll
- Iceberg lettuce
- Pickled red onion, or fresh
- Pickled jalapeno
Instructions
- Combine the mayonnaise and sweet Thai chili sauce. Cover and refrigerate until ready to serve.
- In a small bowl, combine the egg yolk, honey, salt, black pepper, turmeric, white pepper, chili paste, ground ginger, and herbs; mix until combined, and set aside.
- In a wide bowl, spread the ground turkey into (roughly) a single layer, drizzle the egg yolk spice mixture over, and mix until just combined. Try not to over-mix into a paste-like consistency, but rather just gently mix until the spices are mostly disbursed.
- With wet hands, shape the meat into balls and flatten into six (roughly 5 oz) patties; place on a parchment-lined baking sheet.
- Heat a large skillet or griddle over medium-heigh heat. Add the oil. Once shimmery, add the patties and cook 4-5 minutes per side, or until the inside has reached 165 degrees F. Note: The sugar will cause the exterior of the patty to brown quickly, so lower the heat a little if the outside is browning too much.
- Remove from heat and keep warm. Serve with Sweet Thai Chili Aioli, fresh tomato slices, toasted Ciabatta rolls, iceberg lettuce, pickled red onion (or fresh), and pickled jalapeño.