Thai Turkey Burgers

I could probably eat burgers every day. They’re incredibly easy and take no time to make, and taste just as good in between a bun, grilled Portobello mushrooms, or even on top of a salad. They’re also the perfect little nutrient-dense package for those busy days when you need a protein hit on-the-go.

Because I make them so often, I tried to switch out the flavours and spices as much as possible, and have found that some Thai-inspired ingredients provide the perfect touch when you’re wanting a slightly different spin on your usual BBQ-go-to.  

This particular recipe calls for turkey, which is not only packed with tonne of nutrients such as the amino acid tryptophan (great for mood and cognitive function to name just two benefits), but the lightness of the meat beautifully compliments the subtle aromas and spices featured in the recipe below. Sautée up some shitake mushrooms and serve with a generous dollop of kimchi, and you’ve got yourself one awesome Asian-inspired meal that tastes as good as it makes your body feel!


*FYI, the pics show the burgers with a grain-free paleo bun, avocado aioli, lettuce, tomato, sautéed shitake mushrooms, pickles, and kimchi, as well as a bed of sautéed purple cabbage and sesame seeds to garnish.


Thai Turkey Burgers (paleo)


Prep time: 10 minutes

Cooking time: 10 minutes

Makes about 4-6 patties



  • 1.5 lb turkey
  • ½ cup fresh basil, chopped
  • ¼ cup fresh cilantro, chopped
  • ½ cup spring onion, chopped
  • ½ tblsp fresh ginger, minced
  • 1 clove of garlic, minced
  • 2 tblsp chili flakes
  • 2 tblsp Coconut Aminos (or a similar soy-free sauce)
  • Your favourite no-sugar-added asian hot sauce to taste (optional, for some added heat)
  • 1-2 tblsp coconut flour (optional, if needed)



  • In a large bowl, combine all ingredients. If the mixture is feeling too wet, at this point add the coconut flour.
  • Form 4-6 tightly-packed patties, and set aside.

For the BBQ…

  • Grease the grill with coconut oil and turn it up to a medium-high heat.
  • Once the BBQ is hot, place your patties on the grill and cook with the lid down for about 5 minutes.
  • Flip the patties and cook for another 5 minutes until cooked through.

For stovetop…

  • If you don’t have a BBQ I recommend purchasing a grilling cast-iron pan, although a regular cast-iron pan works just fine too (you just won’t have your lovely grill-marks).
  • Like the BBQ-method, grease the pan with coconut oil, and heat on your stove to medium-high heat.
  • Once hot, place the patties on the pan, cook for about 5 minutes, flip, and cook for another 5 minutes longer.
  • If you’re concerned that the patties aren’t cooking through, you can cover them with a large and deep lid while cooking, or even pop them in the oven at around 400F for a few minutes until they’re cooked all the way through. The great thing about cast iron is that you can do this right in the pan! And if you don’t have a cast-iron pan, you can always line a baking sheet with parchment paper, and bake the patties on there.

Once cooked, serve your burgers with avocado, kimchi, sautéed mushrooms, sautéed cabbage, sliced tomato, mixed greens, or whatever else you like to compliment your delicious Thai Turkey Burgers!