Best Paleo Asian Style Burgers Recipes

ASIAN TURKEY BURGERS

Asian Turkey Burgers image

This flavor-packed Asian turkey burger has fresh cilantro, garlic, ginger, and the most amazing chili lime yogurt sauce. Healthy and easy to make!

Provided by Kristen McCaffrey

Categories Dinner Lunch

Time 20m

Yield 4

Number Of Ingredients 14

Ingredients

1 lb 93% lean ground turkey
1/4 cup carrots, minced
1/4 cup scallions, minced
1/4 cup minced cilantro
2 tsp fresh ginger, minced
2 garlic cloves, minced
1 tbsp soy sauce
1 jalapeno, seeded and minced (adjust based on spice preferences)
1/2 cup nonfat Greek yogurt (or Paleo mayo)
2 tbsp sweet chili sauce
1 tbsp lime juice
1 tbsp olive oil
1/4 tsp garlic powder
1/4 tsp salt

Steps:

Combine the turkey, cilantro, ginger, garlic, carrots, scallions, soy sauce, and jalapeno if using in a bowl. Be careful not to overwork the meat or it will become tough.
In a small bowl combine the yogurt, sweet chili sauce, lime juice, olive oil, garlic powder, and salt. If possible, make the yogurt sauce earlier in the day and store in the fridge to let the flavors combines.
Form the meat into four patties and brush with vegetable oil. Grill or cook in a skillet for about 5 minutes per side until cooked through. Serve with yogurt sauce.

Nutrition Facts : ServingSize 1 burger with 2 tbsp. sauce, Calories 246 cal, Carbohydrate 8 g, Fat 13 g, Protein 25 g, Fiber 1 g, SaturatedFat 3 g, Cholesterol 84 mg, Sodium 562 mg, Sugar 5 g

PALEO ASIAN STYLE BURGERS RECIPE - (4.5/5)

Paleo Asian Style Burgers Recipe - (4.5/5) image

Provided by erinstargirl

Number Of Ingredients 10

Ingredients

2 TB organic cilantro
1 TB organic flat leaf parsley
2-inch section of organic ginger, grated
3 cloves organic garlic, pressed
zest and juice of one organic lime
2 TB fish sauce {I use Red Boat}
2 TB raw organic coconut aminos {I use Coconut Secret}
1-lb grassfed/finished ground beef, room temperature
Optional: 1/2 organic yellow onion, sliced
Fat of choice

Steps:

Chop the cilantro and parsley together. Add ginger and garlic to the herbs and run your knife through them to combine. Whisk in the lime zest and juice, fish sauce, and coconut aminos. For the burgers: Mix half the sauce in with ground beef. Form into four patties, indenting the center with your thumb. Set aside. For the optional caramelized onions, heat a medium cast iron skillet over medium-high heat with your fat of choice. Sauté onion slices until cooked through and sweet. Brush some bacon fat {or fat of choice} on a cast iron grill pan. Bring to medium-high heat. Place prepared burger patties on the grill pan, indent side up. Cook for 4-5 minutes, until juices show in the indent. Flip once, let cook another 3-4 minutes. I test its doneness by touch; pressing the center of the burger should give the same feedback as when I press the meaty part at the base of my thumb. Semi-firm with a bit of resistance will be medium. When I am cooking the kids' burgers I let them go another minute or two until they are as firm as the bridge of my nose. Top with extra sauce and optional caramelized onion.