Best Thai Curry Turkey Burgers Recipes

THAI TURKEY BURGERS WITH RED CURRY MAYO

Steps:

• In small bowl, stir the first 5 ingredients with whisk. Cover; refrigerate until serving time.
• Heat gas or charcoal grill. In large bowl, mix all burger ingredients except buns and lettuce. Shape mixture into 4 patties, 1/2 inch thick.
• Carefully brush oil on grill rack. Place patties on grill over medium heat. Cover grill; cook 9 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 165°F.
• Place burgers on bottom halves of buns. Spread tops of burgers evenly with Red Curry Mayo. Top with lettuce. Cover with top halves of buns.

THAI CURRY TURKEY BURGERS

Steps:

• Prepare a medium gas or charcoal grill fire. In a medium bowl, gently mix the turkey, curry paste, and 1/4 tsp. each salt and pepper with your hands just until blended. Form the mixture into four 1/2-inch-thick patties. Oil the grill grate. Grill the burgers, flipping once, until an instant-read thermometer inserted into the centers of the burgers registers 165°F, 12 to 15 minutes total. While the burgers cook, finely grate 1 tsp. zest from the lime, then squeeze the lime to yield 1 Tbs. juice. In a small bowl, combine the zest and juice, mayonnaise, and 1/4 tsp. salt. In another small bowl, toss the cucumber with the cilantro, shallot, and vinegar. Toast the buns cut side down on the grill until browned and heated through, 1 to 2 minutes. Spread the tops and bottoms of the buns with the mayonnaise. Serve the burgers in the buns, topped with a slice of tomato and the cucumber mixture.

THAI CURRY TURKEY BURGERS

Steps:

• Prepare a medium gas or charcoal grill fire.
• In a medium bowl, gently mix the turkey, curry paste, and 1/4 teaspoons each salt and pepper with your hands just until blended. Form the mixture into four 1/2-inch-thick patties.
• Oil the grill grate. Grill the burgers, flipping once, until an instant-read thermometer inserted into the centers of the burgers registers 165°F, 12 to 15 minutes total.
• While the burgers cook, finely grate 1 teaspoons zest from the lime, then squeeze the lime to yield 1 Tbs. juice. In a small bowl, combine the zest and juice, mayonnaise, and 1/4 teaspoons salt. In another small bowl, toss the cucumber with the cilantro, shallot, and vinegar.
• Toast the buns cut side down on the grill until browned and heated through, 1 to 2 minutes.
• Spread the tops and bottoms of the buns with the mayonnaise. Serve the burgers in the buns, topped with a slice of tomato and the cucumber mixture.