This is such a simple and easy recipe that you can prep ahead, safe the leftovers, then turn to the new menu for the next days. I used a great volume of protein which is loaded with a lot of fresh herbs seasoning. As you know, Protein is the most important starchy during this program.
I make some Thai turkey burger benedict from my leftover by adding some poached egg and Hollandaise sauce, served with mixed green salad with balsamic vinaigrette. You can also make some good lunch by having this delicious turkey burger along with your favorite salad. Or cabbage lettuce wrap to keep it extra clean, healthy, and grain-free!
The combination of Thai turkey burger patty, almond butter Coleslaw, and sauce make this dish the winner. Delicious slaw comes together to balance out everything with a touch of vinegar flavor which is my favorite, and Almond butter sauce is so creamy and delicious with the brightness of rice vinegar and coconut amino.
As always, let me know if you have questions. I’m happy to answer!
THAI TURKEY BURGERS RECIPE
Author: Nattaya Worrakitpoonpol
YIELD: 4 serving
PREP TIME: 10 MINS
COOK TIME: 20 MINS
TOTAL TIME: 30 MINS
1 pound of ground turkey
1/2 cup of fresh cilantro, chopped
½ cup of carrots, chopped
1/4 cup of red onion, chopped
1 teaspoon of salt
4 cloves of fresh garlic, chopped
1 tablespoon of avocado oil
2 tablespoon of coconut amino
2 tablespoons of olive oil (for cooking)
Full hand of fresh cilantro leaf, for topping, if desired
ALMOND BUTTER SAUCE:
4 tablespoons almond butter
3 tablespoon coconut Aminos
2 tablespoon rice vinegar
10 OZ bag of coleslaw mix
2 Tablespoons of almond butter
3 Tablespoon of rice vinegar
2 Tablespoon of coconut aminos
1 teaspoon of garlic powder
1 teaspoon of onion powder
2 teaspoon of sesame oil
1 teaspoon of ground ginger
1/4 cup of fresh cilantro, chopped
1 head of cabbage
Get a big bowl filled with ground turkey, carrots, cilantro, red onion, salt, garlic, avocado oil, and coconut amino. Mix with your hands or a wooden spoon until you have a random mixture.
Make 4 equal patties, not too thick, so they cook in the center. Heat a large nonstick skillet over high heat. When hot, slightly add olive oil, add burgers to the pan and reduce the heat. Cook each side for about 4-5 minutes until it turns brown, or until they reach an internal temperature of 165ºF. Set aside.
In a big bowl containing almond butter, rice vinegar, coconut amino, garlic powder, onion powder, sesame oil, ground ginger, and cilantro. Mix well until a uniform mixture is achieved then add in coleslaw mix and toss to coat.
In a small bowl combine all of the almond butter sauce ingredients and set aside.
To make a burger, peel off pieces of cabbage and top with a burger patty, coleslaw, and drizzle with almond butter sauce plus fresh cilantro. Enjoy!
Hi, I am Natty! And Thank you for stopping by!! I am a foodie girl who has a passion for cooking, exercise and photography. There are so many favorite recipes from my family and friends I have tried throughout my journey that balances out and makes a healthy meal. I would like to take you on a journey to a different pantry around the world to share my favorite stories and recipes. My hope is that they inspire and benefit you.
“Despite what you may believe, habit research shows that dramatic changes are actually easier for us to manage, both physically and psychologically.”