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Author Notes: These burgers freeze wonderfully and are great to have on hand. They are bursting with Thai flavors and are very moist. Don't forget the suggested Thai-Peanut mayo that goes along with these burgers. It's an unbeatable combination!"
I use regular ground turkey and ground turkey breast to keep the fat down. Great served over a salad or on a bun. —Kathy Partelow
Makes 10 burgers
- 1/3 cup rolled oats, ground
- 1 tablespoon peanut butter
- 2 egg whites
- 1 1/3 pounds ground turkey
- 1 pound ground turkey breast
- 1 medium zucchini, shredded
- 1 cup grated carrots
- 1/2 teaspoon grated fresh ginger
- 1 lime, zest and juice
- 4 tablespoons cilantro
- 1 tablespoon fish sauce
- 1 1/2 teaspoons Srirarcha
- 2 teaspoons soy sauce
- 2 teaspoons toasted sesame oil
- 1/2 teaspoon salt
- Place oats in a food processor and pulse a few times, you don't want to make it into flour, you want a course crumb. Then mix oats, peanut butter and egg whites in small bowl, set aside
- Cut zucchini lengthwise and scoop out seeds/center; discard seeds and grate zucchini, this should result in about 1 1/2 cups
- Grate carrots, or if bought already grated, just run your knife through them for a course chop
- Zest lime, you can zest right into the carrots or zucchini, cut lime in half
- In small bowl, juice 1/2 the lime (you should get about 1Tbs of juice), whisk in fish sauce, Sriracha, soy sauce, ginger, sesame oil and salt; set aside
- Place both lbs of turkey in a large mixing bowl, add zucchini, carrots and the contents of the two small bowls that you've set aside (oatmeal/peanut butter mixture & lime/Sriracha mixture), also add the fresh cilantro
- Using your hands, mix everything together well
- Form into patties (I get 10). I then place on a sheet of waxed paper, evenly spaced and place a second piece of waxed paper over the burgers. Cut in between each burger and then place burgers into a large freezer bag. Freeze.
- To cook: If frozen, thaw first. Spray burger with olive oil or cooking spray (they can stick) and grill over medium heat for about 4 minutes a side...they can be fragile so move and flip carefully. If they stick too much to your BBq, they cook easily stovetop in a skillet.
- Footnotes For the THAI-PEANUT MAYO: Use your favorite mayonnaise(regular, lite, fat-free or mayonnaise substitute such as Greek yogurt) and mix with House of Tsang- Bangkok Padang Peanut Sauce. The ratio is up to you, I use about 2 parts mayo to 1 part peanut sauce. I sometimes add chopped cilantro and/or Sriracha to kick it up. This mayo is great on the burgers, but also on pretzels, chips, tomatoes, sandwiches, or anything you can get your hands on....I think it could even be a dip served at a party.
- Footnote 2: An alternative great topping is an Asian Slaw: Saute some broccoli-slaw with a splash each of rice wine vinegar, soy sauce and then stir in 2 or so tablespoons of the House of Tsang- Bangkok Padang Peanut Sauce. Serve right on top of burger.
- This recipe was entered in the contest for Your Best Burger Recipe