Thai Turkey Burgers with Almond Carrot Slaw
Equipment
- Bowl
- Grill or Pan
Ingredients
- 1 lb Extra Lean Ground Turkey
- 2 Stalks Green Onion sliced
- 1/4 cup Cilantro chopped
- 1/4 cup Basil Leaves chopped
- 1 Garlic clove, minced
- 1 tbsp Ginger peeled, grated
- Sea Salt and Black Pepper to taste
- 2 Carrot medium, grated
- 1 Lime juiced
- 2 tbsps Almond Butter
- 2 tbsps Tamari or Coconut Aminos
- 1 head Boston Lettuce peeled apart into leaves
Instructions
- In a large bowl, combine the turkey, green onion, cilantro, basil, garlic, and ginger. Season with salt and pepper, and mix until well combined. Form the meat mixture into equal-sized patties and set aside.
- Heat a grill or pan to medium heat and cook the patties for 10 to 15 minutes per side, or until cooked through.
- While the burgers are cooking, make the almond carrot slaw by combining the grated carrots, lime juice, almond butter, and tamari. Season with sea salt and black pepper to taste, and stir in some extra chopped cilantro (optional).
- To serve, wrap patties in lettuce leaves and top with the almond carrot slaw. Enjoy!
Notes
More Carbs: Serve on burger buns or sweet potato toast.
Make Ahead: Prepare patties in advance and store in the fridge overnight, or freeze up
to 3 months. No Boston Lettuce: Use cabbages leaves instead. Oven Version: Bake the patties in the oven at 350 degrees F for 30 minutes or until cooked through, flipping halfway.
to 3 months. No Boston Lettuce: Use cabbages leaves instead. Oven Version: Bake the patties in the oven at 350 degrees F for 30 minutes or until cooked through, flipping halfway.