Thai style turkey burger with zesty lime aioli, mango/cabbage/pepper slaw, cucumber ribbons
You don’t have to Thai hard at this dish!
If you’re looking for a lighter but filling warm weather burger: this. is. it!
Thai style turkey burger with zesty lime aioli, mango/cabbage/pepper slaw, cucumber ribbons
Ingredients:
- 1 lb 90% lean ground turkey
- 2 spring onions, chopped
- 1 tsp fresh grated ginger
- 1 garlic clove finely minced
- 2 T chopped fresh basil leaves
- 1/2 tsp lime zest
- 1/4 tsp black pepper powder
- 1 tsp sea salt flakes
- your favorite buns
- 1 small English cucumber (seedless)
- Asian slaw
- 1/4 cup purple cabbage
The How To:
1. Mix first eight ingredients into a small bowl and hand mix gently until well incorporated. Add a little olive oil to a skillet at medium high heat. Cook burgers until internal temperature is 165 degrees—remove from heat and let rest.
2. To make my Asian slaw, check out the recipe here: Cha ca la vong (Vietnamese dish with turmeric fish, herbs, rice noodles). For this dish, shred 1/4 cup of purple cabbage and mix it into the slaw.
3. To make the zesty lime aioli, mix 1/4 tsp lime zest into 1/8 cup of your favorite mayo or homemade aioli. The cucumber ribbon is made by slicing lengthwise on a mandolin.
4. To serve, toast your buns at 400 degrees for about three minutes. Schmear a nice size portion of the aioli on the bottom roll, top with burger, then slaw, then cucumber ribbon. Top with your bun top and enjoy!
Lovetanks & Limoncello 