Asian turkey Burgers are made with ground turkey, soy sauce, fresh ginger, garlic and green onions for a flavorful patty. Topped with fresh veggies and a spicy sriracha lime mayo, they're a fast and delicious weeknight dinner.
Didn't think a turkey burger could taste this good. Instant favorite.
- Bella K.
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Bailey's Thoughts ...
Here is a recipe for Asian turkey Burgers with Sriracha Lime Mayo. I know, turkey burgers have a reputation for being dry and sad. These are not that. They're juicy, packed with fresh garlic, ginger, cilantro and green onion. They're the kind of turkey burgers that will make you forget that you are eating turkey. Promise.
Everything comes together in one bowl, and you can even shape the patties ahead of time so all that's left is a quick sear when you are ready to eat. While they cook, toast the brioche buns and whisk together the sriracha-lime mayo. It's creamy, tangy and a little spicy which is exactly what these burgers need.
Serve them with air fried sweet potato fries (if you don't have an air fryer, you honestly need one for this reason alone) or keep it fresh with a side salad and some cut up fruit. Simple, fast and flavorful.
-Bailey
Ingredients
Ground turkey: Choose 93% lean for juicy, tender patties. Sub with ground chicken for a leaner option, or pork or beef for richer flavor.
Panko crumbs: Helps hold the patties together while keeping the texture light. Regular breadcrumbs, crushed crackers, or rolled oats work too.
Cilantro: Grab a fresh bunch with bright leaves. If you don't like cilantro, swap in parsley or basil, or skip altogether.
Garlic cloves: Frozen Dorot cubes are a time saver and every bit as good as fresh cloves. Garlic powder works too, use ½ teaspoon per clove.
Fresh ginger: Dorot ginger cubes or ginger paste save peeling and grating. Ground ginger also works, use ¼ teaspoon for 1 tablespoon fresh.
Green onions: Look for crisp green tops with white bulbs. Sub with chives, shallots or red onion.
Soy sauce: Adds a salt, savory flavor. Tamari or coconut aminos are easy swaps.
Sesame oil: Toasted sesame oil gives a deep nutty flavor. Olive oil or avocado oil will work in a pinch.
Rice vinegar: Mild vinegar that balances the flavors. White wine vinegar, apple cider vinegar, or lime juice also work.
Mayonnaise: Creamy base for the sriracha mayo. Sub with vegan mayo or Greek yogurt for a lighter sauce.
Sriracha: Adds heat to the sauce. Any hot sauce works, or try chili garlic sauce or gochujang.
Lime: Use both juice and zest for brightness. Lemon is a fine swap.
Brioche-style buns: Soft, slightly sweet, perfect for burgers. Potato rolls, hamburger buns, or lettuce wraps also work.
Instructions
- Make the sauce. In a small bowl, stir together mayonnaise, sriracha, lime juice and zest until smooth. Refrigerate.
- Mix and form patties. Combine turkey, panko crumbs, cilantro, garlic, ginger, green onions, soy sauce, sesame oil and rice vinegar. Mix until just combined and shape into patties.
- Cook the burgers. Heat a skillet or grill pan over high heat with a little oil. Cook the patties on each side until browned and internal temperature reaches 165°F.
- Assemble the burgers. Toast the buns, then layer with lettuce, tomato slices, and onion. Add the cooked patties and finish with the sriracha mayo.
See recipe card for quantities.
Top Tip: Grill Vs. Pan Fry
You can cook these turkey burgers on the grill or in a skillet, both work great but they give you slightly different results.
Grill: Add smoky flavor and classic char marks. great if you're cooking for a crowd or it's too hot to turn on the stove. Just make sure to oil the grates well, since turkey burgers can stick.
Skillet/grill pan: Keeps things juicy and flavorful without worrying about flare-ups or patties falling apart. A cast iron skillet is best because it gives you a golden crust and seals in moisture.
Recipe Notes
Grill the burgers. Preheat the grill to medium-high heat. Cook the patties 5–6 minutes per side, until the internal temperature reaches 165°F. This gives you a golden crust and juicy center with great smoky flavor.
Make ahead. Form patties up to 1 day in advance. Store covered in the refrigerator until ready to cook. This makes weeknight dinner prep much faster.
Juicy burgers. Be gentle when mixing and forming patties. Overmixing can make them tough. Letting the cooked burgers rest for 2 minutes helps keep them juicy.
Thicker patties. If yours are larger than average, add 1–2 extra minutes per side to ensure they’re cooked through.
Dairy-free. Swap regular mayonnaise in the sauce for your favorite vegan mayo. Everything else in the recipe is naturally dairy-free.
Gluten-free. Use gluten-free Panko breadcrumbs and serve on gluten-free buns or lettuce wraps.
Feeding kids. Make mini slider-sized patties for little hands, or serve the patties plain with ketchup or ranch alongside cut veggies and fruit.
Serving ideas. These burgers are great with air-fried sweet potato fries, fresh corn salad, or simple coleslaw.
Equipment
Instant-read thermometer: The best way to know your burgers are cooked through.
Cast iron grill pan or skillet: Either option gives you great browning and flavor. A grill pan adds classic grill marks, while a skillet will give you an even sear.
Storage
Leftover turkey burgers: Store cooled patties in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through or microwave at 30 second intervals.
Freezing: Arrange cooked or uncooked patties in a single layer on a baking sheet, freeze until solid, then wrap tightly in plastic wrap and transfer to a freezer bag. Thaw in the refrigerator before reheating or cooking.
Sauce: Store any extra sriracha mayo in a covered container in the fridge for up to 5 days.
FAQ's
Overcooking is the most common reason. Adding ingredients like soy sauce, sesame oil and fresh veggies helps lock in moisture.
Yes, grilling is a great option. Cook over medium-high heat and flip once to keep them from breaking apart. Make sure grates are lightly oiled to prevent sticking.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Asian Turkey Burgers:
Recipe
Asian Turkey Burger
- Total Time: 27 minutes
- Yield: 4 burgers
Description
Asian turkey burgers are made with ground turkey, soy sauce, fish ginger, garlic and green onions for a flavorful patty. Topped with fresh veggies and a spicy sriracha lime mayo, they're a fast a delicious weeknight dinner.
Ingredients
-
For the Burgers
- 1 lb ground turkey
- ½ cup Panko crumbs
- 3 tablespoons cilantro, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 green onions, finely chopped
- 1 tablespoon soy sauce or liquid aminos
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
For the Sriracha Mayo
- ½ cup mayonnaise
- 1 tablespoon Sriracha
- 2 tsp lime juice (about ½ lime)
- ½ teaspoon lime zest
For Serving
- 4 brioche-style buns
- Sliced tomato
- Romaine lettuce leaves
- Thinly sliced onion
Instructions
- In a small bowl, stir together ½ cup mayonnaise, 1 tablespoon Sriracha, 2 teaspoons lime juice, ½ teaspoon lime zest until smooth. Chill until ready to serve.
- In a large mixing bowl, combine 1 lb ground turkey, ½ cup Panko crumbs, 3 tablespoons cilantro, 2 garlic cloves, 1 tablespoon ginger, 2 green onions, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 tablespoon rice vinegar. Be careful not to overmix, as this can make the burgers tough. Form into 4 equal patties.
- Heat a grill or grill pan over medium-high heat and lightly oil the surface to prevent sticking. Cook patties for 5–6 minutes per side, or until cooked through (internal temperature 165°F).
- Place patties on toasted brioche buns. Top with lettuce, tomato, onion, and a generous spoonful of Sriracha mayo. Serve immediately.
Notes
Grill the burgers. Preheat the grill to medium-high heat. Cook the patties 5–6 minutes per side, until the internal temperature reaches 165°F. This gives you a golden crust and juicy center with great smoky flavor.
Make ahead. Form patties up to 1 day in advance. Store covered in the refrigerator until ready to cook. This makes weeknight dinner prep much faster.
Juicy burgers. Be gentle when mixing and forming patties. Overmixing can make them tough. Letting the cooked burgers rest for 2 minutes helps keep them juicy.
Thicker patties. If yours are larger than average, add 1–2 extra minutes per side to ensure they’re cooked through.
Dairy-free. Swap regular mayonnaise in the sauce for your favorite vegan mayo. Everything else in the recipe is naturally dairy-free.
Gluten-free. Use gluten-free Panko breadcrumbs and serve on gluten-free buns or lettuce wraps.
Feeding kids. Make mini slider-sized patties for little hands, or serve the patties plain with ketchup or ranch alongside cut veggies and fruit.
Serving ideas. These burgers are great with air-fried sweet potato fries, fresh corn salad, or simple coleslaw.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Stovetop or Grilling
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 burger
- Calories: 458
- Sugar: 6.8 g
- Sodium: 632.9 mg
- Fat: 22.2 g
- Carbohydrates: 37.1 g
- Protein: 29 g
- Cholesterol: 82.6 mg
Janice Hinton
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