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Juicy turkey burgers layered with crisp veggies and glazed in an addictive Thai sweet chili sauce take everything I love about weeknight comfort and pack it between toasted buns. These burgers never fail to wow friends at my table. They come together quickly and always deliver big flavor with a touch of indulgence and just a bit of spice.
The first time I made these was when my sister was visiting and we wanted to shake up our usual burger night. She still texts me for the recipe every summer cookout season. These burgers disappear fast and always make for a lively meal.
Ingredients
- Ground turkey: adds lean protein and keeps things juicy look for turkey with a little dark meat for maximum flavor
- Large egg: helps bind the burgers so they hold together on the stove use the freshest you have
- Panko breadcrumbs: bring lightness and help lock in moisture choose Japanese-style for extra crunch
- Green onions: add mild bite and color pick ones with bright green tops
- Fresh garlic: lends aroma and a savory kick buy firm bulbs for maximum flavor
- Grated fresh ginger: gives subtle heat and zing peel it before grating for best texture
- Sea salt and black pepper: round out the flavors use freshly ground for the richest taste
- Soft burger buns: toasted so they do not get soggy I like potato buns for extra softness
- Thai sweet chili sauce: delivers that sticky sweet heat pick a version with whole chili flecks for more visual appeal
- Soy sauce or tamari: adds umami and a touch of saltiness choose low-sodium if watching salt
- Lime juice: brightens and balances the glaze use freshly squeezed for best taste
- Fresh cilantro: brings freshness and a pop of green chop just before serving
- Shredded carrots: packed with crunch and a touch of sweetness look for pre-shredded to save time
- Thinly sliced cucumber: cools everything down and adds snap use a mandolin for perfectly even slices
Instructions
- Mix the Burger Base:
- Gently combine the ground turkey egg panko green onions garlic ginger salt and pepper in a large bowl using your hands do not overwork it to keep the burgers tender
- Shape the Patties:
- Divide the turkey mixture into even portions and gently form each into a patty about one inch thick pressing lightly to seal the edges for even cooking
- Cook the Patties:
- Heat a nonstick skillet over medium heat and lightly brush with oil place patties in and cook for five to six minutes per side until deeply golden and cooked through a thermometer should read 165 degrees for safety
- Make the Sweet Chili Glaze:
- In a small saucepan combine sweet chili sauce soy sauce and lime juice whisk and simmer over low heat until glossy and slightly thickened about two minutes watch closely so it does not scorch
- Glaze the Patties:
- Brush each cooked patty generously with the sauce then return to the pan for a minute on each side to caramelize the glaze and create a sticky flavorful crust
- Toast the Buns:
- Split the burger buns and toast them cut side down on a dry skillet or under a broiler until light golden this adds sturdiness and flavor to the finished burger
- Assemble the Burgers:
- Layer each toasted bun with a glazed turkey patty then pile on cilantro shredded carrots and cucumber close with the top bun and serve immediately while everything is hot and fresh
I always reach for extra ginger in this recipe for its warming kick and complex aroma. My kids like to help with the veggie toppings pressing the colorful carrots and cucumbers onto each burger with big grins and sticky fingers.
Storage Tips
Store leftover cooked patties in an airtight container in the fridge for up to three days. Reheat in a skillet or oven to crisp them back up. The unglazed patties also freeze well just wrap each in parchment. Thaw and glaze fresh for best texture.
Ingredient Substitutions
Swap ground chicken for turkey if needed. Gluten free panko works perfectly with no flavor loss. If you do not like cilantro try fresh basil or mint. You can use bottled lime juice in a pinch but it is worth squeezing fresh if possible for tang.
Serving Suggestions
Pile up on toasted brioche for an extra luxurious touch or tuck everything into lettuce wraps for a lighter version. A crisp Asian slaw or roasted sweet potato fries make perfect sides. The sweet chili sauce also makes a great dipping sauce for veggies.
Cultural and Seasonal Notes
Thai sweet chili sauce brings a painlessly spicy Asian twist to a classic burger format. I love making these on summer evenings but they have bright flavors that lift up any season. Fresh crunchy veggies always make the dish feel light.
Seasonal Adaptations
Use quick pickled radishes or daikon in spring for zing Replace cucumber with thinly sliced apple in fall for fresh crunch Try arugula or baby spinach as green toppings in winter
Success Stories
Every backyard cookout I put these on the table someone immediately asks for the recipe. They became our go to alternative to beef burgers last summer when we started eating lighter. Even picky eaters come back for seconds when they see the glaze get sticky in the skillet.
Freezer Meal Conversion
Shape uncooked patties and freeze between layers of parchment for up to three months. Thaw overnight in the fridge and cook as directed for a make ahead burger night. Glaze and finish as normal.
These juicy burgers are a total flavor bomb that never fail to impress. Make them once and they will become your new favorite weeknight meal.
Recipe FAQs
- → Can I use ground chicken instead of turkey?
Yes, ground chicken is a great substitute and works well with the same seasonings and sauce for similar results.
- → How do I prevent the patties from falling apart?
Mix in the egg and panko thoroughly, and avoid overworking the meat. Chill patties before cooking for better structure.
- → What sides pair well with these burgers?
Crispy sweet potato fries, Asian slaw, or a fresh cucumber salad are excellent accompaniments.
- → Is the sweet chili sauce very spicy?
Thai sweet chili sauce is mildly spicy with a sweet taste, appealing to a wide range of palates.
- → Can I grill the patties instead of pan-cooking?
Absolutely, grilling adds a smoky flavor to the patties. Brush with glaze during the final minutes of grilling.