Ingredients

1 lb ground turkey

1 large egg

¼ cup panko breadcrumbs

2 green onions, finely sliced

4 soft burger buns, toasted

¼ cup Thai sweet chili sauce

2 tbsp soy sauce (or tamari for gluten-free)

1 tbsp lime juice, freshly squeezed

1 tsp grated fresh ginger

1 clove garlic, minced

½ tsp sea salt

¼ tsp black pepper

¼ cup fresh cilantro, chopped

½ cup shredded carrots

½ cup thinly sliced cucumber

Butter lettuce leaves

Instructions

Step 1: In a large bowl, combine ground turkey, egg, panko breadcrumbs, minced garlic, grated ginger, sliced green onions, sea salt, and black pepper. Gently mix by hand until just incorporated. Divide the mixture into four equal portions and shape each into a ¾-inch thick patty. Let them rest for 5 minutes.

Step 2: Heat a cast-iron or heavy skillet over medium-high heat and add 1 tbsp olive oil. When the oil shimmers, place the patties in the pan with space between each. Cook for 4–5 minutes without moving, until a golden crust forms. Flip and cook another 4–5 minutes until the internal temperature reaches 165°F (74°C). Transfer patties to a plate, cover loosely, and rest for 3 minutes.

Step 3: While the patties rest, combine Thai sweet chili sauce, soy sauce, lime juice, and remaining minced garlic in a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally. Reduce for 2–3 minutes until slightly thickened and glossy.

Step 4: Return the patties to the skillet and brush generously with the hot glaze. Allow the glaze to caramelize for 1–2 minutes per side, creating a shiny, sticky finish.

Step 5: To assemble, split the toasted buns and layer the bottom halves with butter lettuce, a glazed turkey patty, shredded carrots, cucumber slices, and chopped cilantro. Top with the bun halves, press lightly, and serve immediately.

Tips & Variations

Keep the turkey cold while mixing to help patties hold together and stay juicy.

Don’t over-mix the meat; gentle folding keeps the burger tender.

Use a hot pan to achieve a caramelized crust that seals in juices.

Rest patties before glazing so the juices redistribute and the glaze adheres better.

Add crushed red pepper flakes to the glaze for extra heat or a teaspoon of toasted sesame oil for nutty depth.

Substitute ground turkey with ground chicken, pork, or plant-based mince for variety.

For gluten-free, use gluten-free panko and tamari instead of soy sauce.

Try fresh basil or mint instead of cilantro to change the herb flavor profile.

Serve on lettuce wraps for a keto-friendly alternative.

Storage

Allow leftover burgers and glaze to cool completely before storing in airtight containers. Refrigerate for up to 3 days. For longer storage, freeze unassembled patties with a thin layer of glaze in freezer-safe bags for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheat in a 350°F (175°C) oven for 10–12 minutes covered with foil, or pan-sear briefly over medium heat with a brush of extra glaze.

FAQs

Can I make the patties ahead of time?

Yes, you can prepare the patties in advance and store them in the refrigerator for up to 24 hours before cooking, or freeze them for longer storage.

How spicy is the Thai sweet chili glaze?

The glaze is mildly spicy with a balance of sweet and tangy flavors, making it accessible for most taste preferences. You can adjust the heat by adding red pepper flakes if desired.