I got done with work the other day so ravenous that I almost caved to a severe Five Guys craving. But then I remembered the ground turkey sitting all lonely and forgotten in the fridge and a bag of frozen mangoes. With not a little resignation, I decided to go home and–horrors of horrors–make a legit dinner. Luckily, these Thai turkey burgers are a lot healthier than usual fast food fare and satisfied my salty sweet craving like nobody’s business. Serve with Alexia’s Spicy Sweet Potato fries (I found these bad boys in Target’s frozen section) and a side of microwaved frozen zucchini and you’ve got some real magic going on at the table–all in about twenty minutes, give or take.
The burgers begin with a few signature Thai flavors and are packed with lots of sneaky veggies to make them extra filling and good for you. All of these ingredients can be easily found in your local market. I love bottled ground ginger because it cuts out the hassle of peeling and grating ginger. Highly recommend.
THAI TURKEY BURGERS WITH MANGO SAUCE AND AVOCADO
- 1/4 cup water
- 1 cup frozen diced mangoes
- Alexia’s frozen Spicy Sweet Potato Fries
- 20 oz. ground turkey
- 1/4 cup Thai sweet chili sauce
- 3 tablespoons soy sauce
- 1 teaspoon grated ginger
- 1 egg
- 1 tablespoon peanut butter
- 1/2 cup bread crumbs
- 1 teaspoon garlic salt
- 3/4 cup shredded carrots (I buy a bag of shredded carrots for salads throughout the week)
- 2 tablespoons chopped cilantro
- salt and pepper
- whole wheat hamburger buns
making the burgers, get your sweet potato fries into a 400 degree oven.
They take about 20 minutes to bake so by the time you’re done with the
burgers, your fries and mango sauce will be ready to roll. I love when a
meal comes together all smoothly like this! For the mango sauce,
combine the water and mangoes in a sauce pan. Boil until the mixture
reduces to something the consistency of fruit preserves.
the fries are baking and the mangoes are reducing, mix the chili sauce,
soy sauce, ginger, egg, and peanut butter together. Add the ground
turkey, bread crumbs, garlic, cilantro, shredded carrots, salt and
pepper. Mix together until just combined. Take about 1/3-1/2 cup of the mix
and form into patties. Spray a nonstick pan and cook each patty for
about 5 minutes on each side, or until no longer pink on the inside.
Toast the buns and top each burger with 1/4 of an avocado, sliced, and a
few tablespoons of mango sauce. Serve with sweet potato fries and zucchini. Leftover burger patties can be frozen for later use. Makes about 8 patties.