Ingredients
For the Turkey Burgers
- 1 pound ground turkey
- ½ cup shredded carrots
- 1 tablespoon chopped cilantro
- 1 green onion, chopped
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- 1 tablespoon olive oil or avocado oil
Almond Butter Sauce
- 2 tablespoons almond butter
- 1 tablespoon coconut aminos
- 1 tablespoon rice vinegar
Coleslaw
- 2 tablespoons almond butter
- 3 tablespoons rice vinegar
- 2 tablespoons coconut aminos
- 1 tablespoon water
- ½ teaspoon garlic powder
- 1 teaspoon sesame oil
- ¼ teaspoon ground ginger
- 10 oz bag of coleslaw mix
- 1 tablespoon chopped cilantro
- 1 head of cabbage (for wrapping)
Instructions
- Prepare the Turkey Mixture: In a bowl, combine the ground turkey, shredded carrots, 1 tablespoon chopped cilantro, chopped green onion, salt, garlic powder, and ground ginger. Mix thoroughly using your hands or a wooden spoon until all ingredients are evenly incorporated.
- Form the Patties: Divide the turkey mixture into 4 equal portions. Shape each portion into a patty approximately the size of your palm, ensuring they are compact and uniform for even cooking.
- Cook the Patties: Heat a grill or skillet over medium-high heat. Once hot, add 1 tablespoon of olive oil or avocado oil. Place the patties on the pan and cook for about 4 minutes on each side, or until they reach an internal temperature of 165ºF (74ºC). Remove from heat and set aside.
- Make the Almond Butter Sauce: In a small bowl, combine 2 tablespoons of almond butter, 1 tablespoon coconut aminos, and 1 tablespoon rice vinegar. Stir until smooth and set aside for serving.
- Prepare the Coleslaw: In a medium bowl, whisk together 2 tablespoons almond butter, 3 tablespoons rice vinegar, 2 tablespoons coconut aminos, 1 tablespoon water, ½ teaspoon garlic powder, 1 teaspoon sesame oil, and ¼ teaspoon ground ginger. Add the coleslaw mix and 1 tablespoon chopped cilantro, then toss everything together to coat evenly.
- Assemble the Burgers: Separate leaves from the head of cabbage for wrapping. Place a turkey patty on a cabbage leaf, drizzle with the almond butter sauce, and top with a generous amount of coleslaw. Fold or wrap the cabbage leaf around the burger and enjoy immediately.
Notes
- Ensure the turkey patties reach an internal temperature of 165ºF to be safe for consumption.
- Using cabbage leaves instead of buns makes this recipe low-carb and gluten-free.
- You can substitute coconut aminos with soy sauce if preferred, but it will affect the sodium content.
- For extra flavor, feel free to add a pinch of chili flakes or fresh lime juice to the almond butter sauce.
- Leftover coleslaw can be stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
