Juicy Thai Turkey Burgers

Turkey & Chicken are lean proteins and  take flavours really well.  This recipe is fresh and tangy in flavour and very easy to make. You can prepare the burgers the evening before, refridgerate and cook for lunch the next day. The choice of salad or stir-fry make it versatile for lunch or dinner

Servings: 1        2 large burgers   Kcals 375

One Serving

Fibre Protein Carbohydrate Fat
3g 41g 8g 20g


200g, chicken or turkey mince meat

Fresh – (15g  fresh coriander, 1 piece of a small fiery red chilli, 3g, 1/2  clove garlic, 1 stalk of lemongrass, 3g, grated Ginger root) OR add 30g of Thai Gold red or green Curry Paste

10ml, 2 teaspoon soy sauce

Half a lime, juiced

10g, 1 teaspoon coconut fat


In a little blender, blitz the chilli, ginger, garlic, lemon grass (outer wall of lemongrass removed, along with top and tail) coriander with the lime juice. Alternatively if you are in a hurry, use the Thai Gold, red or green curry paste

Add the raw chicken or turkey and all of the ingredients into a bowl and mix well together. Use your hands to shape into 2 burgers.  Place in a bowl covered with cling film in the fridge for 20 minutes or overnight allowing ingredients to marinade.

Add the coconut fat to a hot heavy-bottomed frying pan at high heat and add the burgers. Turn quickly to seal in juices on both sides and then reduce the heat to cook the burgers at a medium heat, turning frequently. I allow 10 minutes to esnure they are fully cooked though.

 Suggestion: Serve on a bed of grated carrot seasoned with pepper, lemon juice and salt. Add additional salad or stir-fry ingredients to APP.