Southeast Asian Style Turkey Burgers

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  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
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2 tablespoons soy sauce

2 1/2 teaspoons dry mustard

2 tablespoons kecap manis (available at Asian groceries)

2 teaspoons honey


1 pound ground turkey

2 tablespoons finely chopped fresh coriander (cilantro)

2 teaspoons natural creamy peanut butter, room temperature

2 teaspoons Thai fish sauce (available at Asian groceries) see note

1/2 teaspoon Thai Sriracha chile sauce (available at Asian groceries) see note

1/2 teaspoon minced lemongrass (optional)

1/4 teaspoon grated lemon zest

1/4 teaspoon grated lime zest

1 teaspoon freshly squeezed lime juice

1/4 teaspoon freshly grated peeled ginger

1 small clove garlic, minced and mashed to a paste with 1/8 teaspoon kosher salt

1/2 teaspoon kosher salt

Serving suggestions:

4 hamburger buns, toasted

Mung bean, alfalfa, radish sprouts, or pea shoots

Sliced scallions


  1. Combine the glaze ingredients in a small saucepan. Bring to a simmer, stirring, over high heat. Set aside to cool. In a medium bowl, combine the turkey, fresh coriander, peanut butter, fish sauce, chile sauce, lemongrass, citrus zests, lime juice, ginger, garlic, and salt. Mix with a fork until thoroughly combined. Form into 4 patties, each about 1/2-inch thick.
  2. Heat a stove top grill pan or out-door grill to medium-high heat. Grill the burgers until just cooked through, about 4 1/2 minutes per side. Brush both sides with the glaze. Serve on a bun garnished with sprouts and scallions. Drizzle with more glaze if desired.

Cook’s Note

Substitute 2 teaspoons soy sauce for the fish sauce if necessary. If the Sriracha sauce is unavailable substitute 1/4-teaspoon hot sauce.