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Vietnamese-Inspired Turkey Burgers

Serves 4


    Vietnamese-Inspired Turkey Burgers

    Everyone loves a burger, and turkey is a great―and healthy―option that’s also a sponge for flavour. Here, we’ve been inspired by Vietnamese flavours of mint, cilantro, fish sauce, lime, and chilies. These burgers have a nice hit of heat and are topped by a luscious slaw of cabbage and carrot with a light dressing, reminiscent of a Vietnamese-style salad.


    Know your basil

    Thai basil is recognizable by its distinctive purple stem and green leaves. It has a slight licorice kick to it, compared to the sweet peppery Genovese type of basil we use in pesto and Italian dishes.


    Vietnamese-Inspired Turkey Burgers


      • 1 cup (250 mL) shredded napa or Savoy cabbage
      • 1 cup (250 mL) grated carrot
      • 2 green onions, sliced into matchstick-size pieces
      • 1/4 cup (60 mL) chopped fresh cilantro
      • 1/4 cup (60 mL) chopped fresh mint
      • 1 tsp (5 mL) fish sauce
      • 1 Tbsp (15 mL) rice vinegar
      • 1 Tbsp (15 mL) lime juice
      • 1 garlic clove, peeled and crushed
      • 1 tsp (5 mL) coconut palm sugar
      • 1/4 bird’s eye chili, very finely chopped
      • 2 Tbsp (30 mL) ground peanuts
      • 15 oz (425 g) lean ground turkey
      • 1 tsp (5 mL) black pepper
      • 1/2 tsp (2 mL) ground cardamom
      • 1 whole bird’s eye chili, finely chopped (or less if you wish less heat)
      • 1 Tbsp (15 mL) chopped cilantro
      • 1 Tbsp (15 mL) chopped Thai basil
      • 1 tsp (5 mL) lime zest
      • 1 Tbsp (15 mL) lime juice
      • 1 tsp (5 mL) fish sauce
      • 1 tsp (5 mL) grapeseed oil
      • 4 leaves butter lettuce


      Per serving:

      • calories274
      • protein22 g
      • total fat12 g
        • sat. fat3 g
      • total carbohydrates21 g
        • sugars7 g
        • fibre7 g
      • sodium382 mg



      For slaw, combine cabbage, carrot, green onion, cilantro, and mint. In small jar or bowl, combine fish sauce, rice vinegar, lime juice, garlic, coconut palm sugar, and bird’s eye chili to form dressing. Pour over cabbage and carrot mixture and toss well. Sprinkle ground peanuts overtop of slaw.


      For burgers, combine turkey, black pepper, cardamom, chili, cilantro, Thai basil, lime zest and juice, and fish sauce. Mix well with fork and, using clean hands, form into 4 evenly sized patties.


      Brush ridged grill pan with grapeseed oil and heat on medium-high. When pan is hot, cook patties about 4 to 5 minutes on each side. Alternatively, cook on medium-high heat on barbecue.


      Serve burgers piled high with slaw in lettuce cups, topped with peanuts, or on whole wheat burger buns.



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