To me, ground turkey meat is a bizarre health food invention — a tasteless pink goop that cooks up to the texture of styrofoam. The only way I know how to make this paltry poultry bearable is by masking its shortcomings with tons of fresh herbs and fish sauce (umami!).
I can’t figure out where we found this recipe originally, but I believe it was called “Thai Turkey Burgers” due to the combination of basil, cilantro and fish sauce. We ended up adding mint along the way to punch things up further. It’s like a patty version of laab/larb, a Thai dish where ground meat is served in lettuce cups.
I like eating these Thai Turkey Burgers over a bed of quinoa salad, but they’d be equally great on a traditional hamburger bun with all the fixings. Don’t forget the mayo!
thai turkey burgers
the healthiest thing i know how to cook
* 1 lb ground turkey (don’t use super lean or burgers will be too dry)
* 1/2 medium onion, diced very small
* 1/3 cup cilantro, chopped
* 1/3 cup basil, chopped
* 1/3 cup mint, torn
* 2 tablespoons garlic, minced
* 3 tablespoons fish sauce (I like the 3 crabs brand)
* 1 egg, beaten
* Vegetable oil
Place turkey in large mixing bowl; add onions, cilantro, basil, mint, garlic, fish sauce and egg. Mix with your hands until just combined — do not over mix.
Scoop 1/3 cup of turkey mixture and form a ball by passing back and forth lightly in your hands. Set aside and repeat with remainder of mixture. Should make around 10 miniature patties, around 3″ in diameter once flattened.
Heat a skillet over medium heat; add enough vegetable oil to coat bottom of pan. Add meat balls to pan and flatten into patties by pressing lightly with your fingers. Cook for around 4-5 minutes on each side taking care to flip and adjust heat when first side is browned. Cook in batches, if not all fit in your pan at once. Serves 3-4.