Asian Fusion Turkey Burger

Culinary Setting
Meal Type
Main Course, Entrée, Sandwich, Wrap
45 MIN

About this Dish

Asian fusion turkey burgers are a fun way to spruce up your backyard barbecue game and give your favorite burger a little extra kick! The savory flavors of this turkey burger are best topped off with crunchy bread and butter pickles and pea shoots. A little dollop of sriracha adds some nice heat, too!

Cooking Style
Ground Turkey
Dish Type


1 1/2 lbs ground turkey

1 clove of garlic, minced

½ tsp ground ginger

2 tbsp soy sauce

1 tbsp honey

½ tsp chili flakes

¼ c scallions, finely chopped

2 tbsp extra virgin olive oil

1 ½ tsp sea salt

½ tsp freshly ground black pepper

4 brioche buns

Bread and butter pickles, optional

Pea shoots, optional

4 tbsp sriracha, optional

4 tbsp kewpie mayo, optional


Line a baking sheet with parchment or wax paper and set aside.

In a large bowl, add the ground turkey, garlic, ginger, soy, honey, chili, scallions, olive oil, salt and pepper. Mix just until everything comes together. Make sure not to overmix!

Using your hands, form the mixture into four equal portions and shape them into 1” thick patties. Transfer them to the lined baking sheet and chill for at least 30 minutes. This can be done up to a day in advance.

Preheat your grill on medium high heat.

Once the grill has reached temperature (around 450°F), it’s time to oil the grates. This prevents the burgers from sticking and helps facilitate those classic grill marks! Using grilling tongs, rub the grates with a wad of paper towels dipped in canola oil, making sure to coat the grates well. Give the grill 5-10 minutes to get back up to temperature after oiling.

With a metal spatula, transfer the chilled patties on to the grill. Cook for about 5-6 minutes then flip and cook for another 5-6 minutes, until the burgers are slightly charred and golden. An instant read thermometer will reach 165°F when the burgers are done.

Once they are done, transfer patties to a serving platter.

Serve on a brioche bun, with sriracha, beard and butter pickles and pea shoots. Add kewpie mayo to increase richness.