Spicy Thai Turkey Burger

By Tom Meyer, Executive Vice President
Culinary Setting
Cooking Style
Ground Turkey


2/3 c honey

1 tbsp kosher salt

1 tsp black pepper

1-2/3 c olive oil

1/3 c sesame oil

1-1/3 c rice wine vinegar

2 tsp dry mustard

3/4 tsp peeled and minced fresh ginger

10 Medium cucumbers, peeled, seeded and julienned

3 Medium-Large carrots, peeled and julienned

3 Large red peppers, seeded and julienned

8 Scallions, diced

To taste salt and freshly ground black pepper

3 c or as needed Rice Wine Vinaigrette

1 (80-oz) tub creamy peanut butter

1 c soy sauce

2 tbsp peeled and grated fresh ginger

To Taste Tabasco for desired spiciness

As needed water to adjust thickness


1 Bunch cilantro, chopped

4 Bunches scallions, chopped

2 Bunches fresh basil, chopped

20 oz bottled sweet chili sauce

4 c panko crumbs

1 c blended olive oil

1 c Thai green curry paste

44 sesame seed hamburger buns, split and toasted

As needed Sweet Chili Sauce (bottled)

As needed fresh fruit for garnish


Rice Wine Vinaigrette

Mix all ingredients with bermixer. Yields: 4 Cups

Cucumber, Carrot and Red Slaw

Mix cucumbers, carrots, red peppers, scallions and salt and pepper together. Add just enough Rice Wine Vinaigrette to lightly coat the vegetable mixture.

Cover, chill and hold for service.

Peanut Sauce

Mix all ingredients together. Cover and hold for service.

Spicy Thai Turkey Burgers

Mix together all ingredients and form into 8-ounce patties.

Cover, chill and hold for service.


Per Order: Grill turkey patties about 5-inches from the heat. Cook to an internal temperature of 165 degrees F.

Place cooked patties in toasted buns and top with Cucumber, Carrot and Red Slaw. Serve with sides of Peanut Sauce, (bottled) Sweet Chili Sauce and fresh fruit garnish.