Thai-Inspired Turkey Burgers: Reminders of days gone by...

While living in Asia, husband and I visited Thailand three times.  Each time I savored all the food there but lived in slight fear that I would have a horrible allergic reaction as I am extremely allergic to cashews.  It led me to walk around with a piece of paper in my pocket with the Thai phrase, "I am allergic to nuts.  If I eat them I will die."  In reality - my face just blows up like a balloon and I can't breathe very well,  and I've never died.  But the fear did slightly restrict my ability to truly enjoy the food as I worried continually that possibly there could be something in my meal that would make my face look like it had been someone's punching bag.

But I love the Thai flavors - basil, shallots, ginger, cilantro - it's all just music in my mouth.  I love the zing, the spice, how they mix together and it is something I find myself craving quite a bit.  Therefore, when I saw a recipe for Thai Turkey Burgers  in my Food and Wine magazine, I knew I had to make them. 

I did my own spin on the recipe as I don't like dry burgers and Son and Daughters hate them.  I find that adding some vegetables to the burger makes for an extra moist less dense and dry burger, which is what Kids and I prefer.  I mixed things up a bit, and made a really yummy delicious burger which all three munchkins enjoyed.  I made them mini burgers for Daughters, and for Son, I served his without the bun over a bed of garlic spinach and with some roasted potatoes.  A super delicious meal for all!

** Preparation note - if you want, you can put the cilantro, basil, green onions, ginger and garlic in a food processor, or mini prep and chop it all together.  You could even add the fish sauce to help it process. 

Thai-Inspired Turkey Burgers (adapted from Food and Wine | June 2010)
Serves 4-6

1 cup of carrots, finely chopped
2 shallots, finely chopped
2 tablespoons vegetable oil
1/4 cup of cilantro, chopped
1/4 cup basil, chopped
1/4 cup green onions, chopped
1 jalapeno, chopped (optional - if your family doesn't mind spicy)
2 tablespoons chopped ginger
2 tablespoons chopped garlic
3 tablespoons fish sauce
1/2 cup sweet rice flour (mochiko) - this is my binder, but if you don't have egg, dairy, or wheat issues in your family, add 1/2 cup bread crumbs and one beaten egg
1 1/4 lb ground turkey

In a fry pan over medium heat, heat oil and add carrots and shallots.  Saute and cook until carrots and shallots are tender.  Set aside.

In a large mixing bowl, add ground turkey, cilantro, basil, green onions, ginger, garlic, fish sauce, and mochiko. Using your hand, gently mix the ingredients together.  Do not push down too much or you will over work the meat.  Add carrots and shallots, again mixing gently.  Shape into 6 equal patties, OR 12 mini patties.  (for mini burgers which is what you see pictured.)

In the same fry pan you cooked the carrots and shallots, heat a drizzle of oil over medium heat and then place the burgers on the pan to cook.  Cook for 5 minutes on each side.

Serve on a bun with a bit of mayonnaise.  Daughters had theirs topped with sauteed garlic spinach, since son was going to eat his that way.  Use lettuce or some fresh spinach to finish your sandwich. 

This is great on its own also - don't feel like it has to be in a sandwich.

Printable recipe

Son's Thai Turkey Burger - on a bed of sauteed spinach with roasted potatoes on the side.