Coconut Sriracha Grilled Turkey Burger With Curry Mayo & Pickled Carrot Slaw

About a year ago my sister-in-law Katie was showing her pottery at an art show in Minneapolis. A big group of us went to see her and the show. It’s called the Art-A-Whirl on the north-east side of town. It was so much fun looking at everything. It stretched over several blocks in old warehouses and factories. Did I mention it was amazing!

After a few glasses of wine we were starting to get hungry. We had made a plan to go out for a late dinner after the show. Some of our crowd were still looking at art. The rest of us were outside one of the buildings enjoying the fresh air and talking. My brother-in-law couldn’t wait for our dinner plans, so he sat out on foot to find some food (he was not familiar with the area). About 20 minutes later he came back with a turkey burger wrapped in paper. He said “you have to try this it’s amazing” so I did. It was the best turkey burger I had ever had by far. I asked him where he got it and he told me from a food truck around the block.

Since then I have been trying to make a turkey burger that was as good. A few weeks ago I think I came close. My wife made a curry mayonnaise for a sandwich she was making (It was amazing!). I wanted a turkey burger that would pair well with that. I threw the turkey in a bowl and added sweetened coconut flakes, soy sauce, green onion, garlic, sesame oil, some spices, and panko breadcrumbs. Then I formed them into patties and grilled them. The combination of the curry mayo and the coconut burger was awesome!

I would assume that other people have this same problem. Whenever I thaw out frozen ground turkey It’s very soggy. I started adding panko breadcrumbs to all my turkey burgers to help them firm up.

To take this burger to the next level I made some sweet and spicy pickled yellow and orange carrots. It’s very easy just equal parts of rice wine vinegar and sugar. Add some sliced jalapeno, garlic, and salt. You need to let it marinade for at least four hours. Overnight would be best.

For a healthier version you can use a large leaf of romaine lettuce and wrap around the burger instead of a bun. :)

Coconut Sriracha Grilled Turkey Burger With Curry Mayo & Pickled Carrot Slaw
  • For the curry mayo
  • 1 cup mayonnaise
  • 1 tablespoon curry powder
  • 1 teaspoon soy sauce
  • 1 tablespoon honey
  • 1 teaspoon lime juice
  • white part of one green onion chopped fine
  • ¼ clove of garlic chopped fine
  • ½ teaspoon cajun seasoning (with no salt)
  • For the turkey burger
  • 6 of your favorite burger buns or 6 leaves of romaine lettuce to wrap the burgers in.
  • 20 ounces of lean ground turkey
  • ½ clove of garlic chopped fine
  • 1½ teaspoon salt
  • 1 teaspoon cajun seasoning (with no salt)
  • 1 teaspoon soy sauce
  • ½ teaspoon sesame oil
  • ½ cup sweetened coconut flakes
  • ½ cup panko breadcrumbs
  • 1 teaspoon sriracha
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • For the pickled carrots
  • 4 carrots Julienned (a mixture of yellow and orange if you can find them)
  • ½ cup of rice wine vinegar
  • ½ cup of sugar
  • 1 teaspoon salt
  • 1 jalapeno sliced thin
  • 1 garlic clove smashed
  • 1 garlic clove smashed
  1. For the curry mayo combine all ingredients and stir until everything is incorporated. This is best if you can let the flavors blend over night.
  2. For the turkey burgers, pre-heat your gas or charcoal grill to medium heat. Place ground turkey in a large bowl. Add ½ teaspoon salt and all other ingredients except for the black pepper, olive oil, and remaining salt.
  3. Take both hands and mix well until everything is combined.
  4. Divide into six equal pieces and form the burger patties.
  5. Coat both sides with olive oil and salt and pepper both sides.
  6. Place on the grill for 6-7 minutes per side. I like to leave my grill lid shut to speed up the cooking time. Remove from the grill when the internal temperature reaches 160 degrees.
  7. Cut your buns in half and place on the grill for about 45-60 seconds until golden brown. Watch them closely so they don't burn.
  8. For the pickled carrots, in a medium size bowl whisk vinegar, sugar, and salt until the sugar dissolves.
  9. Julienne the carrots. This basically means cut the carrots into matchstick sized pieces.
  10. Slice the jalapeno really thin
  11. Remove the skin from a garlic clove and smash it with your knife or the back of a pan.
  12. Add the carrots, jalapeno, and garlic to the vinegar mixture. Cover with plastic wrap and refrigerate for at least four hours. Remove the garlic when you are ready to serve.
  13. To build the burgers spread both sides of the bun with the curry mayo. Place the burger on the bun and top with the pickled carrots.




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