Thai Sweet Chilli Turkey Burger

25 Apr 2024


1 cucumber, very finely sliced with a peeler

1 chilli, finely sliced

500g turkey mine

1 tbsp fish sauce

2 tbsp coriander

2 tsp brown sugar

1 carrot, peeled and grated

1 tbsp fresh basil, chopped

2 spring onions, finely chopped

3 large garlic cloves, crushed

3 tbsp sweet chilli sauce

6 tbsp mayonnaise

2 tsp chilli flakes

2 tsp red curry paste

4 limes, juiced and zested

4 brioche buns

1tsp soy sauce

1 piece of ginger, grated

2 tbsp vegetable oil

150g shredded cabbage

Salt and pepper


  1. Place cucumber and chiles in a medium heatproof bowl. In a heatproof measuring jig, whisk the lime juice (leaving around 2 tbsp for later on), 1 1/2 teaspoons brown sugar, 1 1/2 teaspoons salt and 120ml water. Microwave on high until simmering, about 1 minute 15 seconds. Stir to dissolve sugar, then pour over cucumber and chiles, pressing down to submerge. Place plastic wrap over surface of liquid to keep submerged. Let sit until ready to serve.
  2. In a medium bowl, whisk 2 teaspoons fish sauce, 1/2 teaspoon salt and remaining 2 tablespoons lime juice and 1 teaspoon brown sugar. Add the cabbage, carrot, coriander and basil and toss to combine. Let sit until ready to serve.
  3. In a large bowl, stir the spring onions, ginger, garlic, curry paste, soy sauce until combined. Add turkey and gently mix with your hands to combine. Form into 4 patties.
  4. In a large skillet over medium heat, heat oil until shimmering. Season patties on both sides with a generous amount of salt. Cook patties, turning halfway through, until browned and cooked through, about 5 minutes per side.
  5. Meanwhile, in a small bowl, combine mayonnaise, chili sauce and chili flakes.
  6. Spread cut sides of buns with chilli mayo. Top bottom buns with a turkey burger, pickled vegetables and cabbage slaw. Close with top buns.