Thai Turkey Burgers with Crunchy Mango Jicama Salad

Gluten-Free, Dairy-Free, High-Protein & Meal Prep Friendly

If you’re bored of plain turkey burgers, these Thai-inspired turkey burgers need to be your next meal prep. They’re packed with fresh herbs, garlic, ginger, lemongrass, lime, and Thai basil which gives them SO much flavour while still being made with simple whole-food ingredients. They honestly taste like something you’d order at a restaurant but are incredibly easy to make at home. The burgers turn out super juicy and pair perfectly with this crunchy mango jicama salad that I genuinely cannot stop making lately. The freshness from the mango, creamy avocado, crisp jicama, sesame oil, green onion, and rice vinegar with the savoury turkey burgers is such a good combination. It feels light, fresh, nourishing, and satisfying all at the same time.

This meal is high in protein, rich in fibre and packed with ingredients that support digestion and overall wellness. Perfect for meal prep, quick lunches, easy dinners, lettuce wraps, rice bowls, or dipped into a spicy peanut sauce.

Ingredients (Serves 4)

Thai Turkey Burgers

1 lb free-range organic ground turkey

2 green onions, roughly chopped

½ cup fresh cilantro

¼ cup fresh Thai basil

2–3 cloves fresh garlic

1 tbsp fresh ginger

1 tbsp fresh lemongrass, finely chopped

¼ cup sweet onion

Juice of 1 fresh lime

1–2 tbsp coconut aminos or organic tamari

1–2 tbsp jalapeño juice

1 organic pasture-raised egg

1 cup sprouted gluten-free oat flour

Sea salt and black pepper, to taste

Crunchy Mango Jicama Salad

1½ cups jicama, thinly sliced or chopped

1 ripe mango, diced

1 avocado, diced

2 green onions, sliced

1–2 tbsp sesame seeds

Dressing

1 tbsp coconut aminos

1 tbsp toasted sesame oil

1–2 tbsp rice vinegar

Optional squeeze of fresh lime juice

Method

Add the green onion, cilantro, Thai basil, garlic, ginger, lemongrass, sweet onion, lime juice, coconut aminos, and jalapeño juice to a food processor. Pulse until finely combined and fragrant.

Transfer the herb mixture to a large bowl with the ground turkey and egg. Mix until combined. Add the sprouted gluten-free oat flour along with sea salt and black pepper and mix until the mixture holds together well.

Form into burger-style patties.

Air Fryer Method:
Air fry at 375°F for 10–14 minutes, depending on thickness, flipping halfway through if needed, until golden and fully cooked through.

Oven Method:
Bake at 400°F on a parchment-lined baking sheet for 18–22 minutes until cooked through and lightly golden.

Pan Method:
Cook in a lightly oiled pan over medium heat for about 4–5 minutes per side until browned and fully cooked through.

For the salad, add the jicama, mango, avocado, green onion, and sesame seeds to a bowl. Drizzle with coconut aminos, sesame oil, rice vinegar, and lime juice if using. Toss gently until combined.

Serve the turkey burgers warm over the crunchy mango jicama salad.

Notes

These burgers are great for meal prep and reheat really well throughout the week.

You can serve them in lettuce wraps, over jasmine rice, or with a Thai-inspired cabbage slaw.

For extra flavour, serve with spicy mayo, peanut sauce, or extra fresh lime.

The salad is best enjoyed fresh once the avocado is added.

Recipe by Taylor Robinson | Holistic Health & Wellness Chef | Dishing with Tay