I love a burger that’s bright, nutty, and not boring — these Thai Peanut Turkey Burgers hit that mark with savory peanut sauce, fresh herbs, and juicy turkey that stays tender. I’ve made them several times for weeknight dinners and casual cookouts, and the flavors hold up whether you skillet-sear or grill. If you like peanut-forward dishes, you’ll enjoy this twist on a classic; it shares flavor DNA with my favorite chicken satay with easy Thai peanut sauce.
Why Make This Recipe
- Bold flavor: the peanut-lime-fish sauce combo gives savory depth without heaviness.
- Lean protein: ground turkey keeps calories lower while delivering satisfying protein.
- Weeknight-friendly: patties cook in 8–10 minutes total, so dinner is fast.
- Versatile: serve in buns, lettuce wraps, or over rice for different meals.
- Personal note: I love this recipe because adding a touch of oil and panko prevents dryness and keeps the burgers juicy every time — a small change that made a big difference for me.
Also try a different take with the saucy vibe of chicken satay with Thai peanut sauce if you want a skewered version.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 8–10 minutes (pan or grill)
- Total time: 25 minutes
- Servings: 4 burgers (from 1 lb / 450 g ground turkey)
- Difficulty: Easy
- Method: Mix and form patties, chill briefly, then sear in a hot skillet or grill over medium-high heat until the internal temperature reaches 165°F (74°C).
My Experience Making This Recipe
I tested this several times, switching between stovetop and outdoor grill to compare texture. I learned that a light bind (1/4 cup panko + 1 tbsp oil) keeps patties from crumbling without making them dense.
How to Make Thai Peanut Turkey Burgers
Start by gently combining ground turkey with minced garlic, grated ginger, 2 tablespoons soy sauce (or tamari), 1 tablespoon fish sauce, 2 tablespoons creamy peanut butter, 2 green onions (sliced), 1/4 cup panko breadcrumbs, 1 egg (optional), and a pinch of salt and pepper. Form into four ¾-inch-thick patties, chill 10–15 minutes to set, then cook in a preheated cast-iron skillet or on a grill over medium-high heat (about 375°F surface temperature) for 4–5 minutes per side. Use an instant-read thermometer to confirm 165°F internal temperature, rest 3 minutes, and serve.
Expert Tips for Success
- Don’t overmix: combine ingredients just until uniform to keep texture tender; overworking toughens turkey.
- Use an instant-read thermometer: turkey must reach 165°F (74°C) for safety and juiciness. I prefer Thermapen-style thermometers for speed.
- Add fat for moisture: turkey is lean; 1–2 tablespoons of neutral oil or a tablespoon of mayonnaise helps retain juiciness.
- Chill patties before cooking: this firms them so they hold shape on the grill or in the skillet.
- Try a cast-iron skillet or a well-oiled nonstick pan for the best sear; for a saucier meal, serve with the peanut sauce from a Thai peanut buddha bowl recipe as inspiration for sauce texture.
How to Serve Thai Peanut Turkey Burgers
- Classic burger: toasted brioche bun, crisp lettuce, thin cucumber slices, and a spoonful of spicy-sweet peanut sauce.
- Low-carb option: serve wrapped in large butter lettuce leaves with shredded carrot and cilantro.
- Bowl-style: place patties over steamed rice or noodles and drizzle with extra peanut sauce; pair with a crunchy salad like this Thai peanut noodle salad for contrast.
- Presentation tip: garnish with chopped peanuts and lime wedges for texture and brightness.
Storage and Reheating Guide
- Refrigerator: store cooked patties in an airtight container for up to 3–4 days.
- Freezing: freeze raw patties separated by parchment in a freezer-safe bag for up to 3 months; thaw overnight in the fridge before cooking. Cooked burgers freeze well for 2 months; thaw in the fridge before reheating.
- Reheating: gently reheat in a 325°F oven for 8–10 minutes or in a covered skillet over medium-low heat until warmed through. If using a microwave, cover and reheat in short intervals to avoid drying out.
Recipe Variations
- Gluten-free: swap panko for gluten-free breadcrumbs or ground oats and use tamari instead of soy sauce.
- Dairy-free: this recipe is naturally dairy-free if you skip any cheese toppings; use coconut milk in the sauce for extra creaminess.
- Spicy: add 1–2 teaspoons sriracha to the patty mix or mix chili flakes into the peanut sauce.
- Holiday crowd-pleaser: scale up patties as sliders and serve with a tray of seasonal sides — for pairing ideas see these thanksgiving side recommendations.
Nutritional Highlights
- High in lean protein: turkey provides substantial protein with less saturated fat than beef.
- Healthy fats: peanut butter adds monounsaturated fat and flavor — control portion sizes of sauce to manage calories.
- Allergen info: contains peanuts and egg (if used) and usually soy (from soy sauce); to avoid allergens, substitute peanut butter with almond or sunflower seed butter and use gluten-free tamari. Aim for 1 burger per adult as a standard portion, or serve smaller sliders for parties.
Troubleshooting Common Issues
- Burgers fall apart: add 1–2 tablespoons panko or refrigerate patties 10–15 minutes to help bind.
- Dry texture: mix in 1 tablespoon oil or a beaten egg, and avoid overcooking — remove at 165°F and rest.
- No crust/soggy outside: ensure pan is hot (medium-high) and don’t crowd the skillet; a hot surface creates a quick sear.
Frequently Asked Questions
Q: Can I make these ahead for a party?
A: Yes—form raw patties, place them on a tray lined with parchment, cover tightly, and refrigerate up to 24 hours or freeze up to 3 months. Cook from chilled or fully thawed for best texture; frozen uncooked patties can cook straight from partially thawed if you add a minute or two per side.
Q: How do I keep the peanut flavor without making the burgers too greasy?
A: Use 2 tablespoons of smooth peanut butter and balance with acid (1 tablespoon lime juice) and a splash of fish sauce or soy. The acid brightens flavor so you use less peanut butter overall, keeping texture light.
Q: What’s the best binder for turkey patties so they aren’t dense?
A: Light binders like 1/4 cup panko and a single beaten egg work well. You can also use 2 tablespoons plain Greek yogurt for moisture and tenderness, but that adds dairy.
Q: Can I grill these without them sticking or breaking?
A: Yes—preheat the grill to medium-high and oil the grates. Chill patties before grilling, brush them with oil just before placing on the grill, and flip only once after a good sear (about 4–5 minutes per side). Use a thin spatula and gentle pressure.
Thai Peanut Turkey Burgers
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
Juicy turkey burgers infused with a savory peanut sauce and fresh herbs, perfect for weeknight dinners or casual cookouts.
Ingredients
- 1 lb (450 g) ground turkey
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons soy sauce (or tamari)
- 1 tablespoon fish sauce
- 2 tablespoons creamy peanut butter
- 2 green onions, sliced
- 1/4 cup panko breadcrumbs
- 1 egg (optional)
- Salt and pepper to taste
- Neutral oil for cooking
Instructions
- In a bowl, combine ground turkey, garlic, ginger, soy sauce, fish sauce, peanut butter, green onions, panko breadcrumbs, egg (if using), salt, and pepper. Mix until just combined.
- Form the mixture into four ¾-inch-thick patties.
- Chill the patties in the refrigerator for 10–15 minutes to set.
- Preheat a skillet or grill to medium-high heat (about 375°F).
- Cook patties for 4–5 minutes per side, using an instant-read thermometer to confirm internal temperature of 165°F.
- Rest the burgers for 3 minutes before serving.
Notes
For added moisture, use 1-2 tablespoons of neutral oil or a tablespoon of mayonnaise in the meat mixture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling or Skillet Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 burger
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg