Asian Turkey Burgers



Serving size

1 quarter pound hamburger
30 Minutes

This recipe can be multiplied but does not make very good leftovers.

Asian Turkey Burgers


1 clove Garlic, raw (minced)
1 Small Shallots, raw (minced)
1 Tbsp. Ginger root, raw (peeled and minced)
1/4 cup Lime juice, raw
1/8 tsp. Cayenne pepper
1/4 tsp. Salt
1 to taste Black pepper
8 ounces Turkey, ground, 93% lean, 7% fat, raw (breast)
2 tsp. Olive oil
1 Tbsp. Hoisin sauce (or gluten-free hoisin sauce)
1 tsp. packed Light brown sugar
1 tsp. Low sodium soy sauce (or gluten-free tamari sauce)
1/8 tsp. Red Pepper Flakes
2 roll Whole wheat hamburger buns (or gluten-free hamburger buns)


Mix together the garlic, shallot, ginger, lime juice, cayenne pepper, salt, pepper and ground turkey until well blended. Pat into two hamburger patties.

In a separate bowl mix together the hoisin sauce, olive oil, brown sugar, soy sauce and red pepper flakes.

Preheat the grill or preheat the oven to 400°F. Place a grill pan in the oven while it preheats. When the grill or oven is hot spray the grill (or grill pan) lightly with oil. Place the burgers on the grill and then spoon a little bit of the basting sauce over each burger.

Cook for about 5 minutes and turn. Baste again and cook for another 3 minutes. Baste and turn and then baste again using up the remainder of the sauce. After about 3 - 5 minutes turn one final time and then serve on toasted buns.

Serve this recipe with one of these vegetable side dishes.

Bok Choy Slaw

Place the bok choy, basil, sesame oil, rice vinegar, soy sauce, sugar and pepper in a stainless or glass mixing bowl. Toss well and chill.

Cole Slaw

Place celery seed, flour, dry mustard, granulated sugar, egg yolk, cayenne pepper, salt and milk in a blender. Blend on low while slowly adding the vinegar. Transfer contents of blender to a sauce pan and heat over high heat, whisking continuously. As the sauce heats, check the temperature with a…

Cucumbers & Dill in Sour Cream

Mix the sour cream, shallot and salt together. Place in refrigerator and chill well. When ready to serve slice the cucumbers into half rounds. Place the cucumbers in the dill sauce and toss until coated. Place a slice of romaine lettuce on a chilled salad plate and top with the…

Napa Cabbage Salad

Combine the vinegar, honey, maple syrup, sesame oil, and soy sauce in a sauce pan. Place over medium-high heat and whisk while bringing to a boil. When the dressing boils, remove it from the heat immediately. Chill for at least 3 hours. Heat a non-stick skillet over medium-high heat and…

Salad with Sweet Soy Dressing and Goat Cheese

Mix together the soy sauce, peach preserves, vinegar, orange juice and olive oil until well blended. Chill. Shape the goat cheese into two rounds about 1/2 inch thick. Pat the sesame seeds onto each side. Place in freezer for about 10 minutes and then keep refrigerated until ready to use.…

Thai Cucumber Salad

Combine the rice vinegar, lime zest, Tabasco Z-sweet, red onion, cucumber slices, and cilantro leaves in a glass or stainless steel bowl. You can add the peanuts now and let them marinate. They will be slightly chewy, but I prefer to sprinkle them over the top of the salad right…

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce, gluten-free hoisin sauce, and gluten-free hamburger buns in this dish.


This is NOT a low sodium recipe.

Recipe Notes

These are such savory and delicious burgers you’ll want to have them often. Sweet, salty, tart and umami all at once with being juicy and tender as any burger should be.

"Anybody who doesn't think that the best hamburger place in the world is in his home town is a sissy."

Calvin Trillin, Author