Spicy Thai Turkey Burgers with Quick Pickles and Chili Aioli

These turkey burgers bring bold Southeast Asian flavors to your table. Juicy patties are seasoned with fresh ginger and shallot, then seared to perfection. Topped with tangy quick pickles, smoky roasted bell pepper and a creamy chili aioli, every bite is a balance of sweet, spicy and savory.

Serve these burgers with crispy potato wedges for a satisfying meal. The extra chili aioli makes a fantastic dipping sauce for the wedges. This recipe is perfect for a weeknight dinner that feels special.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Cut potatoes into ½-inch wedges. Toss with 1 tablespoon oil, half the fry seasoning and a pinch of salt. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden and crispy.
2. While potatoes roast, prepare the pickles: Thinly slice the cucumber. In a small bowl, combine 2 teaspoons vinegar, 1 teaspoon sugar and a pinch of salt. Add cucumber slices and toss to coat. Set aside to quick-pickle.
3. Roast the bell pepper: Place the whole bell pepper on a baking sheet or directly on a gas burner. Roast at 425°F or over flame until skin is charred and blistered, about 10-15 minutes. Transfer to a bowl, cover with plastic wrap and let steam for 5 minutes. Then peel off skin, remove seeds and slice into strips.
4. Make the chili aioli: In a small bowl, mix mayonnaise with sweet Thai chili sauce. Set aside.
5. Prepare the patties: Grate or finely mince ginger and shallot. In a bowl, combine ground turkey, grated ginger, shallot, remaining fry seasoning, 1 teaspoon salt and a few grinds of black pepper. Mix gently and form into 2 equal patties, about ½-inch thick.
6. Cook the patties: Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add patties and cook until browned and cooked through, about 4-5 minutes per side. Internal temperature should reach 165°F.
7. Toast the buns: Split brioche buns and toast in the skillet or oven until lightly golden.
8. Assemble the burgers: Spread chili aioli on the bottom half of each bun. Top with a patty, a few slices of roasted bell pepper and a generous amount of pickles. Close with the top bun.
9. Serve with potato wedges and extra chili aioli for dipping.

Recipe Tips

FAQ

Can I use ground chicken instead of turkey?

Yes, ground chicken works well as a substitute. Cook to an internal temperature of 165°F.

How do I make the pickles ahead of time?

The quick pickles can be made up to 2 days in advance and stored in the refrigerator.

What can I use instead of brioche buns?

Any soft burger bun or even lettuce wraps will work. Adjust toasting time as needed.