Best 19 Thai Burgers Recipes

THAI-STYLE TURKEY BURGERS

Steps:

• Whisk egg and soy sauce together in a bowl; add cilantro, green onions, ginger, garlic, salt, and pepper. Mix turkey and bread crumbs into mixture and mix well; form into 4 patties.
• Heat a large non-stick skillet over medium heat. Place patties in the hot skillet; cover skillet and cook, turning once, until burgers are no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

THAI CHICKEN SLAW BURGERS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange hamburger buns, cut-sides facing up, in a single layer on a baking sheet.
• Toast buns under the preheated broiler until toasted, 30 to 60 seconds.
• Melt butter in a large skillet over medium heat. Cook and stir onion, tomato paste, and garlic in hot butter until onion is softened, about 5 minutes. Stir chili sauce, Worcestershire sauce, and sugar into onion mixture.
• Stir chicken and olive oil into the skillet; cook and stir until chicken is no longer pink in the center, 5 to 10 minutes.
• Whisk relish, lemon juice, and honey together in a large bowl; add coleslaw blend and toss to coat.
• Spoon chicken mixture into toasted buns and top with coleslaw.

THAI TUNA BURGERS

Steps:

• In a bowl, thoroughly mix minced tuna, bread crumbs, green onion, carrot, ginger, cilantro, sesame oil, ketchup, soy sauce, cumin, salt, pepper, and egg. Cover, and refrigerate for 30 minutes.
• Preheat oven broiler.
• Form tuna mixture into 6 patties, and place in a broiler pan on top oven rack. Cook, uncovered, 4 minutes per side, or until easily flaked with a fork. Serve on hamburger buns with lettuce and tomato.

THAI TURKEY BURGERS

Steps:

• In a small bowl, combine the vinegar, chili sauce, peanut butter and chili paste. Add the remaining slaw ingredients; toss to coat. Set aside., In a large bowl, combine the onion, cilantro, garlic and chili paste. Crumble turkey over mixture and mix well. Shape into four patties., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear. Serve on buns with slaw.

COCONUT BASIL CHICKEN BURGERS WITH THAI PEANUT PESTO

Steps:

• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
• For the slaw: Whisk together the lime juice and sugar in a medium-sized bowl to dissolve the sugar. Add the pear and carrot and toss to coat. Cover and chill until serving time.
• For the pesto: Place all of the ingredients except the tomatoes in a small food processor; process briefly until the mixture forms a coarse paste. Transfer to a small bowl and gently stir in the tomatoes. Cover and set aside.
• For the patties: Combine the coconut milk, lime zest, and lime juice in a 10-inch fire-proof skillet. Place the skillet on the grill rack and bring the mixture to a simmer. Continue cooking, stirring occasionally, until the mixture is thickened and reduced to 2/3 cup, about 15 minutes. Add the curry paste to the mixture and whisk until smooth. Transfer to a small bowl to cool.
• Place the chicken in a large mixing bowl. Add the cooled coconut milk mixture, basil, panko and salt. Using a large fork, mix the ingredients together gently but thoroughly. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns, making a slight indentation in the center of each patty.
• When the grill is ready, brush the grill rack with oil. Place the patties on the rack, cover, and cook for 4 minutes. Flip the patties, cover, and cook an additional 4 minutes, or until the juices run clear from the center of the patties when pierced. During the last few minutes of cooking, arrange the buns, cut side down, around the edges of the grill to toast lightly.
• To assemble the burgers: Distribute an equal amount of the slaw on the bottom buns. Top each with a patty and a dollop of the pesto. Add the bun tops and serve.

THAI BURGERS

Steps:

• Preheat grill for high heat.
• In a large bowl, mix together ground round, bread crumbs, lemon grass, shallot, chili peppers, and peanuts. Season with salt and pepper. Form into patties. If you are making these ahead of time, do not add peanuts until you are ready to grill.
• Lightly oil grate, and place burgers on grill. Cook for 3 to 5 minutes per side. Remove from grill, and sprinkle burgers with lime juice.

THAI TURKEY BURGERS (RACHAEL RAY)

Steps:

• Heat nonstick skillet or griddle pan over medium-high heat.
• Combine turkey, ginger, soy sauce, curry powder, salt, and scallions.
• Form 4 patties and cook on skillet, 4 minutes on each side.

TASTY THAI TUNA BURGERS

Steps:

• If baking(you can also fry-instructions below), preheat oven to 450 degrees F.
• In a small bowl, mix sauce ingredients. Place 2 tbls. of the sauce in a large bowl. Cover and chill the remaining sauce in the fridge.
• To the same large bowl, add the eggs, panko, soy sauce, and Thai chili sauce. Break up the tuna and add to the bowl. Add celery, green onions and red bell pepper. Salt and pepper to taste. Stir and let stand about 10 minutes.
• Using wet hands, shape the tuna mixture into 4 patties, about 3/4" thick.
• If you want to fry them, put the oil in a skillet and heat on medium high heat. Turn down the heat to medium and add burgers and saute about 4-5 minutes each side, turning gently.
• If you bake them, place on baking sheet. Bake at 450*F. for 10-12 minutes.
• To serve, spread sandwich buns with remaining mayo/ginger sauce. Add patties to the bottom half of bun. Top with baby greens, and top buns.
• Enjoy!

THAI-SPICED TURKEY BURGERS

Steps:

• In a bowl, mix the turkey, chopped spring onion, chopped chile, ginger, egg yolk, and most of the cilantro until fully combined, then use your hands to form two burger patties.
• Heat the coconut oil in a non-stick frying pan over a medium-high heat until melted. Fry the burgers for 5 minutes on each side until cooked through. Toast the pita and carefully slice open. Stuff with the watercress and place a burger in each. Finish with the sliced chile, remaining cilantro, sliced spring onion, and sliced tomato, if using.

THAI CARROT BURGERS

Steps:

• Heat the oven to 375 degrees. Warm 1 tablespoon of the oil over medium heat in a large sauté pan that has a lid. When hot, add the scallions and cook just until they begin to soften, about 2 minutes. Add the garlic, ginger, and serrano pepper and stir for 30 seconds, until fragrant. Stir in the carrots, salt, coriander, turmeric, and cinnamon. Cover and cook for 6 to 8 minutes, until the carrots are soft but not mushy.
• In a mixing bowl, whisk together the egg whites, peanut butter, and lime juice. Stir in the carrot mixture and the cilantro. Fold in the bread crumbs. Let sit for about 10 minutes to allow the crumbs to absorb some liquid. Adjust seasonings. Shape into 4 patties.
• In an oven-safe skillet or nonstick sauté pan, heat the remaining 2 tablespoons oil over medium-high heat. When hot, add the patties and brown 2 or 3 minutes on each side. Transfer the pan to the oven and bake for 12 to 15 minutes, until the burgers are firm and cooked through.

KIDNEY BEAN AND BLACK THAI RICE BURGERS

Steps:

• Combine black rice and water in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer until rice is tender, 45 to 50 minutes. Remove from heat. Let stand, covered, 10 minutes. Stir gently and measure out 3 cups; set aside.
• Heat oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic; cook and stir until golden, about 1 minute. Remove from heat.
• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Mash kidney beans in a large bowl until smooth. Add 3 cups cooked black rice, onion and garlic mixture, chile powder, paprika, turmeric, ketchup, nutritional yeast, bread crumbs, and vital wheat gluten, stirring well after each addition with a spoon or your hands until mixture is the consistency of soft dough. Shape into 8 patties and arrange on baking sheet.
• Bake patties in the preheated oven until browned, about 20 minutes. Flip patties and continue to cook until second side is browned, about 20 minutes more.

THAI-STYLE BURGERS

Steps:

• In small bowl, whisk together all spice mixture ingredients.
• In large bowl, stir together ground beef, carrots, onion, Chiles, bell pepper and salt. Add spice mixture; stir until well-combined. Stir in egg and bread crumbs. Shape mixture into 8 (4-inch) patties.
• To BBQ When the coals are at medium temperature place the burgers on the barbecue close to the coals and cook for about 3-4 minutes on each side.
• Brush slices of crusty bread with a little oil and place on barbecue to toast.
• Or, heat large nonstick skillet over medium-high heat until hot. Add 1 tablespoon of the oil; heat until hot. Add 4 of the patties; cover and cook 8 to 10 minutes or until browned and no longer pink in center, turning once. Repeat with remaining burgers, adding remaining 1 tablespoon oil. Serve in buns; top with favorite condiments.

THAI BURGERS

Steps:

• In a large bowl, mix all burger ingredients together except for the olive oil, adjusting the salt and pepper to taste; with hands lightly mix the mixture and shape into 4 equal patties about 1 inch thick, pressing in the middle to prevent it from bulging while cooking.
• Place the burgers in the refrigerator and allow to stand for 30 to 45 minutes to allow the flavors to blend.
• Separate the lettuce leaves from the core and wash under running water, place on paper towels to drain; wash the bell pepper, core, seed and slice into thin strips.
• In a large non-stick skillet, heat the olive oil, thoroughly coating the pan; add the shaped burgers and cook over medium-high heat until brown on the outside and cooked through, turning once, approximately 6 minutes per side.
• While the burgers are cooking, place all the dipping sauce ingredients in blender jar and blend until smooth and creamy; pour prepared sauce into individual serving dishes and set aside.
• To plate, place a couple of drained lettuce leaves on a plate, top with cooked burger, a few slices of cucumber and several slices red bell pepper. Sprinkle chopped basil on each serving. Place a dish of the dipping sauce on plate and serve.
• The prep time allows for the 30 to 45 minute refrigeration time.

COCONUT CURRY BLACK BEAN BURGERS - THAI STYLE!

Steps:

• Blend the black beans, red onion, garlic, 1/2 teaspoon salt, 1 teaspoon chile sauce, curry paste, coconut milk, 1 teaspoon brown sugar, cayenne pepper, and egg in a food processor until smooth. Scrape the mixture into a large bowl. Fold the bread crumbs and burger crumbles into the mixture. Form the mixture into 6 patties and place on waxed paper. Put in freezer for up to 30 minutes for patties to set.
• Prepare a grill pan or skillet with cooking spray and place over medium heat. Cook the patties until browned, 4 to 5 minutes per side.
• Meanwhile, combine the peanut butter, 1 teaspoon chile sauce, 1 teaspoon brown sugar, 1/2 teaspoon salt, turmeric, soy sauce, and canola oil in a saucepan over medium-low heat. Cook and stir until the peanut butter is melted. Reduce heat to low and simmer until hot, 3 to 5 minutes.
• Arrange patties on bottoms of hamburger buns. Drizzle sauce over each patty; top with carrot, cucumber, green onion, mint, and cilantro. Top with remaining bun halves and serve immediately.

THAI SHRIMP BURGERS

Steps:

• In a food processor, blend 1/3 of the shrimp into a paste. Add remaining shrimp; pulse until finely chopped. Transfer to a bowl. Add garlic, ginger, jalapeno, 1/4 cup cilantro, 2 green onions, 1/4 cup peanut sauce, bread crumbs and salt; combine with a fork. Divide into 4 portions. Pat with fingertips to flatten to about 4 inches wide. Refrigerate.
• Whisk remaining peanut sauce with lime juice and oil. Mix slaw with remaining onion and cilantro; toss with dressing. Refrigerate.
• For charcoal grill: Build a hot fire on one side of grill. Replace rack. When coals are covered with white ash, add burgers. Cover and cook, turning only once, until opaque throughout, about 3 1/2 to 4 minutes per side.
• Grill pitas until spotty brown and warm, a minute or so per side. Split crosswise. Place a burger on each of 4 pita halves. Top with slaw, then remaining pita halves.

THAI INSPIRED TURKEY BURGERS (LOW FAT)

Steps:

• Put the lemongrass, garlic, ginger, green onions, cilantro, chili flakes and lime zest into a food processor or chopper along with the water and blitz them until they are finely chopped and combined.
• Add the mixture to the turkey and also put in the egg white.
• Mix the turkey and the other ingredients together by hand until they are well combined.
• Put into the fridge to chill for about 30 minutes for them to firm up a bit.
• Take out of the fridge and shape into four equal sized burger patties.
• Then either fry them off in a pan as you would normally do or do as I do and brush them very lightly with a bit of extra virgin olive oil and cook them on a Foreman type grill. It takes about 8 minutes or so for them to be fully cooked.
• Serve.

THAI-SPICED PORK BURGERS

Steps:

• Whisk mayonnaise and lime juice in large bowl. Season with salt and pepper. Cover; chill. Puree green onions and next 3 ingredients in processor unitl smooth. Add mushrooms; process until finely chopped. Transfer to large bowl. Mix in pork and next 3 ingredients. Divide into 6 equal patties.
• Heat oil in heavy large skillet over medium heat. Fry burgers until brown and cooked through, about five minutes per side. Spread 1 tablespoon lime mayonnaise on bottom of each bun. Place burger atp mayonnaise. Add cabbage to remaining myonnaise in bowl; toss to coat. Top burgers with cabbage mistsure, dividing equally. Place buns tops on cabbage.

THAI CHICKEN BURGERS

Steps:

• In a small bowl, mix together mayonnaise, coconut, and mint. Cover, and refrigerate for at least 1 hour.
• In a large bowl, mix together ground chicken, panko crumbs, Thai peanut sauce, curry paste, green onion, parsley, soy sauce, garlic, lemon juice, lime juice, and hot pepper sauce. Be careful not to over-mix. Divide into 8 equal size balls. Flatten into patties about 1/2 inch thick.
• Preheat the grill for medium-high heat.
• Lightly oil the grill grate. Grill burgers for 6 to 8 minutes per side, or until well done. Serve on toasted buns with Coconut-Mint Mayonnaise.

PAD THAI PORK BURGERS

Steps:

• Burgers Pre-heat grill on high. Using a meat grinder, grind up each strip of pork tenderloin and place into a large mixing bowl. Add the next 9 ingredients (ending on the crushed red pepper). Mix together with hands, until just combined. Do not over-mix. Shape into 6 patties about ¾" thick with an indent in the middle. Brush grill with vegetable oil or spray with cooking spray. Place patties on grill and reduce heat to medium. Cook 4-5 minutes on each side turning only once. Set each burger on a bottom sesame seed bun and top with Pad Thai Sauce, shaved carrot, and sliced red onion. Lay on top bun and serve! Pad Thai Sauce Drizzle sesame seed oil in a skillet on medium heat. Add garlic and ginger, stir and cook for 1 minute. Add orange juice, soy sauce, fish sauce and honey. Simmer and reduce liquid to half. Add peanut butter and stir until sauce is thick and creamy. Take off heat, add cilantro and peanuts, and stir until combined.