Paleo Thai Turkey Burgers with Sriracha Mayo and Fresh Slaw Recipe
These Paleo Thai Turkey Burgers combine lean ground turkey with fresh herbs and spices to create a flavorful, healthy meal suitable for Whole30 and Keto diets. Topped with a zesty homemade paleo sriracha mayo and a fresh lime-dressed slaw, this recipe delivers a delicious low-carb alternative to traditional burgers served in lettuce wraps or paleo-friendly buns.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 5-6 burgers 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Thai-inspired
- Diet: Keto
Ingredients
Scale
Sriracha Mayo
- 1/3 cup homemade paleo mayo (or store bought paleo mayo, like Primal Kitchen or Sir Kensington’s)
- 2–3 teaspoons Paleo friendly sriracha sauce (I used Yellowbird)
- 1 clove garlic, minced
- 1 tablespoon fresh lime juice
- 1 teaspoon sesame oil
Burgers
- 1 lb ground turkey (not too lean)
- 1/2 small red onion, diced
- 2 tablespoons cilantro, minced
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1 tablespoon paleo friendly sriracha sauce
- 2 teaspoons coconut aminos
- 1/4 teaspoon sea salt
- Avocado oil or nonstick cooking spray, for cooking
Slaw
- 2 cups slaw mix
- 1 scallion, thinly sliced
- 2 tablespoons lime juice
- 1 tablespoon avocado oil (or olive oil)
- Sea salt and black pepper, to taste
Instructions
- Prepare the sriracha mayo: In a medium bowl, whisk together the paleo mayo, sriracha sauce, minced garlic, lime juice, and sesame oil. Set aside or refrigerate covered for up to one day before serving.
- Mix the burger ingredients: In a large bowl, combine the ground turkey, diced red onion, minced cilantro, ground ginger, garlic powder, sriracha sauce, coconut aminos, and sea salt. Mix well until all ingredients are evenly incorporated. Wet your hands slightly to prevent stickiness while shaping.
- Form patties: With slightly wet hands, shape the turkey mixture into 5-6 equal-sized patties.
- Cook the burgers: Heat a grill or skillet over medium heat and lightly brush or spray with avocado oil or nonstick cooking spray. Cook the patties for about 3 minutes per side, or until fully cooked through and internal temperature reaches 165°F (74°C). Transfer cooked patties to a plate.
- Prepare the slaw: In a bowl, toss the slaw mix with sliced scallions, lime juice, avocado oil, sea salt, and black pepper to taste until evenly coated.
- Assemble and serve: Serve the turkey burgers topped with the homemade sriracha mayo and the fresh slaw. Use iceberg lettuce wraps to keep the meal keto and Whole30 compliant, or serve with paleo or gluten-free buns if preferred. Enjoy immediately.
Notes
- You can make the sriracha mayo up to a day ahead and store it covered in the refrigerator.
- Using slightly wet hands when shaping patties helps prevent the mixture from sticking.
- Ensure turkey patties are cooked to an internal temperature of 165°F (74°C) for food safety.
- Substitute paleo-friendly mayonnaise and sriracha sauces to keep the recipe Whole30 compliant.
- Serve in lettuce wraps to maintain keto and Whole30 guidelines or use paleo/gluten-free buns as an alternative.
Keywords: Paleo Turkey Burgers, Whole30 Turkey Burgers, Keto Thai Burgers, Paleo Sriracha Mayo, Healthy Turkey Burger Recipe, Low Carb Burgers, Gluten Free Burgers
