Red Curry Turkey Burgers
Kevin Alexander
Kevin Alexander Fit Men Cook
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498 Calories
28 g Carbs
40 g Protein
25 g Fat
Total Time
6 servings

Think turkey burgers are bland? Set your taste buds ablaze with this bold and spicy take on a classic gains favorite!

Burger Ingredients

  • 1½ lb 93% lean ground turkey
  • 1 tbsp garlic, minced
  • 2 tbsp Thai red curry paste
  • ⅓ cup red onion, diced
  • ⅓ cup cilantro
  • 1 dash black pepper

Special Spicy Sauce Ingredients

  • 6 tbsp safflower mayonnaise
  • 3 tbsp red chili sauce
  • 1 tsp ginger, minced
  • ½ tbsp fish sauce

Condiments Ingredients

  • 2 tomatoes, sliced
  • 1½ cup, shredded purple cabbage
  • ⅓ cup strips or slices carrots
  • ½ whole cucumber, thinly sliced
  • 1 oz cilantro


  • 6 pocket Ezekiel 4:9 whole-wheat pockets
  • 6 tbsp 2% greek yogurt, plain


  1. Preheat the oven to 400 degrees F.
  2. Mix sauce ingredients together in a small bowl and place in fridge until ready to serve burgers.
  3. Mix shredded cabbage and carrots together in a microwavable safe bowl along with a few tablespoons of water.
  4. Cover the bowl and heat in the microwave for 1-2 minutes to soften the veggies. Allow them to cool to room temperature.
  5. Place ground turkey in a large bowl. Add garlic, red curry paste, red onion, and cilantro. Mix well to combine. Add a pinch of pepper, if desired.
  6. Divide turkey mixture into six equal portions and shape into patties using your hands.
  7. Set a nonstick, oven-safe skillet on medium heat and spray with a little olive oil or cooking spray. Once the pan is hot, add the patties and sear on both sides for 3-5 minutes, then place entire skillet in the oven and bake at 400 degrees F for 6-8 minutes until cooked through. If you do not have an oven-safe skillet, place patties on a baking tray instead.
  8. Warm the wheat pockets or buns in microwave or oven.
  9. To build the burger: Add 1 tablespoon of Greek yogurt to the bottom of pocket. Layer sliced cucumber and tomato, then add the patty and top with a heaping tablespoon of the special sauce. Finish with the wilted cabbage and carrot mixture and a sprinkle of fresh cilantro to taste.