Thai curry turkey burgers with slaw are what happens when you get bored of the usual burger routine and decide to do something about it. Ground turkey gets mixed with red Thai curry paste, fresh chilies, shallot, and cilantro stems — then pan-fried in a cast iron skillet until deeply golden and cooked through. The slaw on top is bright and punchy: lime juice, fish sauce, shallot, cilantro, sweet crunch from the peppers. Together, it’s a burger that tastes like it came from somewhere interesting. Made in your kitchen, on a weeknight, in under 30 minutes.
Why You’ll Love These Thai Curry Turkey Burgers
Ground turkey gets a bad reputation for being dry and flavourless, and honestly, that reputation is deserved — when it’s not seasoned properly. These burgers fix that problem entirely. The red curry paste brings moisture, heat, aromatics, and colour all at once, and the cilantro stems add a brightness that the leaves can’t quite replicate. Every bite actually tastes like something.
The slaw isn’t just garnish. It’s doing real work here — cutting through the richness of the burger with lime and fish sauce, adding crunch, and pulling the whole Southeast Asian flavour profile together. Don’t skip it or swap it for something milder. It belongs.
This is also a recipe that scales well for a crowd. The yield is seven patties, which is slightly odd and completely intentional — Andrea has made this recipe enough times to know that’s exactly how the math works out for two pounds of turkey. Make the full batch, eat what you need, and freeze the rest.
Ingredients
For the Burgers
- 2 lbs ground turkey
- 3 tablespoons red Thai curry paste
- 1 shallot, minced (about 2 tablespoons)
- 2 tablespoons finely chopped cilantro stems
- 1–2 Thai chilies, thinly sliced
- ⅓ cup + 1 tablespoon Italian bread crumbs
- Hamburger buns
- Vegetable oil
For the Slaw
- 1 bag pre-shredded coleslaw (about 4 cups)
- 1 red pepper, thinly sliced
- 1 shallot, thinly sliced
- ¾ cup roughly chopped cilantro
- 1 tablespoon granulated sugar
- 3 tablespoons freshly squeezed lime juice
- 2 tablespoons fish sauce
- 1 tablespoon vegetable oil
Tips for the Best Results
Use Cilantro Stems, Not Leaves, in the Patty
The stems are firmer, hold up to mixing and heat, and have an intense, concentrated flavour. Leaves are more delicate and will go limp and disappear into the patty. Save the leaves for the slaw, where they belong.
Wet Hands Are Non-Negotiable
Turkey is sticky. Slightly wet hands let you divide and shape the patties without the mixture gluing itself to you. Keep a bowl of water nearby and wet your hands before forming each patty.
Don’t Touch the Burgers for the First 6 Minutes
Resist the urge to press, peek, or flip early. That golden crust on the first side is what makes these burgers. Let them cook undisturbed on medium heat for a full 6 minutes before you flip. If they resist the spatula, they’re not ready.
Make the Slaw First
The slaw gets better as it sits — the lime juice, fish sauce, and sugar work together to lightly soften the cabbage and mellow the shallot. Make it before you cook the burgers so it has 10–15 minutes to come together while the patties are in the pan.
Toast Your Buns
Non-negotiable. A toasted bun holds up to the slaw without going soggy and adds a slight crunch that the whole sandwich needs. Thirty seconds in a dry skillet or under the broiler is all it takes.
How to Make Thai Curry Turkey Burgers with Slaw
Step 1: Mix the patties. Add the ground turkey, red Thai curry paste, minced shallot, chopped cilantro stems, sliced Thai chilies, and bread crumbs to a mixing bowl. Mix well until everything is evenly combined.
Step 2: Form the patties. Using slightly wet hands, divide the mixture into seven equal portions and shape each into a patty. Try to make them an even thickness throughout so they cook consistently.
Step 3: Cook the burgers. Preheat a 12-inch cast iron skillet over medium heat. Add about a tablespoon of vegetable oil. Once the oil is hot, add the patties — working in batches if needed so you don’t crowd the pan. Cook for about 6 minutes on the first side until deep golden brown, then flip and cook for another 7–8 minutes until cooked through. Ground turkey is done at 165°F.
Step 4: Make the slaw. While the burgers cook, add the coleslaw, sliced red pepper, sliced shallot, and chopped cilantro to a bowl. Toss to combine. Sprinkle over the sugar, then add the lime juice, fish sauce, and vegetable oil. Toss well to coat everything evenly.
Step 5: Assemble and serve. Toast your buns. Top each burger with a generous pile of slaw and any other toppings you like. Serve immediately.
More Burgers and Sandwiches Worth Making
- Roasted Red Pepper and Feta Turkey Burgers — same protein, completely different flavour direction
- Chicken Teriyaki Sandwiches with Zesty Slaw — another slaw-forward sandwich situation
- Chili Shrimp Burgers with Grilled Onion and Avocado Mayo — for when you want to take it somewhere unexpected
Into the Thai Flavour Profile?
- Thai Rice Noodle Salad — bright, herby, and completely satisfying
- Herb and Ginger Green Sauce — would make a very good extra topping on these burgers
External Resources
- How to Work With Thai Curry Paste — Serious Eats — which pastes to use when, how to store them, and how to get the most out of them
- Fish Sauce 101 — Bon Appétit — what it is, why it works, and why you shouldn’t be afraid of it
Frequently Asked Questions
Can I grill these instead of pan-frying them?
You can, with a couple of caveats. Turkey burgers are softer than beef burgers and can fall apart on the grill, especially if the grates aren’t well-oiled or the patties are made too thin. Make the patties a bit thicker than you normally would, chill them for 15–20 minutes before grilling, and make sure the grill is very hot and well-oiled before they go on. Don’t move them until they release cleanly from the grates.
How spicy are these Thai curry turkey burgers?
Moderately spicy — the heat comes from both the curry paste and the fresh Thai chilies. For mild, start with 1 tablespoon of curry paste and skip the chilies entirely. For medium, use the full 3 tablespoons of paste and 1 chili. For hot, go 2 chilies or more.
Can I substitute a different curry paste?
Red Thai curry paste is the go-to here. Green curry paste will work and is slightly more herbal and floral. Yellow curry paste is milder and earthier. Avoid massaman or panang for this recipe — they have a different flavour profile that doesn’t quite fit the burger format.
What’s the best way to tell when a turkey burger is fully cooked?
A meat thermometer is the most reliable method — 165°F in the centre. Visually, the burger should be firm (not squishy) when pressed, with no pink remaining when cut open. The outside should be deep golden brown on both sides.
Can I make the patties ahead of time?
Yes. Form the patties and layer them between sheets of parchment paper. Refrigerate for up to 24 hours or freeze for up to 3 months. Cook directly from the fridge; if cooking from frozen, add a few extra minutes to the cook time and use a lid for part of the cooking to help them heat through.
What toppings work well on these?
The slaw is the main event, but avocado or sliced cucumber adds a cool contrast to the heat. A smear of mayo or sriracha mayo on the bun is a natural fit. Keep it simple — the burger is already doing a lot of flavourful work.
Can I make these without fish sauce in the slaw?
Yes. Soy sauce is the most common substitute and works well — use slightly less since it’s saltier. Coconut aminos is another option if you want to keep it gluten-free. The fish sauce brings a depth and umami that’s hard to exactly replicate, but both substitutes get you close.
Thai Curry Turkey Burgers with Slaw
- Yield: Makes 7 Burgers
Ingredients
For the Burgers
2lbs ground turkey
3 tablespoons red Thai curry paste
1 shallot, minced (about 2 tablespoon)
2 tablespoons finely chopped cilantro stems
1–2 thai chilies, thinly sliced
⅓ cup + 1 tablespoon italian bread crumbs
Hamburger Buns
Vegetable oil
For the Slaw
1 bag pre-shredded coleslaw (about 4 cups)
1 red pepper, thinly sliced
1 shallot, thinly sliced
¾ cup, roughly chopped cilantro
1 tablespoon granulated sugar
3 tablespoons freshly squeezed lime juice
2 tablespoons fish sauce
1 tablespoon vegetable oil
Instructions
- To a mixing bowl, add the ground turkey, curry paste, shallot, cilantro, chilies and bread crumbs. Mix well to combine.
- Using slightly wet hands, divide the mixture into seven equal portions and form into patties.
- Preheat a large 12-inch, cast iron skillet. Add about a tablespoon of vegetable oil. Once the oil is hot add the patties. Cook for about 6 minutes on the first side until golden brown. Flip the patties and continue cooking for another 7-8 minutes until the patties are cooked through.
- In the meantime, add the coleslaw, red pepper, shallot and cilantro to a bowl. Toss to combine. Sprinkle over the sugar. Add the lime juice, fish sauce and vegetable oil and toss well to combine.
- Serve the burgers on toasted buns topped with the slaw and your favorite toppings.
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