Name: Thai Sweet Chili Turkey Burgers
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb ground turkey; 1/4 cup Thai sweet chili sauce, plus more for serving; 2 green onions, finely chopped; 2 tablespoons fresh cilantro, chopped; 1 tablespoon soy sauce; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon vegetable oil, for grilling; 4 burger buns, toasted; Lettuce leaves and sliced cucumber, for serving

Alright, so let me tell you about these turkey burgers

I’ve made a lotta burgers. Some good, some reminiscent of hockey pucks (don’t ask, it was a dark winter). But these Thai Sweet Chili Turkey Burgers? Oh, buddy. I whipped these up one night when I was trying to avoid running to the store (aka living the lazy chef dream) and, honestly, they disappeared so fast I barely got one. My little cousin says they taste like summer holidays in a bun. Not too sure what she means but hey, praise is praise. Plus, one time my neighbor popped round and said, “What smells so good?” If that’s not a win, what is?

Why I keep making these burgers (and you probably will too)

I make this recipe when I want something really vivid and juicy but can’t be bothered with hours in the kitchen, you know? My family basically riots if I forget the sweet chili sauce (learned that the hard way). And I think it’s also the crispy little edges on the patties—sometimes they look a bit odd but trust me, totally worth it. The slight hit from the ginger plays nice with the chili. There were days I’d get frustrated about the patties being a bit sticky. Wait, actually—lean turkey is kinda tricky like that. So now I just coat my hands with a wee bit of oil, and it’s a cinch. Also, I sometimes double the sauce just for dunking. (No regrets, ever.)

Here’s the stuff you’ll need — substitutions welcome

500g ground turkey (sometimes I mix in a bit of chicken if that’s what’s left — works fine)
3 tbsp Thai sweet chili sauce (My Aunt Sue says always use Mae Ploy, honestly, supermarket own brand is fine too)
2 tsp grated ginger (dried’s ok if you really must, just halve it)
2 spring onions, finely chopped (or a heavy handful of chives, that’s worked for me when I forgot spring onions existed)
1 garlic clove, minced (but if your soul has decided on 2 cloves, I won’t judge)
1 small carrot, grated (if you want, or leave it out if you hate carrots)
1 egg (sometimes none if my turkey’s already very sticky, just see how it feels)
½ cup breadcrumbs (panko, regular, or even crushed cereal one time—maybe don’t use Fruity Pebbles)
1 small red chili, deseeded and minced (optional but it turns the flavor dial up)
Salt and pepper to taste
Oil for cooking (any you’ve got… olive, veg, coconut, yak butter—wait, maybe not that last one)
Burger buns, lettuce, cucumber slices for stacking (my friend swears by ciabatta rolls; not sure I’d go that far but you do you)
Extra Thai sweet chili sauce for drizzling

How to actually make these things (for real, it’s easy)

Grab a big bowl. Dump in the turkey, sweet chili sauce, ginger, spring onion, garlic, and carrot (if using — sometimes I forget and add it later, not a big deal). Crack in the egg and scatter over the breadcrumbs. Toss in chili if you’re feeling brave.
Season with salt and pepper. Get messy—mix with your hands (bonus: stress therapy). If it feels more like soup than burger mix, just add a bit more crumbs. I usually sneak a taste here, though raw turkey isn’t everyone’s cup of tea — your call.
Shape into 4 big patties (or 5 if you want smaller). If the mixture refuses to behave, oil your hands. If all else fails, chill it for 10 minutes — helps it firm up. And don’t panic if they’re lumpy. They still taste awesome.
Heat a frying pan (medium heat, mostly). Glug in some oil. When it’s hot, cook the patties—about 4–5 minutes each side. They should get golden with a few crispy, almost caramelized bits. (Don’t move them too soon, or they stick. By the way, learned that the hard way.)
Rest them for a second while you toast the buns – this is critical for burger architecture. The bun soaks up all that saucy goodness.
Stack with lettuce, cucumber, and another big drizzle of sweet chili sauce. Build as high as your mouth allows. And there ya go!

Things I learned (sometimes painfully)

If you grill instead of pan fry, be warned: turkey burgers stick to bare grill grates like nobody’s business. Oil the grill. Or better yet, a grill mat is magic (here’s one I like).
Patty falling apart? Chilling helps but so does extra breadcrumbs.
Too dry? Add 1 tbsp mayo into the meat mix. Life-changing. Or at least burger-changing.
No fresh ginger? Ground will do, but it’s got more punch—start with less.

Some weird (and good… and not-so-good) variations

I’ve tried adding a bit of peanut butter for a satay vibe — not authentic but hey, it works! (Like a teaspoon, not a bucket, don’t get wild.)
Once swapped in finely diced apple instead of carrot. Tasted a bit, um, odd if I’m honest. Maybe skip that one.
Fish sauce? I did a tiny splash once and it made things funky, but if you’re a fan, you might dig it.
For a lower-carb thing, skip the bun and pile it all on a big lettuce leaf. Not as fun, but feels virtuous.

Do you really need fancy equipment? Nope

Big mixing bowl — essential, but honestly any large-ish pot will do in a pinch. One time I even used a salad spinner bowl (without the spinner part, obviously).
Nonstick pan or griddle. Cast iron is class, but regular pans work fine — just watch the heat. If you only have a grill, see the note above about things sticking.
A spatula (fish slice, flipper, whatever you call it) — I use a regular turner. Don’t have one? Two forks and some courage will do.

Storing leftovers — laughs in hungry family

Pretend you’ll have leftovers. If you do, wrap patties up and fridge ‘em for up to 2 days. Best reheated gently in a pan — or the microwave if you’re not fussy (I am, though; it’s just not the same). They freeze pretty well too, on those shockingly rare occasions there are any left. But honestly, in my house it almost never comes to that because people start nibbling straight form the paper towel.

How I like to serve these (and the fam’s little traditions)

I pile up my burger with lettuce, some sliced cucumber, and an extra wallop of sweet chili sauce. Sometimes the kids want sliced cheese (not traditional but they argue about everything). We do big baskets of oven fries and pass around a bowl of chopped coriander — people sprinkle what they want. If the sun’s out, I pair it with ginger beer. Bit odd but, hey, it works for us. Oh, and last summer we started putting out mango slices on the side — try it. So refreshing. For more funky burger stacking ideas, I sometimes scrounge for inspiration at Bon Appétit’s version.

Pro tips (learn from my slip-ups, please)

Don’t rush the pan preheat — I once thought ‘eh, close enough’ and ended up with sad, pale burgers. Have patience (I’m still learning that one, honestly).
Mash the mix really well. Once, I barely mixed and ended up with a raw garlicky bit in one bite. Not ideal.
If you overload the bun, it squishes out the sides. Tastes great, but you’ll wear it.
I once went heavy-handed with the chili — it turned into a dare instead of dinner. Go slow, taste as you go.

People actually asked me these… so here goes

Can I make these ahead?: Oh totally. Burgers taste even better day two, I think. Fridge the patties raw, then cook when you’re ready. Or even cook and reheat (just don’t microwave too long—they dry out).
Do you have to use turkey?: Nope! Ground chicken works fine (maybe even better, some days). Pork felt too rich for me, but you do you. One time I tried it with firm tofu—eh, it was OK but you have to really squeeze all the water out.
How spicy are these?: Not crazy spicy unless you add extra chili. My granny manages fine; the chili sauce is pretty gentle. For real heat, chuck in more fresh chili.
What kind of buns?: I like classic soft buns, but I’ve used those fancy seeded ones from the bakery down the street. Ciabatta goes a bit chewy but some people (my mate Mark) swear by it. On second thought, just use what you like or what you have.
What goes best alongside?: Fries, obviously (try sweet potato fries if you’re feeling fancy). Or a peppery slaw. Once, I had them with watermelon slices and that was oddly good, too.

Anyway, thanks for sticking with me through this ramble. If you want to go a bit more authentic with your chili sauce, check out Hot Thai Kitchen’s homemade recipe — but good old store-bought is honestly fine most of the time.