Asian style turkey burgers are wrapped in egg roll, topped with sriracha mayo coleslaw and fried until perfectly crispy and golden.
These Asian turkey burgers with slaw are out of this world…I’m talking like the stuff dreams are made of good.
These Asian flavored turkey burgers are moist, juicy and bursting with flavor.
As if they’re not delicious enough, they’re topped with homemade Asian coleslaw, wrapped in egg roll wrappers, and fried until crunchy and perfectly golden.
Ummm….holy turkey Alyssa, where do you come up with this stuff?!? (I know, it’s like I’m reading your mind)
Let’s breakdown the easy recipe for these Asian Style Turkey Burgers:
First is the sriacha mayo slaw-it’s quick, easy and oh so good.
It’s made with shredded purple & green cabbage, carrots and scallions and then dressed with:
- Soy Sauce
- Ginger
- Rice Wine Vinegar
- Lime Juice
- Honey
- Garlic
- Mayo
- Sriracha
It gives these Asian turkey burgers the perfect sweet & tangy crunchy element.
Next, the Asian turkey burgers are made with:
- Ground Turkey
- Soy Sauce
- Garlic
- Ginger
- Oyster Sauce
- Sesame Oil
The ingredients get mixed together in a big bowl, shaped into patties and baked in the oven…Super easy so far, right???
Once they’re cooked through, they’re topped with that delicious homemade slaw, wrapped in egg roll wrappers, sealed, and fried until golden and crispy.
I promise you’ve never had a burger like this before.
For a healthier version, you could also bake the burgers instead of frying.
I’ll be honest though, I’ve done them both ways and while baking them still gave them a crispy texture, I much preferred the frying. (Isn’t everything always better fried?)
…And because burgers need their trusty fry sidekick, try these easy baked carrot fries on the side.
Be sure to use eggroll wrappers not wonton wrappers. The egg roll wrappers are bigger, making it easier to wrap your burgers in. They can usually be found in the refrigerated section (usually where the produce is) at your grocery store.
I used two egg roll wrappers per burger. Since they don’t fully wrap around the whole burger, I placed one wrapper on the bottom, then my burger and slaw in the middle, and then topped it with another wrapper.
Then, I gently folded up the corners, sealing with a little bit of water. While you don’t have to be a master at the folding part (god knows I wasn’t) as long as the edges are mostly sealed, they’ll be fine once they’re fried.
These juicy Asian turkey burgers are deliciously easy and a change from your usually hamburger. They’re packed with flavor and require minimum effort!
If you’re looking for another turkey burger recipe that’s a little healthier, try my mozzarella and spinach stuffed turkey burgers.
Asian Style Turkey Burgers with Slaw
Ingredients
Asian Coleslaw
- 1 cup Shredded Green Cabbage
- 1 cup Shredded Purple Cabbage
- 1 cup Shredded Carrots
- 2 Green Onions white and green parts, thinly sliced
- 1 tbsp Rice Wine Vinegar
- Juice of ½ Lime
- 1 tsp Fresh Ginger grated
- 1 tbsp Soy Sauce low sodium preferred
- 1 tbsp Honey
- 1 Garlic Clove minced
- ¼ cup Mayonnaise
- 2-3 tsp Sriracha optional
Crispy Asian Turkey Burgers
- 1 lb Lean Ground Turkey
- 1 Garlic Clove minced
- 2 Green Onions white and green parts, thinly sliced
- 1 tbsp Fresh Ginger grated
- 3 tbsp Soy Sauce light sodium preferred
- 1 tbsp Honey or brown sugar
- 1 tsp Onion Powder
- 2 tsp Oyster Sauce or Hoisin Sauce
- 1 tbsp Sesame Oil
- Juice of ½ Lime
- Pinch of Black Pepper
- 8 Egg Roll Wrappers
- Oil for frying
Instructions
Asian Coleslaw
- In small bowl mix together cabbages, carrots and green onion.
- In another small bowl, whisk together remaining ingredients and pour over cabbage mixture. Stir to combine and set aside.
Crispy Asian Turkey Burgers
- Preheat oven to 375 degrees. Line baking sheet with aluminum foil and place cooling rack on top, spray with nonstick cooking spray.
- Gently mix together all burger ingredients except the egg roll wrappers and oil. Form into 4 equal patties
- Place patties on cooling rack lined baking sheet and bake for 25-30 minutes or until cooking thermometer reads 165 degrees.
- Remove from oven and set aside to cool, about 5 minutes.
- Meanwhile, in large frying pan, add enough oil to fill the pan 1/2” deep. Heat over medium heat.
- To wrap the burgers: place 1 egg roll wrapper on clean surface and top with a spoonful of coleslaw in the middle. . Place burger on top of the coleslaw. Top with a second egg roll wrapper. Gently fold up the corners and tuck in the sides, sealing with a little bit of water. Repeat with remaining 3 burgers (it’s okay if they’re not perfectly wrapped!).
- Add wrapped burgers to hot oil, two at a time. Cook 2-3 minutes per side until golden and crispy. Remove and set aside on paper towel lined plate. (you may need to adjust your temperature if the oil gets too hot/cold)
- Serve immediately with a side of extra coleslaw and more sriracha if desired.
This is seriously clever, Alyssa! I love it 🙂 You are always coming up with wonderful and delicious ideas – and this is truly no exception.
Thank you Alexandra, you’re too sweet!