If you’ve been around here for a while then you know I love a good turkey and veggie burger and that’s exactly what we have here today! Asian turkey & butternut squash burgers loaded with lean ground turkey, steamed butternut squash spirals, green onions, panko breadcrumbs, sesame oil, and my favorite ingredient… sweet chili garlic sauce!
We load these juicy and healthy burgers up with the easiest quick pickled red onions and cucumbers plus my favorite creamy cashew butter sauce! Don’t skip these parts… THEY ARE SO GOOD and totally take these asian turkey & butternut squash burgers to the next level!
Get that burger recipe!
asian turkey & butternut squash burgers
Ingredients
- 1 lb lean ground turkey
- 1 (12oz) bag frozen butternut squash noodles/spirals (I like green giant)
- 1 cup panko breadcrumbs
- ½ bunch green onions thinly sliced
- ⅓ cup sweet chili garlic sauce
- 1 tsp toasted sesame oil
- healthy pinch salt and pepper
- 2 tbsps coconut oil
- handful greens
- 6 hamburger buns
for the quick pickled red onions and cucumbers:
- 1 cup apple cider vinegar
- 1 tbsp granulated sugar
- 1 ½ tsp fine sea salt
- 1 ½ cups water
- 1 red onion thinly sliced
- ¼ english cucumber thinly sliced
for the cashew butter sauce:
- 3 tbsps creamy cashew butter
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp lime juice
- 1 tsp maple syrup
- healthy pinch fine sea salt and ground ginger
- 1-2 tbsps warm water for thinning
Instructions
- Cook the frozen butternut squash according to the package instructions.
- Prep the quick pickled veggies: Combine the apple cider vinegar, sugar, and salt in an extra large mason jar or medium bowl. Whisk until the sugar and salt dissolve. Add in the water, sliced onions, and cucumber. Mix everything up then let sit in the fridge for at least 1 hour for pickling.
- Combine turkey, cooked butternut squash, panko, green onions, sweet chili garlic sauce, sesame oil, and a healthy pinch of salt and pepper in a large bowl. Mix together using your hands then form into 6 patties.
- Place patties on a plate then chill in the fridge for at least 30 minutes.
- Meanwhile, whisk together all the cashew butter sauce ingredients together in a small bowl until well combined and smooth.
- Heat 1 tbsp coconut oil in a large non-stick skillet over medium to med-low heat. Once the oil is melted, add 3 of the patties then cook on side one for 4-5 minutes then flip and cook on side two for another 4-5 minutes or until crispy and golden (and insides are no longer pink/reaches internal temperature of 165F). Repeat with remaining coconut oil and patties.
- Serve burgers on buns topped with the cashew butter sauce, a handful of greens, and quick pickled onions and cucumbers.
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your crispy buffalo chicken tacos in action. Peace!
xo
– ab
p.s. more burger recipes here!