Updated: Nov 21, 2020
1 lb. ground turkey/chicken or your go to veggie mix
3 tablespoons shallot, very finely diced (or red onion)
1 tablespoon Thai Spice Blend (Spice&Easy)
2 tablespoons chopped Thai or regular basil
1 teaspoon lime zest
1 scallion, chopped
1 finely chopped chili for extra heat
1 tablespoon fish sauce / soy sauce
¼ teaspoon white pepper
Crunchy Asian Slaw
1 cup grated carrots
1 cup shredded purple cabbage
1 scallion, thinly sliced
2 tablespoons lime juice (or rice wine vinegar)
1 tablespoon olive oil
1 teaspoon unrefined sugar or maple syrup
¼ teaspoon salt and pepper
1/4 cup mayo / vegan mayo mixed with
1–2 tablespoons sriracha or Sweet Chili dipping sauce
Preheat grill to medium-high.
Combine all the burger ingredients in a medium bowl and mix well. With wet hands, shape into 3 burgers, 1-inch thick. Place on a plate in the fridge.
Toss the slaw ingredients together in a medium bowl.
Mix the spicy aioli ingredients together in a small bowl.
Grill burgers on a well-greased, pre-heated grill 4-5 minutes each side until golden and cooked through.
Toast or grill the buns.
Spread aioli on the bottom bun, top with the burger, then the slaw, cucumber ribbons, more aioli, then the top bun.
Can be served in a lettuce wrap or over grains and greens for a healthy bowl! Enjoy!
At the Spice House our veggie burgers mix is 3/2/1 - (3 cups drained / cooked black beans / 2 cups cooked brown rice / 1 cup of oats)