Asian Turkey Burgers with Zucchini Noodles

Asian Turkey Burgers with zucchini noodles is a mega palate-pleasing clean and healthy dinner recipe. Paleo, Whole30, Low-Carb, Keto? Gotcha covered!

Asian Turkey Burgers Garlic Zucchini Noodles - a flavorful, healthy, clean paleo whole30 dinner recipe

This is the story all about how I tried making Asian Meatballs and they just wanted to be burgers. And the rest is history.

These burgers are infused with ginger, green onion, coconut aminos, garlic and sriracha, making them ULTRA flavorful!

In my humble opinion, a burger isn’t a burger without some funky fresh flavors added in, and these Asian-inspired flavors are KILLA!

I add an egg and some tapioca flour to the burger meat, which makes it extra spongy…kinda like meatloaf. Or meatballs. But in burger-form. If you’re not into it, no worries…simply omit the egg and tapioca flour, no harm, no fowl.

Asian Turkey Burgers with Garlicky Zucchini Noodles - whole30, paleo, keto, flavorful healthy dinner recipe

To go along with these burgers, I whipped up some silly simple zucchini noodles. Are we still zoodling? Honestly, zucchini noodles happen maybe once a year for me, because that’s how lazy I am…I’m too lazy to zoodle.

Anyway, these noodles. They’re sauteed in ghee, coconut oil, garlic, coconut aminos (or liquid aminos), and sriracha.

Garlicky Sesame Zucchini Noodles

E.Z.P.Z. lemon squeezy

Let’s make this dish!

How to Make Asian Turkey Burgers:

Add everything but the turkey  to a mixing bowl and whisk well to combine. Add the ground turkey and stir well using a fork or your hands, until everything is uniformly distributed. The meat will appear goopy…this is normal.

Heat 2 to 3 tablespoons of coconut oil in a cast iron skillet over medium-high heat. 

Divide the burger meat into quarters or thirds (depending on the burger size you’d like) and place on the hot skillet. Note that the meat will not form perfect patties that stick together, as the meat mixture is very wet. Don’t worry – it will hold together while you’re cooking it…simply drop big balls of the mixture on the skillet and you’re good to go.

Cook 5 to 8 minutes, until golden-brown and crispy. Carefully flip burgers to the other side, then cover the skillet and reduce heat to medium. Cook another 5 to 8 minutes, or until burgers are cooked through.

Asian-Inspired Turkey Burgers with Zucchini Noodles makes a clean and nutritious meal

How to Make Zucchini Noodles:

Heat the ghee and coconut oil in a large skillet over medium heat. Add the zucchini noodles and use tongs to toss the noodles until they are well-coated in oil.

Add the remaining ingredients for the zoodles and stir/toss well. Allow zucchini noodles to cook untouched until much of the liquid has leached out and sauce thickens, about 5 to 8 minutes. Stir well and continue cooking to desired done-ness.

Serve burgers over zoodles and enjoy!

Asian Turkey Burgers with Sesame Zucchini Noodles - a healthy clean whole30 paleo dinner recipe

Recipe Adaptations:

  • Omit the egg if you like firmer burgers. If you omit the egg, you can also omit the tapioca flour if desired. 
  • Use liquid aminos, Tamari, or soy sauce in place of coconut aminos.
  • Keep it mild by omitting the sriracha
  • Use ground beef or chicken instead of ground turkey for the burgers
  • If you like the flavor of sesame oil, replace the coconut oil with 2 teaspoons of sesame oil for the zucchini noodles.

If you’re digging the idea of enjoying these burgers on a bun, make my Gluten-Free Rice Buns  or Gluten-Free Hamburger Buns (Yeast Free).

Asian Turkey Burgers with Garlicky Zucchini Noodles - a healthy clean dinner recipe - paleo, whole30, keto, low-carb

More Burger Recipes:

Enjoy this clean, delicious meal!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Asian Turkey Burgers Garlic Zucchini Noodles - a flavorful, healthy, clean paleo whole30 dinner recipe

Asian Turkey Burgers with Garlic Zucchini Noodles

Course: Main Course
Cuisine: American, Asian, Fusion
Keyword: gluten free, keto, low-carb, paleo, turkey burgers, whole30
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 3 or 4 people
Author: Julia

Asian Turkey Burgers with Garlic Zucchini Noodles is a clean, nutritious, paleo, low-carb dinner recipe

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Ingredients

Asian Turkey Burgers:

  • 1 lb ground turkey
  • 1 large egg
  • 1/4 cup tapioca flour
  • 2 tsp sesame oil optional
  • 2 Tbsp coconut aminos or liquid aminos or soy sauce
  • 1 Tbsp fresh ginger peeled and grated
  • 2 cloves garlic minced
  • 2 green onions finely chopped
  • 2 tsp sriracha or more to taste
  • 1/2 tsp sea salt

Zucchini Noodles:

  • 4 medium zucchini spirallized
  • 3 Tbsp ghee or butter
  • 1 Tbsp coconut oil
  • 3 cloves garlic minced
  • 3 Tbsp coconut aminos or liquid aminos or soy sauce
  • 1.5 Tbsp sriracha
  • 2 green onions chopped
  • 2 tsp sesame seeds for sprinkling
  • pinch sea salt to taste

Instructions

Make the Turkey Burgers:

  1. Add everything but the turkey  to a mixing bowl and whisk well to combine. Add the ground turkey and stir well using a fork or your hands, until everything is uniformly distributed. The meat will appear goopy...this is normal.

  2. Heat 2 to 3 tablespoons of coconut oil in a cast iron skillet over medium-high heat.

  3. Divide the burger meat into quarters or thirds (depending on the burger size you’d like) and place on the hot skillet. Note that the meat will not form perfect patties that stick together, as the meat mixture is very wet. Don’t worry - it will hold together while you’re cooking it...simply drop big balls of the mixture on the skillet and you’re good to go.

  4. Cook 5 to 8 minutes, until golden-brown and crispy. Carefully flip burgers to the other side, then cover the skillet and reduce heat to medium. Cook another 5 to 8 minutes, or until burgers are cooked through.

Make Zucchini Noodles:

  1. Heat the ghee and coconut oil in a large skillet over medium heat. Add the zucchini noodles and use tongs to toss the noodles until they are well-coated in oil. Add the remaining ingredients for the zoodles and stir/toss well. Allow zucchini noodles to cook untouched until much of the liquid has leached out and sauce thickens, about 5 to 8 minutes. Stir well and continue cooking to desired done-ness.

  2. Serve burgers over zoodles and enjoy!

Asian Turkey Burgers with Sesame-Ginger Zucchini Noodles - paleo, keto, whole30, gluten-free, easy delicious healthy dinner recipe

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