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!

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.

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 sautéed in ghee, coconut oil, garlic, coconut aminos (or liquid aminos), and sriracha.

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.

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!

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).

More Burger Recipes:

• Baked Salmon Burgers
• Avocado Stuffed Turkey Burgers with Chipotle Aioli
• Burger Bowls with Chipotle Sauce
• Pesto Burgers with Caramelized Onions and Mushrooms
• Pan-Fried Bison Burger with Havarti and Pesto

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 @The.Roasted.Root on Instagram!

Asian Turkey Burgers with Garlic Zucchini Noodles

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

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Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

3 or 4 people

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:

• 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.

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!

Nutrition

Serving: 1of 3 - Calories: 319kcal - Carbohydrates: 5g - Protein: 32g - Fat: 16g - Sugar: 2g

Course: Main Dishes

Cuisine: American

Keyword: gluten free, keto, low-carb, paleo, turkey burgers, whole30

Servings: 3 or 4 people

Calories: 319kcal

Author: Julia