Last updated on April 30th, 2023

Asian Turkey Burger Lettuce Wraps

Nothing is more satisfying than quickly pan-frying fresh Asian Turkey Burgers from scratch with ingredients I already have at home.  AND…it’s even better when the lettuce, which typically goes inside a burger, becomes the actual bun encasing these delicious burgers. These burgers pair well with Crunchy Keto Red Cabbage Coleslaw for a filling meal.

I can put my hands on deck with these lettuce-wrapped turkey burgers and enjoy a good solid bite. Yep, the lettuce bun idea is real, and it works!

Let’s talk about the turkey burgers for a minute. 

These Asian Turkey Burgers are infused with flavourful Thai, Korean and Chinese ingredients that you may already have in your pantry but can easily buy from your local grocery store. No special ingredients, such as gochujang or kimchi (Korean) or Sichuan peppercorns (Chinese), are needed to spice up ground turkey into tasty burgers.

These Asian Turkey Burgers are easy to make and taste great paired with my Crunchy Red Cabbage Coleslaw for weeknight meals. I often double the recipe to purposely have leftovers for lunch or meal prep the burgers and freeze them.

Why you’ll love Asian Turkey Burger Lettuce Wraps

• Meaty full of Asian flavours that elevate a bland burger. 
• Filling burgers without the craving for burger buns.
• All the flavour is in the burger, so you don’t need to add many fillers.
• Low-carb and keto-friendly, that will fit into your carb-counting budget.
• Completely gluten-free with no binding ingredients such as bread crumbs or eggs.
• Quick to pan-fry for a delicious seared crust that is easy to coat with the hoisin sauce.
• An easy way to enjoy a burger without adding unnecessary carbs.
• One thing about eating Asian Turkey Lettuce Wraps is that there is no stodgy bread getting in the way of eating a whole burger.

Ingredients to make Asian Turkey Burger Lettuce Wraps

Turkey Burger Ingredients

Ground Turkey – Good quality ground turkey that is not lean works well in this recipe.

Almond Flour – optional, but it can help bind the meat so that it doesn’t come apart while cooking.

Red Onion – Finely diced.

Green Onions – Roughly chopped, as it’s nice to see specks of colour in the burger.

Cilantro – Finely chopped.

Garlic Cloves – Crushed or minced.

Sweet Thai Chilli Sauce – Any store-bought is ok to use since only a small amount is needed. Check the recipe card below for a sugar-free recipe.

Ponzu Sauce – Look for this in the aisles dedicated to Asian cuisine.

Sesame Oil – Optional, but adds flavour.

Chilli Flakes – Optional and add your desired amount.

Soya Sauce – Adds colour and flavour.

Salt & Pepper – Adjust to your desired taste.

Oils & Basting Sauce

Avocado oil – Or any cooking oil for pan-searing the burgers.

Hoisin Sauce – Look for this in the aisles dedicated to Asian cuisine. It’s like a Chinese BBQ sauce and tastes delicious when brushed over the burgers.

Lettuce Wraps & Coleslaw

Iceberg Lettuce – Outer leaves removed and cut into quarters from stem end to the top end.

Crunchy Keto Red Cabbage Coleslaw – or any low-carb coleslaw.

How to make Asian Turkey Burgers

Mix all the turkey burger ingredients (except the hoisin sauce) into a mixing bowl by hand or electric mixer.

Divide the mixture into four and make four patties about 1/2 inch thick. Alternatively, use a burger maker to make 1/4-pounder-size burgers.

Heat 1-2 tablespoons olive oil in a skillet or pan on medium heat. Carefully place the burgers in the pan and sear them until golden and cooked, about 5-6 minutes on each side. Please resist the urge to fiddle with them and let them develop a good crust before flipping.

Add a couple of teaspoons of hoisin sauce over each burger and brush the surface to coat. Flip over and cook that side for a few minutes. Add more hoisin sauce on the flipped side and cook again until charred.

What’s the best lettuce to use for Asian Turkey Burgers?

Iceberg Lettuce – Cut whole lettuce into quarters and remove a few outer leaves, top a burger over one quarter, add your fillings and top with another lettuce quarter.

Butter Lettuce – Hard to find, but it’s soft and pliable, perfect for wrapping burgers.

Green or Red Leaf Lettuce – Cut a quarter piece off each leaf at the stem end and use the soft leafy parts to wrap the burgers.

Romaine Lettuce – Fold a piece of lettuce along the stem, take a knife and slice the stem away, leaving the leafy part intact to wrap around the burger.

Low-Carb Alternatives to Lettuce Wraps

• Cauliflower rice – for a larb recipe or poke bowl, without any grains.
• Meatballs with low-carb Asian dip – form the meat into meatballs and serve with a spice dip.
• Portobello mushroom caps – Grill portobello mushrooms and use them as burger buns instead.
• Low-carb burger buns – Keto Burger Buns are slowly becoming available; check your local grocery store.

Topping Suggestions for Asian Turkey Burgers

You might like these burgers topped with melted or Caramelized Onions OR both! Everyone has a favourite. Here are some other topping ideas:

• Cucumbers
• Onions
• Coleslaw
• Shredded lettuce
• Pickles
• Grilled Veggies
• Jalapenos
• Beefsteak tomatoes
• Fried Egg
• Avocadoes

Flavour ideas for Turkey Burgers

Spices

Tex-Mex – add cumin, paprika, jalepenos.

Indian – add cumin, garam masala, turmeric, and chilli powder.

Shawarma – add cumin, sumac, ginger and garlic.

Greek – add oregano and feta cheese.

Sauces 

Mayonnaise – sometimes this does the trick without fuss.

Ponzu Mayo – add Ponzu sauce to the Mayo for a little tangy kick.

Sriracha Mayo – add spice to mayo for a little more kick!

Yogurt cucumber – skip the mayo and make yogurt and cucumber (raita) instead.

Storage and Freezing Tips

Storage:

Prepared burgers can be kept in an airtight container in the fridge for up to 3 days. Refrigerate mixed and uncooked turkey burger meat (or divided burgers) in an airtight container for 2 days. Place formed burgers in between layers of wax paper to keep their shapes.

Freezer:

Place cooked burgers in wax paper layers inside a freezer-proof container and freeze for up to 1 month. Uncooked burgers layered on wax paper can be frozen for up to 3 months.

Did you make this recipe?

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