Southeast asian style turkey burgers (to be reviewed by a dietician)



  • 2 tbsp soy sauce
  • 0.5 tsp salt
  • 2 tbsp ketjap manis
  • 2 tbsp dry mustard
  • 2 tsp honey


  • 450g turkey mince
  • 2 tbsp finely chopped fresh coriander
  • 2 tsp natural creamy peanut butter, room temperature
  • 2 tsp Thai fish sauce see note
  • 0.5 tsp Thai Sriracha chilli sauce see note
  • 0.5 tsp minced lemongrass (optional)
  • 0.25 tsp grated lime zest
  • 0.25 tsp grated lemon zest
  • 1 tsp freshly squeezed lime juice
  • 0.25 tsp freshly grated peeled ginger
  • 1 small clove garlic, minced and mashed to a paste with 0.5g salt


  • 4 hamburger buns, toasted
  • pea shoots, alfalfa, bean sprouts, or radish sprouts optional (increasing levels of potassium from Left to Right)
  • Sliced spring onions


Combine the glaze ingredients in a small saucepan. Bring to a simmer, stirring, over high heat. Set aside to cool. In a medium bowl, combine the turkey, fresh coriander, peanut butter, fish sauce, chilli sauce, lemongrass, citrus zests, lime juice, ginger and garlic with salt. Mix with a fork until thoroughly combined. Form into 4 patties, each about 1cm thick. Heat a stove top griddle pan or barbeque to medium-high heat. Cook the burgers until just cooked through, about 4.5 minutes per side. Brush both sides with the glaze. Serve on a bun garnished with mung bean, alfalfa, radish sprouts or pea shoots and spring onions. Drizzle with more glaze if desired.


Cook's Note: Substitute 2 tsp soy sauce for the fish sauce if necessary. If the Sriracha sauce is unavailable substitute 1ml hot sauce.

Suitable for:

YES CKD Non-dialysis
YES Dialysis
YES Diabetes


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