​

Delicious Enough is a newsletter by Simply Sissom. An exclusive + absurdly simple 30 minute or less recipe delivered to your inbox every Sunday morning.

Sesame Ginger Turkey Burgers

better than beef (yes, really).

BAILEY SISSOM

August 31, 2025

Hello, here is a recipe for Asian Turkey Burgers with Sriracha Mayo. I know, turkey burgers have a reputation for being dry and sad. These are not that. They’re juicy, packed with fresh garlic, ginger, cilantro, and green onion. They're the kind of turkey burger that makes you forget you're eating turkey. Promise.

Everything comes together in one bowl, and you can even shape the patties ahead of time so all that’s left is a quick sear when you’re ready to eat. While they cook, toast the brioche buns and whisk together the Sriracha-lime mayo. It’s creamy, tangy, and a little spicy which is exactly what these burgers need.

Serve them with air fried sweet potato fries (if you don’t have an air fryer, you honestly need one for this reason alone) or keep it fresh with a side salad and some cut up fruit. Simple, fast, and really flavorful.

–Bailey

Grill Vs. Pan Fry:

You can cook these turkey burgers on the grill or in a skillet, both work great, but they give you slightly different results.

• Grill: Adds smoky flavor and those classic char marks. Great if you’re cooking for a crowd or it’s too hot to turn on the stove. Just make sure to oil the grates well, since turkey burgers are lean and can stick.
  ​
• Skillet: Keeps things juicy and flavorful without worrying about flare-ups or patties falling apart. A cast iron skillet is best because it gives you a golden crust while sealing in moisture.

Tip: however you cook them, avoid pressing down on the patties with a spatula. You’ll lose all those flavorful juices.

If you're feeling fancy (but still want it easy), serve these burgers with fresh corn salad and a simple coleslaw. Both come together in minutes.

​Fresh Corn Salad: Sweet corn, crisp peppers, and artichoke hearts tossed in a light vinaigrette. Bright, crunchy, and ready in 10 minutes.

​Simple Coleslaw: Shredded cabbage mixed with a tangy vinaigrette-style dressing. Refreshing, make-ahead friendly, and the perfect balance to a juicy burger.

Sesame Ginger Turkey Burgers

Servings: 4

Time: 30 minutes

Ingredients

For the Burgers

• 1 lb ground turkey
• ½ cup Panko crumbs
• 3 tablespoons cilantro, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 green onions, finely chopped
• 1 tablespoon soy sauce or liquid aminos
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar

For the Sriracha Mayo

• 1/2 cup mayonnaise
• 1/2 tablespoon Sriracha (more if you love spice)
• 2 teaspoons lime juice (about 1/2 lime)
• 1/2 teaspoon lime zest

For Serving

• 4 brioche-style buns
• Sliced tomato
• Romaine lettuce leaves
• Thinly sliced onion

Instructions

In a small bowl, stir together 1/2 cup mayonnaise, 1/2 tablespoon Sriracha, 2 teaspoons lime juice, and 1/2 teaspoon lime zest until smooth. Chill until ready to serve.

In a large mixing bowl, combine 1 lb ground turkey, ½ cup Panko crumbs, 3 tablespoons cilantro, 2 garlic cloves, 1 tablespoon ginger, 2 green onions, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 tablespoon rice vinegar. Be careful not to over mix, as this can make the burgers tough. Form into 4 equal patties.

Heat a grill or grill pan over medium-high heat and lightly oil the surface to prevent sticking. Cook patties for 5–6 minutes per side, or until cooked through (internal temperature 165°F).

Place patties on toasted brioche buns. Top with lettuce, tomato, onion, and a generous spoonful of Sriracha mayo. Serve immediately.

Grill the burgers. Preheat the grill to medium-high heat. Cook the patties 5–6 minutes per side, until the internal temperature reaches 165°F. This gives you a golden crust and juicy center with great smoky flavor.

Make ahead. Form patties up to 1 day in advance. Store covered in the refrigerator until ready to cook. This makes weeknight dinner prep much faster.

Juicy burgers. Be gentle when mixing and forming patties. Overmixing can make them tough. Letting the cooked burgers rest for 2 minutes helps keep them juicy.

Thicker patties. If yours are larger than average, add 1–2 extra minutes per side to ensure they’re cooked through.

Dairy-free. Swap regular mayonnaise in the sauce for your favorite vegan mayo. Everything else in the recipe is naturally dairy-free.

Gluten-free. Use gluten-free Panko breadcrumbs and serve on gluten-free buns or lettuce wraps.

Feeding kids. Make mini slider-sized patties for little hands, or serve the patties plain with ketchup or ranch alongside cut veggies and fruit.

Serving ideas. These burgers are great with air-fried sweet potato fries, fresh corn salad, or simple coleslaw.