Mel Christensen

Mel Christensen

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Thai Turkey Burgers


Thai Turkey Burgers

*Gluten Free, * Grain Free, Low Carb., *Dairy Free (omit dipping sauce)


  • 3 spring onions, thinly sliced, onion greens included
  • 2 cloves garlic, crushed and minced
  • Small handful Vietnamese mint
  • Small handful fresh coriander (include root as long as they’re clean!)
  • 1-2 heaped tbsp Thai green curry paste, according to how spicy you like it. (I like Mae Ploy – no additives)
  • 500g turkey mince
  • 2 cups, lightly packed, coarsely grated zucchini (from about 2 to 3 small zucchinis or one medium zucchini)
  • ⅓ cup coconut flour
  • 1 egg, lightly beaten

*Plus Grapeseed oil (or rice bran oil) for cooking

Yogurt Dipping Sauce

  • 1 cup plain Greek yogurt
  • Juice & rind of ½ a lemon
  • 1/2 teaspoon minced garlic
  • 2 teaspoons extra virgin olive oil
  • 1/4 teaspoon sea salt
  • Pinch of freshly ground black pepper


  1. Make the dipping sauce by placing all of the sauce ingredients in a bowl and stirring until combined. Chill until ready to use.
  2. Using a small food processor or large knife, chop together your garlic, onions and herbs
  3. Add to  a large bowl and using your hands, mix in the turkey , zucchini, egg and psyllium husks until the mixture is well combined.
  4. Use your hands to form patties (your choice as to how big). Place them on a baking sheet.
  5. Heat oil in a large frying pan on a medium-high heat. Once the oil is hot, lower the heat to medium. Working in batches, place the patties in the pan. Let cook for about 5 minutes, then flip the patties over and cook for another 5 to 6 minutes.
  6. Once the first batch of patties are done, remove to a paper towel-lined plate while you cook the second batch. Or you can keep the patties warm in a warm oven.
  7. Serve with the yogurt sauce and side salad
  8. Enjoy!!


Yield: Serves 4-6.