Skip to main content

SRC Reveal: Lettuce-Wrapped Thai Turkey Burgers

It's time for Group B's July's 2016 for the Secret Recipe Club. This month I was assigned to Terri at Our Good Life

Terri and her husband live in the St. Charles area (Missouri) and use their blog as a creative outlet for their cooking. They have been involved in campaigns such as Ruth Chris' patio party and Josh Cellar Wines - and they are loving their post-retirement life. In addition to recipe posts, they do book reviews, movie reviews and product reviews as well as educational posts, photography, travel, pets, and other life opportunities that pass their way.

They have a wide variety of recipes and I've marked several as to-cook. Their Potatoes with Roasted Citrus Dressing was intriguing as I don't think I've ever roasted citrus before. Soon! I can't wait to try her Shoo Fly Punch with a Kick. Since we're in the middle of moving, I don't have any of my liqueurs on-hand.  And I will certainly be giving her Hummus Deviled Eggs with a slight adaptation as my littlest one is sensitive to garbanzo beans.

But with summer vacation comes lots of grill-time. So, I decided to make a variation of her Thai Turkey Burger. As my husband is gluten-free, I made these lettuce-wrapped and they were a hit.

All three asked, "Do you have any extras?"

What?? don't need to eat more than one burger at a time!

But I did promise that we would make them again soon.

 slightly adapted from 
Our Good Life's Thai Turkey Burger


  • 1/2 C bell peppers (I used baby bells in red, orange, and yellow), diced
  • 1/2 C cucumber, diced
  • juice from 1 organic lemon or lime (I used a Meyer lemon since we have a tree in our backyard)
  • 1 C organic mayonnaise
  • 2 T Sriracha sauce or any hot sauce
  • 4 T cilantro, finely chopped, divided into 1 T + 3 T
  • 1 t freshly squeezed lemon or lime juice
  • 1/2 t cumin
  • 1/4 t black pepper
  • 1/2 t red pepper flakes
  • 1 t furikake

  • 8 lettuce leaves, washed and dried
  • 1 lb ground turkey, 93% lean
  • 1 egg
  • 2 T soy sauce or gluten-free tamari
  • 1 T fish sauce
  • 1/2 t black pepper

Combine the peppers, cucumbers, and lemon juice. Refrigerate until ready to serve.

Combine mayo, sriracha, 1 T cilantro, lemon juice, cumin, pepper, red pepper flakes and furikake. Refrigerate until ready to serve.

Combine turkey, egg, soy sauce or tamari, fish sauce, pepper and remaining cilantro. Form into four patties. Grill about four minutes per side on a hot grill or grill pan. Juices should run clear when you press down on the patty.

Spread mayo on bottom leaf.

Place burger on top and top with relish and another lettuce leaf. Enjoy!


  1. Awesome flavors, Camilla! Great choice!

  2. This sounds amazing. My niece and great niece are visiting from CA right now and both are gluten intolerant so this might be a good idea for them.

    1. Yes! This made my gluten-intolerant husband very, very happy.

  3. I love the idea of serving these as wraps. We love our wraps here! Glad you liked it. We are now living in St. Charles, (MO) but I'd love to know where you saw that we are in JC, obviously I missed someplace that I need to update!

    1. I think I might have misread (and misunderstood) MO geography. Sorry! I'll fix it.

    2. LOL, no worries, I just thought I needed to update something. Hugs!

  4. Who needs buns when burgers look that good wrapped in lettuce? I need to make these soon.

  5. Sounds to-die for, especially that sauce.

  6. Those look pretty incredibly delicious! I had to look up what furikake was. I thought I was pretty well versed in Asian cooking, but I didn't know that one!

    Are you giving up your Meyer lemon tree when you move? That seems super sad!

    1. Sadly, yes. But my parents will be in our house, so I should still be able to raid the tree when needed! ;)

  7. These burgers seem juicy. I've never done lettuce wraps for burgers before. Such a great idea.

  8. Yummy! Love the flavors in this one!! Excited I have your blog for August!

  9. Love the healthy alternatives to buns and I'm a huge turkey fan myself. Use it in much of my cooking instead of ground beef.


Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa