Lettuce-Wrapped Vietnamese Turkey Burgers with Pickled Vegetables
These Vietnamese-inspired turkey burgers swap traditional buns for crisp lettuce cups, creating a lighter take on banh mi flavors. The lean ground turkey is seasoned with fish sauce, garlic, and fresh basil, then grilled to perfection. Quick-pickled daikon and carrots add tangy crunch, while a spicy yogurt sauce brings creamy heat. The combination of fresh herbs, pickled vegetables, and savory-sweet seasonings delivers authentic banh mi taste in burger form. Perfect for summer grilling or when you want the bold flavors of Vietnamese cuisine without the bread.
Ingredients
- 1 4-inch piece daikon radish, peeled, gratedwhite radish1:1
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- 1 medium carrot, peeled, grated
- 3 tablespoons rice wine vinegar
- 2 tablespoons palm sugar
- ¼ cup reduced-fat plain Greek yogurt
- 1 tablespoon + 2 teaspoons hot pepper sauce, like Sriracha, divided use
- 1 pound raw 93% lean ground turkeyground chicken1:14Full guide →
- 1 ½ teaspoons cornstarch, preferably GMO-free
- 2 teaspoons fish sauce, like Nuroc Mam
- 3 cloves garlic, finely chopped
- 3 tablespoons fresh basil leaves, finely chopped
- 1 teaspoon sesame oil
- sea salt, to taste(optional)
- ground black pepper, to taste(optional)
- 4 large Bibb lettuce leaves, or butter lettuceiceberg lettuce1:1
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- 1 jalapeño pepper, seeds and veins removed, sliced thin(optional)
- ¼ cup fresh cilantro leaves
Instructions
- 1
Combine grated radish, carrot, vinegar, and sugar in a medium bowl and mix well
- 2
Marinate the vegetable mixture covered at room temperature for 15 minutes, then drain well
- 3
Combine yogurt and 1 tablespoon pepper sauce in a small bowl and set aside
- 4
Preheat grill or broiler to high heat
- 5
Mix turkey with remaining pepper sauce, cornstarch, fish sauce, chopped garlic, basil, and sesame oil
- 6
Season turkey mixture with salt and pepper if desired and form into four patties
- 7
Grill or broil patties for about 5 minutes on each side until no longer pink in the middle
- 8
Place each patty on a lettuce leaf and top with yogurt sauce, pickled vegetables, jalapeño, and cilantro
Tips
Drain the pickled vegetables well before serving to prevent the lettuce wraps from becoming soggy
Form turkey patties with slightly wet hands to prevent sticking and ensure even shaping
Choose the largest, most cup-shaped lettuce leaves for easier wrapping and eating
Good to Know
Store assembled burgers in refrigerator for up to 2 days. Keep components separate for best texture.
Pickled vegetables can be made up to 3 days ahead. Turkey patties can be formed and refrigerated for up to 1 day.
Serve immediately while turkey is hot and lettuce is crisp. Provide extra napkins for messy but delicious eating.
Common Mistakes
Don't overmix the turkey mixture to avoid tough, dense patties
Don't skip draining the pickled vegetables to avoid soggy lettuce wraps
Substitutions
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FAQ
Can I make these burgers in a pan instead of grilling?
Yes, cook the patties in a lightly oiled skillet over medium-high heat for the same cooking time, about 5 minutes per side until cooked through.
What if I can't find fish sauce?
Substitute with soy sauce using the same amount, though the flavor will be less authentic. Worcestershire sauce also works in a pinch.
How long will the pickled vegetables keep?
The quick-pickled daikon and carrots will keep in the refrigerator for up to 1 week in a covered container.