Lemongrass, Chilli and Lime Turkey Burgers with a Mango, Asparagus and Pickled Ginger Salad. 

Written by Karen Coakley

In a Brioche Bun with Rocket and a Sriracha Mayo

Lemongrass has to be one of my favourite ingredients. I adore the smell of fresh cut lemons too. It puts me in the mood for summer and awakens all of the senses with one deeply inhaled sniff….

We’ve  been hearing a lot of talk about Turkey meat and how it’s such a high source of lean protein and as I’ve started back training for this years rowing season my diet and exercise regime will become very important so these Turkey Burgers were put firmly on my list of dishes to make.

Cooking until golden and the juices run clear.

After a little root around my fridge to see what I could marry with the Lemongrass that I knew I wanted to use this is what I came up.

For Mr C and all the boys I served it a toasted Brioche Bun with Sriracha and Mayonnaise on Billy Clifford’s local Organic Leaves but as I’m watching my carbs I served mine in a lettuce cup! Having seen this so many times I was very skeptical and my first thoughts were “it won’t be the same without the bun!” but to my surprise it was amazing! I teamed it with a fresh juicy mango, which I julienned  with some asparagus, pickled ginger and dressed with a squeeze of lime juice, really fresh, zingy, light and sooooo tasty!

Lighter option served on baby gem lettuce with Sriracha and a mango, asparagus and pickled ginger salad.



  1. Place the onion, garlic, lemongrass, chilli and mint or coriander into a blender and blend until very finely chopped.
  2. Place the turkey mince into a bowl and add the onion and lemongrass mixture to it as well as all the other ingredients.
  3. Mix very well with your hand, the longer you take the better the mix will be.
  4. Shape the meat mixture into 8 burgers.
  5. Heat a frying pan on a medium heat and fry in batches until golden on the outside and cooked through.
  6. Serve as above.
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