Thai Turkey Satay Burgers

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


1. 1.5 lbs. ground turkey
2. 1 egg
3. 1 sm. onion diced finely
4. 2 Tbs sweet chili sauce
5. 1 cup raw fine rice noodles
6. 1 Tbs lime juice
7. 2 Tbs peanut butter
8. 1 Tbs fish sauce
9. 4 Tbs coconut milk
10. 3 Tbs dark soy sauce
11. 1 Tbs chopped cilantro oil for grill Peanut Sauce
5 Tbs peanut butter (same as ingredient #7 above)
1 Tbs dark soy sauce (same as ingredient #10 above)
3 Tbs coconut milk (same as #9)
1 Tbs fish sauce (same as #8)
12. 1 tsp. cayenne pepper
Bun fixings 1
3.6 pita pockets
14. iceberg lettuce
15. mint leaves
16. bean sprouts
lime juice (same as #6)
cilantro leaves (same as #11)



Burger Patties 1. Dice onion finely 2. Break up rice noodles into small pieces no more than 1 in. long 3. Mix burger ingredients in a large bowl (ingredients 1-11) Just mix until ingredients are combined; do not overmix 4. Let mixture stand 30 minutes in order to let noodles soften. 5. Divide mixture into 6 equal parts and form into patties. (Note: patties will be very soft and gooey. Don't worry!) 6. Heat grill to 500 degrees then turn to lowest setting on all burners. (I use a Vermont Castings gas grill) 7. Oil grill well and place burgers on grill. 8. Close lid and grill for 6 minutes on one side, then carefully flip with a well-oiled spatula. 9. Cook on the other side till internal temperature reaches 165 degrees. 10. Remove burgers from grill and let stand 5 minutes. Peanut Sauce 11. While burgers are resting, in a grill-proof skillet, whisk together peanut sauce ingredients on grill. 12. Cut pita bread in half and place on grill for 1 minute. Remove. Assembly 13. Place cooked burger, peanut sauce, 3 mint leaves and 3 cilantro leaves, and a lettuce leaf inside pita pocket. Top with bean sprouts and a squirt of lime juice. Serve.