My boyfriend and I go through phases where we’re on a dating roll, trying out new things on a constant basis, or repeating the same activities day in and day out. Ah, the dating rut – it happens! I’m thinking we should take a note from sweet Mekenzee & Lee and instill Thai Tuesdays! One night a week dedicated to spending time with your loved one, cooking up something fierce in the kitchen? Now this is something I can happily get on board with! Captured by Rachel Havel, there’s more right here!
From Rachel… Meet Mekenze & Lee. They say that opposites attract and in this case it’s true! Tall, dark, & handsome, meets pretty, petite and blonde – and the rest is history. This adorable couple has recently started a little tradition of “Thai Tuesdays”, where they whip up some tasty Thai food together. This couple has a bit of the “foodie” bug in them, so their Thai burgers are nothing short of delicious.
After their meal, they usually head over to their newest favorite coffee spot, the Black Eye. As self-proclaimed coffee snobs, no other coffee shop would do!
How much do you adore Mekenze & Lee? After reading about this adorable date night I had a hankering for some Thai burgers myself. I stumbled across How Sweet It Is’ version and, honestly, they were nothing short of delicious!
- 1 pound 94% lean ground turkey
- 2 green onions, thinly sliced
- 1/4 cup shredded carrots, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 whole wheat buns, toasted
- FOR THE SAUCE
- 1/2 cup sweet chili sauce
- 1/4 cup rice vinegar
- 1/4 cup lite canned coconut milk
- 3 tablespoons brown sugar
- 2 garlic cloves, pressed or finely minced
- 1 tablespoon creamy peanut butter
- 1 teaspoon-sized knob of ginger, grated
- 1 lime, juiced
- 1/2 tablespoon soy sauce
- FOR THE SLAW
- 2 cups chopped napa cabbage
- 3/4 cup shredded carrots
- 1/2 cup fresh cilantro, chopped
- 1/2 cup chopped peanuts
- Start by making the sauce by combining all ingredients in a bowl and whisking until smooth.
- Scoop out about 1/4 cup of the sauce and set it aside.
- Place the remaining mixture in a saucepan and bring it to a boil. Once it reaches the boiling point, reduce to a simmer and cook for 4 minutes until mixture begins to thicken. Set aside.
- In a large bowl, combine the ground turkey with the salt, pepper, sliced green onions, chopped shredded carrots and about 2-3 tablespoons of the 1/4 cup of sauce that you set aside.
- Mix until just combined, being careful not to over mix.
- Heat a large nonstick skillet over medium-high heat, add 1 tablespoon of olive oil then quickly form the patties one at a time, placing them in the skillet. Cook for 4-5 minutes, until edges begin to brown. At this point, the burgers should be easy to flip.
- Flip and cook for an additional 4-5 minutes
- To make the slaw, toss the cabbage, carrots, cilantro and peanuts in 4 tbsp of the reduced thai sauce until coated.
- Place each burger on a bun and top with a heaping spoonful of the slaw and additional sauce if desired.