Thai Turkey Burgers with Avocado-Sriracha Aioli

If you’ve made turkey burgers before you might know that they can end up a little dry and flavorless. That’s why I like to spice them up a bit with fresh garlic and Thai red chili paste. Cooked in a hot skillet over low heat, and with the addition of some spices, you can create a restaurant-worthy meal in minutes! I like to use napa cabbage leaves in place of buns. This adds more nutrients, eliminates the gluten and grains naturally, and adds fresh flavors! Serve with roasted sweet potato wedges and a few radishes or cucumber slices.