Asian Turkey Burgers
These healthyish burgers are packed with flavor and topped with a quick pickle to add a crunch. Turkey burgers can be dry, but adding the yogurt sauce and the pickles adds moisture and flavor. If you have a jar of kimchi in the refrigerator, that would be a delicious topping too. If I haven’t convinced you, you can still use a beef patty.
Tips:
This recipe can be used with ground chicken, salmon, tuna, shrimp, pork. Really anything will work with these flavors.
Double the recipe and freeze some burgers for another night.
Burgers can be cooked on a grill too.
Asian Turkey Burgers
Serves 6
PREP 30 minutes
COOK 8 minutes
INGREDIENTS
PICKLED TOPPING
1/4 cup rice wine vinegar
1 teaspoon sugar
Kosher salt and freshly ground black pepper
1/4 seedless cucumber, sliced 1/8-inch thick, 1 cup
1/4 small red onion, thinly sliced
SAUCE
1/4 cup plain low-fat yogurt
1 teaspoon chili garlic sauce
BURGER
1 lb. ground turkey
2 tablespoons hoisin sauce
2 scallions, chopped
1 teaspoon grated ginger
1 clove garlic, grated
2 tablespoons chopped cilantro, plus 1/4 cup whole leaves
2 teaspoons vegetable oil
6 hamburger rolls
INSTRUCTIONS
Make the pickles- Whisk together the vinegar and sugar. Add the onions and cucumbers with a pinch of salt and pepper. Mix together and set aside for at least 30 minutes or overnight. Give the veggies a toss every now and then.
Make the sauce- In a small bowl combine the yogurt and chili sauce. Refrigerate until ready to use.
Make the burgers- In a bowl combine the ground turkey, hoisin sauce, scallions, ginger, garlic and 2 tablespoons of cilantro. Divide the mixture into 6 equal balls. Using your hands, roll each ball, then flatten to form a patty.
Heat a large skillet over medium-high heat. Brush each patty with vegetable oil then cook for about 4 minutes per side, until the turkey is cooked through.
Place each burger on a bun, slathering your spicy yogurt sauce on top, some cilantro, followed by some pickles. Sweet potato fries would be a nice, sweet side dish. Enjoy!