© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Whole Foods
Servings: 4 burger
Asian-style turkey burgers with this tangy fruit relish are a refreshing twist to the usual burger fare.
⅓ cup seasoned rice vinegar
1 teaspoon honey
1 tablespoon ginger, peeled, and shredded
3 tablespoon fresh lime juice, strained
1 jalapeño pepper, seeded and minced
½ cup cilantro, stems removed and chopped
½ English cucumber, (1 cup), diced
2 cups fresh pineapple, peeled, cored, and diced
½ sweet red pepper, seeded and diced
½ medium red onion (1 cup), diced
In a medium bowl, mix the rice vinegar, honey, ginger, lime juice, jalapeņo pepper and cilantro. Add the cucumber, pineapple, red pepper and onion. Toss well and let rest while preparing the burgers.
1 can (5 ounce) sliced water chestnuts, drained and diced
3 tablespoon hoisin sauce
½ teaspoon sesame chile oil
4 green onions, trimmed and minced
4 cloves garlic, chopped
¼ teaspoon dry mustard
3 tablespoon cilantro, chopped
1½ pound lean ground dark turkey
4 hamburger buns, toasted
3 cups iceberg lettuce, shredded
In a medium bowl, add the water chestnuts, hoisin, chile oil, green onions, garlic, mustard and cilantro. Mix well. Add the ground turkey and mix with a fork, being careful not to over-blend. Be sure to leave some texture in the turkey. Divide turkey mixture into four equal portions. Form into 1-inch thick patties. (These are fairly large patties; feel free to make 6 smaller patties if desired.)
Preheat a large skillet or grill to medium-high heat. Place the burgers on the heated surface of the pan or grill and cook for 7 minutes on one side, then turn the burger and cook for another 7 minutes on the other side.
Transfer burgers to toasted buns and top with iceberg lettuce and cucumber pineapple relish.