Why not try and discover new burger ideas that spice up the typical routine of lettuce, tomato, onions and cheese . I stumbled upon a delightful turkey burger twist that is nothing short of fabulous. A little spice, a little crunch and a whole lot of goodness in one bite.
Asian Flare Turkey Burgers
Yields: 4 burgers
- ¼ cup Rice Wine Vinegar
- 1 tsp Sugar
- Kosher Salt And Freshly Ground Black Pepper
- ¼ Seedless Cucumber, sliced ⅛-inch thick, 1 cup
- ¼ small Red Onion, thinly sliced
- ¼ cup Plain Low-Fat Yogurt
- 1 tsp Chili Garlic Sauce (Siracha)
- 12 ounces Lean Ground Turkey
- 2-4 ounces of mushrooms, chopped
- 2 Tbsp Hoisin Sauce
- 2 Scallions, chopped
- 1 tsp Grated Ginger
- 1 clove Garlic, grated
- 2 Tbsp Chopped Cilantro, plus ¼ cup whole leaves
- 2 tsp Vegetable Oil
- 4 whole Wheat Hamburger Rolls
In a medium bowl whisk the vinegar and sugar with a generous seasoning of salt and pepper until dissolved. Add the cucumber and onion, toss well and set aside to marinate for about 30 minutes.
In a separate small bowl combine the yogurt and chili garlic sauce. Season with salt and pepper and set aside.
Combine turkey, mushrooms, hoisin, scallions, ginger, garlic and chopped cilantro and mix until just combined. Form into 4 equal sized patties.
Heat a large nonstick skillet over medium heat until very hot. Lightly brush both sides of each patty with oil and place in the skillet. Cook, turning once, until just cooked through, 3 to 4 minutes per side.
Drain the pickled vegetables and toss with the whole cilantro. Spread some spicy yogurt sauce on the top and bottom of each bun and top with a burger patty and some pickles.
* The original recipe calls for bulgur, I substituted chopped mushrooms to add some bulk to the turkey burgers.
Original recipe from Food Network, modified by For Love of Exploration