Thai Burgers

Burgers

• 1 1/3 lbs ground turkey
• 1/2 cup fresh cilantro, chopped
• 1 inch fresh gingerroot, peeled and finely grated
• 1 tablespoon Thai red curry paste
• 1/2 lime, juice and zest of
• 2 garlic clove, finely chopped
• salt & freshly ground black pepper
• 1-2 tablespoon olive oil

Peanut Dipping Sauce

• 1-2 shallot, chopped
• 1/2-3/4 inch gingerroot, peeled, grated
• hot sauce (Adjusted to suit your taste.)
• 1/4 cup soy sauce
• 1/2 cup creamy peanut butter
• 1/2 cup water

Garnish

• 1 head butter lettuce
• 1 red bell pepper
• 1/2 English cucumber, thinly sliced
• 1/4 cup fresh basil, chopped

Directions

1. 1

   In a large bowl, mix all burger ingredients together except for the olive oil, adjusting the salt and pepper to taste; with hands lightly mix the mixture and shape into 4 equal patties about 1 inch thick, pressing in the middle to prevent it from bulging while cooking.

2. 2

   Place the burgers in the refrigerator and allow to stand for 30 to 45 minutes to allow the flavors to blend.

3. 3

   Separate the lettuce leaves from the core and wash under running water, place on paper towels to drain; wash the bell pepper, core, seed and slice into thin strips.

4. 4

   In a large non-stick skillet, heat the olive oil, thoroughly coating the pan; add the shaped burgers and cook over medium-high heat until brown on the outside and cooked through, turning once, approximately 6 minutes per side.

5. 5

   While the burgers are cooking, place all the dipping sauce ingredients in blender jar and blend until smooth and creamy; pour prepared sauce into individual serving dishes and set aside.

6. 6

   To plate, place a couple of drained lettuce leaves on a plate, top with cooked burger, a few slices of cucumber and several slices red bell pepper. Sprinkle chopped basil on each serving. Place a dish of the dipping sauce on plate and serve.

7. 7

   The prep time allows for the 30 to 45 minute refrigeration time.