No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (295g) Recipe makes 4 servings The following items or measurements are not included below: whole grain buns coarse grain mustard
Calories 440
Calories from Fat 66		(15%)
Amount Per Serving		%DV
	Total Fat 7.4g	11%
	Saturated Fat 1.2g	6%
	Monounsaturated Fat 1.3g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 57mg		19%
Sodium 558mg		23%
Potassium 484mg		13%
Total Carbohydrate 71.8g		23%
	Dietary Fiber 2.6g	10%
	Sugars 35.0g
Protein 24.1g		48%
detailed view... how is this calculated?

Asian Turkey Burgers With Sesame Mayo

Recipe #380259 | 1¼ hours | 35 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Manami
Jul 4, 2009

Hoisin sauce gives these burgers a juicy texture, while ginger and garlic provide a burst of flavor and water chestnuts deliver an appealing crunch. Serve them over toasted whole-wheat buns with a side of tender greens. We used this tangy mayonnaise to enliven the burger even more or for a chicken sandwich or a dip for a platter of wonderful roasted vegetables or perhaps use it as a dressing for sliced napa cabbage with scallions. I had some Apricot Mustard left over from another dish and the combination was great - I served it on the side. EatingWell newsletter, Summer/03. Nutrition Profile: Low Cal - Low Carb - Low Sodium - Low Cholesterol - Low Sat Fat - Heart Healthy - Diabetes Appropriate - Healthy Weight.

SERVES 4 (change servings and units)

Ingredients

TURKEY BURGERS

2 slices whole-wheat sandwich bread, crusts removed, torn into pieces
12 ounces lean ground turkey breast (the dark meat has a higher fat content)
8 ounces sliced water chestnuts, rinsed and chopped (1 can)
2 tablespoons hoisin sauce
3 scallions, trimmed and sliced on a bias
1 tablespoon minced fresh ginger
2 garlic cloves, minced
1/4 teaspoon salt
1 1/2 teaspoons toasted sesame oil
4 toasted whole grain buns

SESAME MAYONNAISE

3 tablespoons reduced-fat mayonnaise
2 tablespoons nonfat plain yogurt or low-fat plain yogurt
1/2 teaspoon reduced sodium soy sauce
1 tablespoon chopped scallion, on the bias
1/2 teaspoon sesame oil
toasted sesame seeds, for garnish

APRICOT MUSTARD

1 cup no-sugar-added apricot preserves
1/4 cup cider vinegar
3 tablespoons coarse grain mustard
crushed red pepper flakes, to taste

Directions

1
Preheat grill to medium-high.
2
Place bread in a food processor and pulse into fine crumbs.
3
Transfer to a large bowl.
4
Add ground turkey, water chestnuts, hoisin, scallions, ginger, garlic and salt; mix well. (The mixture will be moist.)
5
With dampened hands, form the mixture into four 1/2-inch-thick patties, make them thinner at the center, to prevent them from steaming as they cook. (*To MAKE AHEAD: wrap patties individually and refrigerate for up to 8 hours or OAMC: freeze up to three months. Thaw in the refrigerator before cooking.).
6
Oil the grill rack (**Oil a folded paper towel - hold it with the thongs & pull it toward you over the rack. DO NOT use cooking spray over a hot fire.)
7
Brush the patties with sesame oil.
8
Grill until browned and no longer pink in the center, about 5 minutes per side. (An instant-read thermometer inserted in the center should register 165°F.).
9
SESAME MAYONNAISE:
10
Combine all ingredients (with the exception of the scallions) and whisk until well blended; then fold in the scallions.
11
Sprinkle with toasted sesame seeds, optional.
12
APRICOT MUSTARD - OPTIONAL - DIPPING SAUCE:.
13
Combine all ingredients with the exception of the crushed red pepper flakes, in a saucepan.
14
Bring to a boil over medium heat, stirring often.
15
Reduce heat to low and simmer, stirring occasionally, for 5 minutes.
16
Add crushed red pepper flakes, if using.
17
Let cool to room emperature before serving.
18
(***Can be made up to 2 weeks before.).