Asian Turkey Burgers With Sesame Mayo Recipe #380259
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.:)
by Manami
1¼ hours | 35 min prep
SERVES 4
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
- Preheat grill to medium-high.
- Place bread in a food processor and pulse into fine crumbs.
- Transfer to a large bowl.
- Add ground turkey, water chestnuts, hoisin, scallions, ginger, garlic and salt; mix well. (The mixture will be moist.)
- 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.).
- 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.)
- Brush the patties with sesame oil.
- 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.).
- SESAME MAYONNAISE:
- Combine all ingredients (with the exception of the scallions) and whisk until well blended; then fold in the scallions.
- Sprinkle with toasted sesame seeds, optional.
- APRICOT MUSTARD - OPTIONAL - DIPPING SAUCE:.
- Combine all ingredients with the exception of the crushed red pepper flakes, in a saucepan.
- Bring to a boil over medium heat, stirring often.
- Reduce heat to low and simmer, stirring occasionally, for 5 minutes.
- Add crushed red pepper flakes, if using.
- Let cool to room emperature before serving.
- (***Can be made up to 2 weeks before.).
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5 stars