Turkey Burger:
- 1 lb ground turkey
- 3 tablespoons shallot, very finely diced
- 1 ½ teaspoons fresh grated, or chopped ginger
- 2 garlic cloves- finely minced
- 2 teaspoons finely chopped lemongrass
- 1– 2 tablespoons chopped basil
- 1 teaspoon lime zest
- 1 scallion, chopped
- ½ – 1 jalapeƱo, seeded, finely chopped ( or substitute 1 Tablespoon sriracha sauce, or red chili sauce)
- 1 tablespoon fish sauce ( don’t leave this out)
- 1 teaspoon sugar
- ¼ teaspoon white pepper- optional
- 1 cup grated carrots
- 1 cup shredded purple cabbage
- 1 scallion, thinly sliced
- 2 tablespoons lime juice ( or rice wine vinegar)
- 1 tablespoon olive oil
- 1 teaspoon sugar
- ¼ teaspoon salt and pepper
Spicy Aioli:
- 1/4 cup mayonnaise or tarter sauce
- 1–2 tablespoons sriracha or chili garlic sauce
Optional Additions: Toasted Buns, Cucumber Ribbons, pickled red onions ( yum), Pickled radishes, spicy greens like watercress, sprouts, avocado
DIRECTIONS
- Preheat Grill to medium high.
- Combine all the burger ingredients in a medium bowl and mix well using hands. Shape into 3 burgers. Place on a plate in the fridge.
- Toss the slaw ingredients together in a medium bowl.
- Mix the spicy aioli ingredients together in a small bowl.
- Grill patties on a pre-heated grill or pan sear in a skillet until deeply golden, finishing in a warm oven.
- Toast the buns.
- Spread aioli on the bottom bun, top with the patty, then the slaw, cucumber ribbons ( optional) , more aioli, then top bun. Enjoy!!
- NOTES: To make cucumber ribbons, use a veggie peeler to make long thing slices. No need to peel English or Turkish cucumbers, but do peel those with thick waxy skins. The burger patties can be made a ahead and refrigerated until ready to grill.
Prep Time:
30 mins
Cook Time:
15 mins
Total Time:
45 mins
Yield:
3-4
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