Southeast Asian Style Turkey Burgers Recipes

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SOUTHEAST ASIAN STYLE TURKEY BURGERS



Southeast Asian Style Turkey Burgers image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 19

2 tablespoons soy sauce
2 1/2 teaspoons dry mustard
2 tablespoons kecap manis (available at Asian groceries)
2 teaspoons honey
1 pound ground turkey
2 tablespoons finely chopped fresh coriander (cilantro)
2 teaspoons natural creamy peanut butter, room temperature
2 teaspoons Thai fish sauce (available at Asian groceries) see note
1/2 teaspoon Thai Sriracha chile sauce (available at Asian groceries) see note
1/2 teaspoon minced lemongrass (optional)
1/4 teaspoon grated lemon zest
1/4 teaspoon grated lime zest
1 teaspoon freshly squeezed lime juice
1/4 teaspoon freshly grated peeled ginger
1 small clove garlic, minced and mashed to a paste with 1/8 teaspoon kosher salt
1/2 teaspoon kosher salt
4 hamburger buns, toasted
Mung bean, alfalfa, radish sprouts, or pea shoots
Sliced scallions

Steps:

  • Combine the glaze ingredients in a small saucepan. Bring to a simmer, stirring, over high heat. Set aside to cool. In a medium bowl, combine the turkey, fresh coriander, peanut butter, fish sauce, chile sauce, lemongrass, citrus zests, lime juice, ginger, garlic, and salt. Mix with a fork until thoroughly combined. Form into 4 patties, each about 1/2-inch thick.
  • Heat a stove top grill pan or out-door grill to medium-high heat. Grill the burgers until just cooked through, about 4 1/2 minutes per side. Brush both sides with the glaze. Serve on a bun garnished with sprouts and scallions. Drizzle with more glaze if desired.

SOUTHEAST ASIAN TURKEY BURGERS



Southeast Asian Turkey Burgers image

Provided by Alexis Touchet

Categories     Sandwich     Food Processor     turkey     Backyard BBQ     Lunch     Lime     Basil     Summer     Grill/Barbecue     Jalapeño     Lemongrass     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 15

2 fresh lemongrass stalks, root ends trimmed and 1 or 2 tough outer leaves discarded from each
2 garlic cloves, chopped
3 tablespoons chopped shallot
1 tablespoon finely chopped peeled ginger
1 (3-inch) fresh serrano or jalapeño chile, finely chopped, including seeds
1 teaspoon water
4 teaspoons Asian fish sauce, divided
1 1/2 pounds ground turkey (dark meat only)
1/4 cup fresh lime juice
1/4 cup vegetable oil
1/2 teaspoon sugar
1/2 teaspoon dried hot red-pepper flakes
4 kaiser rolls, split and grilled
2 cups mixed fresh mint, basil, and cilantro leaves
Equipment: a mini food processor

Steps:

  • Thinly slice bottom 6 inches of lemongrass (1/4 cup), discarding remainder. Finely grind lemongrass, garlic, shallot, ginger, and chile with water and 2 teaspoons fish sauce in mini food processor, scraping down side frequently, until a paste forms.
  • Mix paste and turkey with your hands until just combined (do not overmix) and form into 4 (3/4-inch-thick) patties (4 inches in diameter). Chill patties, covered with plastic wrap, 1 hour (to allow flavors to develop).
  • Whisk together lime juice, oil, sugar, red-pepper flakes, 1/8 teaspoon salt, and remaining 2 teaspoons fish sauce until sugar is dissolved.
  • Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
  • Oil grill rack, then grill patties, covered only if using a gas grill, turning over once, until just cooked through, 10 to 12 minutes total.
  • Whisk lime-juice sauce, then drizzle cut side of a bottom bun evenly with 1 tablespoon sauce. Top with a patty and 1/2 cup mixed herbs. Drizzle herbs with 1 tablespoon sauce and top with bun. Assemble 3 more burgers in same manner.

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