Recipe: Delicous Dinner - Asian Style Turkey Burgers

A few months ago, I told my husband to make turkey burgers for dinner.

Yes, he does cook!  In fact, in our house, I do most of the grocery shopping and he does most of the meal prep.  It works out well because (1) he's a great cook and (2) he gets home way earlier than I do on a normal work day. 

The only down side is that means I have to do all the dishes.  Boo.

Anyway, he must have been feeling inspired that night because he decided for some reason to make burgers based on this recipe.  Which worked out great because we always have fresh ginger in the house, and who doesn't love ginger?!

PRO TIP: if you buy a huge ginger root at the grocery store, you can save time by peeling and shredding it all at once, then wrapping it in saran wrap in a tube like shape, and freezing it.  Then, whenever you need ginger, unwrap the roll on one end, slice of a few rounds of ginger without thawing, and throw the thing back into the freezer for next time.  That's a trick I learned from my father-in-law, also a good cook.  (Hey, must be genetic).

Since we didn't have all the ingredients in the house, my husband made a few modifications (below), and we enjoyed the burgers with our usual vegetable and fruit sides. 

And since it's a pan cooked recipe, the added bonus to this recipe is that it allows you to enjoy burgers in the house now that cooler weather is setting in.  Lose, win ... right?

Regardless, we really liked them.  Maybe you will too?

Enjoy!

-----


Asian Style Turkey Burgers

 

 

 

Ingredients

• Ground turkey (we used one tray's worth from the store)
• Diced onion, about 1/2 cup
• Fresh ginger, 1-2 tablespoons grated
• 1/4 cup soy sauce
• 2 cloves garlic, finely chopped
• Fresh cilantro, finely chopped, about 1/4-1/2 cup (optional)
• Salt and pepper

Directions

Mix all ingredients by hand in a large bowl. Fair warning, the mixture will be very thin and somewhat messy.  Try to be patient, it's worth it.

Preheat a nonstick pan.  Form mixture into patties and carefully place into pan.  (Since the mixture is very loose, grilling is not recommended).

When the patties cook through on one side, flip and allow to cook on the other side.  Try not to flip too early, as your patty may fall apart.  Timing will vary based on how thick you make your patty and how high your heat is.  Use a food thermometer to check temps and ensure safe meat handling.

Serve your patties with your favorite burger toppings and sides. 

Optional: tastes great with a sriracha mayo (just mix sriracha with mayo to taste and spread on the bun).

Makes 6+ healthy sized patties.