Asian Turkey Burgers With Spicy Lime Mayo Recipes

THAI TURKEY BURGERS WITH CUCUMBER PEPPER RELISH AND SPICY MAYO

Make and share this Thai Turkey Burgers With Cucumber Pepper Relish and Spicy Mayo recipe from Food.com.

Provided by Simply Fresh Cooking

Categories Poultry

Time 38m

Yield 4 Burgers

Number Of Ingredients 24

Thai Turkey Burgers With Cucumber Pepper Relish and Spicy Mayo image

Steps:

Combine all relish ingredients and refrigerate until ready to use.
Combine all Thai mayo ingredients and whisk. (There will be extra. If you only want enough for the burgers, cut recipe in half). Refrigerate for at least 1 hour.
Combine all burger ingredients in a large bowl and form into 4 patties, being careful not to overwork meat. Grill until cooked thoroughly, about 4 minutes per side. Once cooked, remove and set aside.
Place buns on grill cut side down and toast until lightly browned, being careful not to burn.
Spread mayo on top part of bun. Place burgers on bottom part of bun and top the burger with relish and a handful of bean sprouts.

Nutrition Facts : Calories 194.3, Fat 8.9, SaturatedFat 2.3, Cholesterol 78.3, Sodium 475.6, Carbohydrate 5.4, Fiber 1.6, Sugar 2.4, Protein 24.1

Ingredients

1/2 cup cucumber, cut into 1/4 inch cubes
1/2 cup red bell pepper, cut into 1/4 inch cubes
1 teaspoon lime juice, freshly squeezed
1 cup canola oil mayonnaise
2 tablespoons sriracha sauce
3 scallions, minced
1 tablespoon cilantro, chopped
1 teaspoon lime juice, freshly squeezed
1/8 teaspoon turmeric
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon fresh ginger, grated
1/8 teaspoon fresh ground black pepper
1 pinch ground cloves
1/4 teaspoon crushed red pepper flakes
4 whole grain buns
1 lb ground turkey, 93% lean
4 scallions, minced
2 tablespoons cilantro, chopped
2 teaspoons soy sauce
2 teaspoons fish sauce
1 teaspoon fresh ginger, grated
1/2 teaspoon fresh ground black pepper
1/2 cup bean sprouts

ASIAN TURKEY BURGERS WITH SESAME MAYO

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.:)

Provided by Manami

Categories Lunch/Snacks

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 20

Asian Turkey Burgers With Sesame Mayo image

Steps:

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.).

Nutrition Facts : Calories 440, Fat 7.4, SaturatedFat 1.2, Cholesterol 57.1, Sodium 537.5, Carbohydrate 71.8, Fiber 2.6, Sugar 40.3, Protein 24.1

Ingredients

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
3 tablespoons reduced-fat mayonnaise
2 tablespoons nonfat plain yogurt or 2 tablespoons 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
1 cup no-sugar-added apricot preserves
1/4 cup cider vinegar
3 tablespoons coarse grain mustard
crushed red pepper flakes, to taste