Asian Turkey Patties And Vegetables Recipes

Steps:

• Heat closed contact grill for 5 minutes.
• Meanwhile, in large bowl, mix all ingredients except teriyaki baste and glaze. Shape mixture into 6 patties, 1/2 inch thick.
• When grill is heated, place patties on bottom grill surface. Close grill; cook 8 to 10 minutes or until patties are no longer pink in center.
• Spread 1/2 teaspoon teriyaki baste and glaze on each patty.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix ground turkey, onion, water chestnuts, bell pepper, garlic, parsley, soy sauce, water, ginger, salt, and pepper in a bowl; shape into 4 patties.
• Cook the turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• In a large bowl, combine the first seven ingredients. Crumble turkey over mixture and mix just until combined. Shape into four patties. In a nonstick skillet coated with cooking spray, cook turkey over medium heat for 6-8 minutes on each side or until a thermometer reaches 165°.

Steps:

• In a large nonstick skillet coated with cooking spray, cook turkey over medium heat until no longer pink., Coarsely chop stir-fry vegetables; add to the pan. Stir in the teriyaki sauce, hoisin sauce, peanut butter, ginger, vinegar and oil. Stir-fry over medium-high heat for 5 minutes. Add garlic; cook 1 minute longer., Remove from the heat; stir in onions. Place a scant 1/2 cup turkey mixture on each lettuce leaf; fold lettuce over filling. Serve with additional hoisin sauce if desired.

Steps:

• Place celery and onions inside the turkey cavity. In a small bowl, combine 1 cup water, soy sauce, sugar, apple juice, vanilla and seasonings; mix well. Place turkey, breast side up, on a rack in a roasting pan; pour remaining water into the pan. Pour 1/4 cup soy sauce mixture into the cavity and another 1/4 cup over turkey; set remaining sauce aside. Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer reads 180°, basting occasionally with remaining sauce. When turkey begins to brown, cover lightly with foil. Cover and let stand for 20 minutes before carving.

Steps:

• Heat the olive oil over medium heat in a medium skillet and add the onion. Cook, stirring, until it begins to soften, about 3 minutes, and add the diced red pepper and a generous pinch of salt. Cook, stirring often, until the vegetables are tender, about 5 minutes. Stir in the garlic and the grated carrot and cook, stirring, for another minute or two, until the carrots have softened slightly and the mixture is fragrant. Remove from the heat.
• In a large bowl, mash the ground turkey with a fork. Add about ¾ teaspoon kosher salt if desired, and mix in the barbecue sauce, ketchup, and freshly ground pepper to taste. Add the sautéed vegetables and mix together well. Shape into 6 patties, about ¾-inch thick. Chill for 1 hour if possible to facilitate handling.
• Heat a nonstick griddle or a large nonstick frying pan over medium-high heat and brush with a small amount of canola oil, or prepare a medium-hot grill. When you can feel the heat when you hold your hand above it, cook the patties for 4 minutes on each side. Serve on whole grain buns, with the condiments of your choice.

Steps:

• In a bowl, combine the first seven ingredients. Crumble beef over the mixture and mix well. Shape into four patties. , Broil or grill until no longer pink. Serve on buns.