Miso Ginger Turkey Burger Recipes

Steps:

• Heat 1 teaspoon of the oil in a large nonstick pan over medium heat. Saute the garlic, ginger and scallions until softened, 1 to 2 minutes. Add the miso paste and soy sauce until well mixed. Remove from the heat and let cool while you prepare the salmon.
• Dice the salmon, then roughly chop until you can mix it like a meatball. Add to a large bowl.
• Add the miso mixture to the salmon. Stir to combine. Add the panko and egg to the salmon and mix together to bind the burger. Form into small "mini" burgers, about 4 ounces each.
• Heat the remaining 1 teaspoon oil in the same skillet over medium heat. Add the burgers and cook about 2 minutes per side, or to your liking.

Steps:

• Heat a gas grill to medium-high or prepare a charcoal fire.
• In a large bowl, whisk together the miso, soy sauce and ginger. Add the ground turkey, scallions, breadcrumbs and black pepper. Gently but thoroughly mix together. Shape into 4 patties, each about 3/4 inch thick.
• To oil the grill grates, dampen a folded paper towel with vegetable oil, hold it with tongs and rub it over the grates.
• Grill the burgers until well browned on the underside, about 4 to 5 minutes. With a metal spatula, turn the burgers over carefully. Grill for another 4 to 6 minutes, or until the burgers reach 165 F at the thickest part.
• Meanwhile, toast the buns at the edge of the grill. Season the burgers with salt. Dress the burgers with condiments and vegetables as desired.

Steps:

• In a bowl, combine ground turkey, scallions, bread crumbs, 1 TB of the soy sauce, ginger, and garlic. Season to taste with salt and pepper. Mix well.
• Divide turkey mixture into 8 equal portion . Shape into patties.
• Heat oil in a skillet over medium heat until hot.
• For the sauce, in a small saucepan combine orange juice, lemon juice, and the remaining 1 TB soy sauce. Let bubble until reduced by half.
• Add 4 of the patties and cook for 7 to 8 minutes. Turn patties over and cook another 8 minutes or until done (165 degrees F). Repeat with remaining 4 patties. Keep the first batch warm in a warm oven.
• Whisk in the margarine & lemon basil to sauce. Pour over burgers.
• Serve with rice.

Steps:

• Melt butter in a medium-size skillet over medium-high heat, then add mushrooms and cook for about 3 minutes on each side, or until golden and slightly crisped. Press down with a spatula to maximize browning.Add scallions to pan and cook for a minute, until wilted and slightly charred. Add salt and some black pepper to taste.Pour miso mixture over mushrooms, and turn over until evenly coated and absorbed.Toast buns, then assemble burger: First, place bottom half of each bun on a plate. Sprinkle each with ¼ cup of grated Swiss cheese. Place hot mushrooms and scallions on top of cheese layer. Top with sliced red onion and arugula.