Turkey burgers, why?
That's the question I always ask myself when someone rolls up to a BBQ with a whole bunch of them. All too often turkey burgers end up being dry, tasteless patties that pale in comparison to their juicy beef counterpart. So why bother?
While pondering this question further, I came to a clear and concise answer that got my mind whirling with the excitement of possibilities—they're a blank slate just waiting to take on any flavor.
Turkey itself is somewhat tasteless, so it takes on flavors introduced to it quite well, like when brining a Thanksgiving bird. Which I tried for the first time this Thanksgiving, and trust me it makes all the difference in the world!
Solving the taste portion in this recipe by adding a slew of Asian ingredients in with the meat, there was still the turkey dryness—which is a result of the leanness of the turkey meat.
Most turkey meat you buy at the store is white/breast meat, try to find one that is ground in-house with turkey thighs & breast meat a la Citarella market.
All mixed together into what felt like one giant meatball, I formed patties, grilled them until cooked through, then placed them on a bun with some Bibb lettuce, tomato, and Sriracha mayo. The Sriracha mayo is really the icing on the cake. I happen to LOVE Sriracha; it’s an addictively spicy chili sauce. Love the taste and the effects; tingling lips and tongue, sinus clearing, you just want more and more.
Everything mixed with the burgers was coming through, and they remained incredibly juicy. So next time you’re “manning” the grill give this turkey burger recipe a go, my brother’s friends ate them up before I could even put the plate down!
***Recipe***
Asian Turkey Burger with Sriracha Mayo
Serves 5
Ingredients
For the mayo:
That's the question I always ask myself when someone rolls up to a BBQ with a whole bunch of them. All too often turkey burgers end up being dry, tasteless patties that pale in comparison to their juicy beef counterpart. So why bother?
While pondering this question further, I came to a clear and concise answer that got my mind whirling with the excitement of possibilities—they're a blank slate just waiting to take on any flavor.
Turkey itself is somewhat tasteless, so it takes on flavors introduced to it quite well, like when brining a Thanksgiving bird. Which I tried for the first time this Thanksgiving, and trust me it makes all the difference in the world!
Solving the taste portion in this recipe by adding a slew of Asian ingredients in with the meat, there was still the turkey dryness—which is a result of the leanness of the turkey meat.
Most turkey meat you buy at the store is white/breast meat, try to find one that is ground in-house with turkey thighs & breast meat a la Citarella market.
All mixed together into what felt like one giant meatball, I formed patties, grilled them until cooked through, then placed them on a bun with some Bibb lettuce, tomato, and Sriracha mayo. The Sriracha mayo is really the icing on the cake. I happen to LOVE Sriracha; it’s an addictively spicy chili sauce. Love the taste and the effects; tingling lips and tongue, sinus clearing, you just want more and more.
Everything mixed with the burgers was coming through, and they remained incredibly juicy. So next time you’re “manning” the grill give this turkey burger recipe a go, my brother’s friends ate them up before I could even put the plate down!
***Recipe***
Asian Turkey Burger with Sriracha Mayo
Serves 5
Ingredients
For the mayo:
3 tablespoons mayonnaise
1 tablespoon Sriracha
For the burgers:
1 1/2 lbs ground turkey
1/2 cup Panko bread crumbs
1/4 cup finely chopped cilantro
3 cloves garlic, minced
3 scallions, finely chopped
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon minced ginger
1 teaspoon red pepper flakes
Bibb lettuce
Bibb lettuce
1 tomato, cut into 1/4-inch slices
Hamburger buns
Procedure
1. To make the Sriracha mayo, mix together the mayonnaise and Sriracha in a small bowl and set aside.
2. Using your hands, mix together all of the ingredients for the burgers in a large bowl until just fully incorporated. Scoop out about 1/3 lb of the mixture and form into a patty. Repeat with the remaining meat mixture until all used.
3. Grill the burgers until well browned on both sides and an instant read thermometer registers 165 degrees when inserted into the middle of the burger, about 5 to 7 minutes per side.
4. While the burgers are grilling, place the buns cut side down on the grill and cook until lightly browned. Remove from the grill and spread some Sriracha mayo on each side of the buns. Place the finished burgers on the buns, top with Bibb lettuce and tomato slices, and enjoy!
Procedure
1. To make the Sriracha mayo, mix together the mayonnaise and Sriracha in a small bowl and set aside.
2. Using your hands, mix together all of the ingredients for the burgers in a large bowl until just fully incorporated. Scoop out about 1/3 lb of the mixture and form into a patty. Repeat with the remaining meat mixture until all used.
3. Grill the burgers until well browned on both sides and an instant read thermometer registers 165 degrees when inserted into the middle of the burger, about 5 to 7 minutes per side.
4. While the burgers are grilling, place the buns cut side down on the grill and cook until lightly browned. Remove from the grill and spread some Sriracha mayo on each side of the buns. Place the finished burgers on the buns, top with Bibb lettuce and tomato slices, and enjoy!
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