Asian Turkey Burgers
Hoisin sauce gives these burgers a juicy texture, ginger and garlic provide a burst of flavor, and water chestnuts deliver an appealing crunch. Serve over tender greens or on toasted wheat buns.
Makes: 4 servings
Prep time: 20 minutes
Start to finish: 35 minutes
To make ahead: Prepare through Step 2. Wrap patties individually and refrigerate for up to 8 hours or freeze for up to 3 months. Thaw in the refrigerator before cooking.
2 slices whole-wheat sandwich bread, crusts removed, torn into pieces
3/4 pound lean ground turkey breast
One 8-ounce can sliced water chestnuts, rinsed and chopped
2 tablespoons hoisin sauce
2 scallions, trimmed and sliced
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1/4 teaspoon salt
11/2 teaspoons toasted sesame oil
1/4 cup Sesame Mayonnaise (see recipe below)
Heat 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.) Divide the mixture into four equal portions. Form into 1/2-inch-thick patties (see Tip).
Oil grill rack (See Grilling Tip). Brush patties with sesame oil. Grill until browned and no longer pink in the center (165Â°F), about 5 minutes per side.
Meanwhile, prepare Sesame Mayonnaise to serve with the burgers.
Tip: When forming burger patties, make them thinner at the center to prevent them from steaming as they cook.
Ingredient Note: Hoisin sauce is a dark brown, thick, spicy-sweet sauce made with soybeans and a complex mix of spices. Look for it in the Chinese section of your supermarket, and in Asian groceries.
Grilling Tip: Oil the grill rack just before cooking. The grill should already be heated and the coals or burners adjusted for the correct temperature. Oil a folded paper towel. Hold it with tongs and pull it toward you over the rack. Do not use cooking spray on a hot grill.
Use this tangy mayonnaise to enliven a chicken sandwich or dress a simple coleslaw of napa cabbage and scallions.
Prep time: 5 minutes
Start to finish: 5 minutes
To make ahead: The mayonnaise will keep, covered, in the refrigerator for up to 2 days.
2 tablespoons reduced-fat mayonnaise
2 tablespoons nonfat or low-fat plain yogurt
1/2 teaspoon reduced-sodium soy sauce
1/2 teaspoon toasted sesame oil To make:
Combine all ingredients in a small bowl; whisk until blended.
Makes about 1/4 cup.