Asian-Influenced Turkey Burgers
Inspired by a flavorful recipe from Anne Burrell, these Asian-Influenced Turkey Burgers are brimming with unique flavors. Ground turkey is combined with fresh ginger, chopped water chestnuts, and fragrant cilantro, creating a delightful contrast of textures and tastes. The addition of soy sauce and sambal oelek adds a savory depth and mild spice, making each bite a palatable experience. Perfectly complemented by fresh toppings and a creamy, spicy mayo, these turkey burgers are an exciting twist on a classic presented as a savory option for lunch or snacks.
4
Servings
420
Calories
16
Ingredients
Ingredients
Extra-virgin olive oil
As needed (For sautéing and cooking patties)
Vidalia onion
1 medium (Cut into 1/4-inch dice)
Kosher salt
To taste (For seasoning)
Garlic cloves
2 (Smashed and finely chopped)
Ground turkey
1 1/2 lbs (None)
Soy sauce
1/4 cup (None)
Sambal oelek
1 tablespoon (Optional)
Fresh ginger
1 inch piece (Peeled and grated)
Water chestnuts
1 (8 ounce) can (Drained and coarsely chopped)
Fresh cilantro leaves
1/2 bunch (Finely chopped)
Cheddar cheese
4 slices (None)
Seeded hamburger buns
4 (Toasted)
Mayonnaise
1/4 cup (Mixed with 2 teaspoons sambal oelek)
Beefsteak tomatoes
4 slices (None)
Raw red onions
4 slices (None)
Butter lettuce
As needed (For topping)
Instructions
1
Start by heating a large sauté pan over medium-high heat and coat it lightly with extra-virgin olive oil.
2
Add the diced Vidalia onion, season with kosher salt, and sauté for 7 to 8 minutes until they become soft and aromatic.
3
Incorporate the smashed and finely chopped garlic, cooking for another 1 to 2 minutes. Remove from heat and cool completely.
4
In a large mixing bowl, combine the ground turkey, soy sauce, sambal oelek, grated ginger, chopped water chestnuts, cilantro, and the cooled onion-garlic mixture.
5
Add about 1/4 to 1/2 cup of water to ensure the burgers remain moist. Mix thoroughly using your hands.
6
Shape the mixture into four equal patties and prepare a tester patty to check for seasoning. Adjust with more soy sauce or salt if necessary.
7
Wipe the sauté pan clean, then coat with fresh olive oil. Heat over medium-high.
8
Place the patties in the pan, allowing space to avoid crowding. Cook for about 5 to 6 minutes per side until golden brown.
9
In the last minute of cooking, place the cheddar cheese slices over the patties if desired, allowing it to melt.
10
Toast the hamburger buns under a broiler or in a toaster. Spread with prepared sambal mayo on both sides.
11
Assemble the burgers by layering a patty on each bun bottom, followed by beefsteak tomato, red onion slices, and butter lettuce. Top with the bun top, press slightly, and serve immediately.
Nutrition Information
20.5g
Fat
18g
Carbs
40g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Asian-Influenced Turkey Burgers?
These are turkey burgers inspired by Anne Burrell, featuring ground turkey mixed with fresh ginger, water chestnuts, cilantro, soy sauce, and sambal oelek for a unique twist on a classic meal.
Who inspired this turkey burger recipe?
The recipe was inspired by a flavorful version created by Anne Burrell.
What is the main protein used in this recipe?
The main protein is 1 1/2 lbs of ground turkey.
What provides the unique texture inside the burger patty?
Drained and coarsely chopped water chestnuts are added to the meat mixture to provide a delightful contrast of textures.
How do I make the burgers spicy?
The spice comes from adding sambal oelek into the turkey mixture and mixing it with mayonnaise for the bun spread.
What type of onion is used in this recipe?
The recipe calls for one medium Vidalia onion, diced into 1/4-inch pieces.
How do I keep the turkey burgers from becoming dry?
Adding about 1/4 to 1/2 cup of water to the meat mixture helps ensure the burgers remain moist during cooking.
How long should I sauté the Vidalia onions?
The onions should be sautéed for 7 to 8 minutes until they become soft and aromatic.
What is the preparation for the ginger?
A 1-inch piece of fresh ginger should be peeled and grated before being added to the mixture.
How long do the turkey patties need to cook?
The patties should be cooked over medium-high heat for about 5 to 6 minutes per side until golden brown.
What kind of cheese is recommended for these burgers?
Four slices of cheddar cheese are recommended to be melted over the patties during the last minute of cooking.
How do I prepare the 'sambal mayo'?
Mix 1/4 cup of mayonnaise with 2 teaspoons of sambal oelek.
What type of buns should be used?
The recipe suggests using four seeded hamburger buns, toasted.
How many servings does this recipe yield?
This recipe makes 4 servings.
How many calories are in one serving?
There are 420 calories per serving.
What is the protein content per serving?
Each serving contains 40g of protein.
What is the fat content for these burgers?
The fat content is 20.5g per serving.
How many carbohydrates are in a serving?
There are 18g of carbohydrates per serving.
What fresh vegetables are used as toppings?
The burgers are topped with beefsteak tomato slices, raw red onion slices, and butter lettuce.
Is the garlic sautéed or raw?
The garlic is smashed, finely chopped, and sautéed with the onions for 1 to 2 minutes.
Should the onion and garlic mixture be hot when mixed with the turkey?
No, you should remove the sautéed onions and garlic from the heat and allow them to cool completely before mixing with the raw turkey.
How many ingredients are in this recipe?
There are 16 ingredients required for this recipe.
What is the suggested way to check the seasoning of the meat?
Prepare a small 'tester' patty and cook it to check for flavor, then adjust the rest of the mixture with more soy sauce or salt if necessary.
What herb is used in the patty mixture?
Finely chopped fresh cilantro leaves (about 1/2 bunch) are mixed into the ground turkey.
What oil is used for cooking the patties?
Extra-virgin olive oil is used for both sautéing the onions and cooking the patties.
How do I assemble the final burger?
Layer the patty on the bun bottom, followed by a tomato slice, red onion, and butter lettuce, then add the top bun and press slightly.
Can I use salt instead of soy sauce for the main seasoning?
The recipe uses 1/4 cup of soy sauce for savory depth, but you can adjust the saltiness with kosher salt to taste.
Is this recipe suitable for lunch?
Yes, these burgers are presented as an exciting and savory option for lunch or snacks.
What is the purpose of the water chestnuts in this dish?
They are used to add a crunch and contrast to the soft ground turkey.
What should I do if the pan becomes crowded while cooking?
Ensure you allow enough space between patties to avoid crowding, which ensures even browning.