Ingredients

Glaze
2 tablespoons soy sauce
2 1/2 teaspoons dry mustard
2 tablespoons kecap manis (available at Asian groceries)
2 teaspoons honey
Burgers
1 pound ground turkey
2 tablespoons finely chopped fresh coriander (cilantro)
2 teaspoons natural creamy peanut butter, room temperature
2 teaspoons Thai fish sauce (available at Asian groceries) see note
1/2 teaspoon Thai Sriracha chile sauce (available at Asian groceries) see note

1/2 teaspoon minced lemongrass (optional)
1/4 teaspoon grated lemon zest
1/4 teaspoon grated lime zest
1 teaspoon freshly squeezed lime juice
1/4 teaspoon freshly grated peeled ginger
1 small clove garlic, minced and mashed to a paste with 1/8 teaspoon kosher salt
1/2 teaspoon kosher salt
Serving suggestions:
4 hamburger buns, toasted
Mung bean, alfalfa, radish sprouts, or pea shoots
Sliced scallions

Directions

Combine the glaze ingredients in a small
saucepan. Bring to a simmer, stirring, over high heat. Set aside to cool. In a medium
bowl, combine the turkey, fresh coriander, peanut butter, fish sauce, chile sauce,
lemongrass, citrus zests, lime juice, ginger, garlic, and salt. Mix with a fork until
thoroughly combined. Form into 4 patties, each about 1/2-inch thick.
Heat a stove top grill pan or out-door grill to medium-high heat. Grill the burgers until

just cooked through, about 4 1/2 minutes per side. Brush both sides with the glaze. Serve
on a bun garnished with sprouts and scallions. Drizzle with more glaze if desired.
Cook's note: Substitute 2 teaspoons soy sauce for the fish sauce if necessary. If the
Sriracha sauce is unavailable substitute 1/4-teaspoon hot
sauce.

Ingredients

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