Southeast Asian Style Turkey Burgers

Total Time:
35 min
20 min
15 min

4 servings

  • 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
  • Copyright 2001 Television Food Network, G.P. All rights reserved.
  • 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.

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