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.
- Copyright 2001 Television Food Network, G.P. All rights reserved.
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By SanneD23
Cincinnati, OH
on June 23, 2009
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We loved this! I made it with very few changes. Omitted the Kecap Manis (couldn't find it looked up a substitution that compared it to a sweet/garlicy soy sauce so I added a small clove of garlic and a little extra honey to the glaze.In the burger, I used some Frank's hot sauce since we loaned our Sriracha to a friend, and halved down the fish sauce cause it's an ingredient we don't love. Will totally make this again!!
By sondrad
shoreline touri...
on January 17, 2009
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There is SO much going on in this burger.
They were very moist and bursting with flavor. I added about a 1/3 cup of panko bread crumbs to bind the meat, it was a little loose.
I grilled them stove top in a ridged cast iron pan over medium heat, exactly 4 min each side and basted each side just once with glaze.
Then I thinly sliced english cucumber and laid it on the bottom half of a potato roll. I painted the top half of the roll with a wasabi mayonnaise (1/4 cup mayo, 1 tsp wasabi powder, 1/4 tsp grated ginger, 1/2 tsp grated lemon peel and a handful of cilantro leaves, then I set the burger up. Allowed to sit and sliced in half. Hmmmmmmmmmmm!!!
Served with an asian coleslaw.
By annaau_10331269
aa, CA
on May 06, 2008
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Tasty
Read all 5 reviews