- 2 tablespoons soy sauce
- 2 1/2 teaspoons dry mustard
- 2 tablespoons kecap manis (available at Asian groceries)
- 2 teaspoons honey
- 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
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.