Recipe courtesy of Grill-a-Burger
Buddha Burger
- Level: Easy
- Yield: 4 burgers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 617
- Total Fat
- 38
- Saturated Fat
- 7
- Carbohydrates
- 30
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 40
- Cholesterol
- 129
- Sodium
- 947
- Total: 2 hr 30 min (includes chilling time)
- Active: 20 min
Ingredients
1 1/2 pounds lean ground turkey
1 tablespoon curry powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons soy sauce
3 tablespoons chili-garlic sauce
1 1/2 teaspoons finely grated ginger
1 1/2 teaspoons minced garlic
1/2 cup packed chopped fresh cilantro, plus sprigs for serving
1/2 cup finely diced red bell pepper, plus 8 slices for serving
1/2 cup thinly sliced green onion
Kosher salt and freshly ground black pepper
4 sesame seed buns, halved
Sweet Chile Mayo, for spreading, recipe follows
1/4 head napa cabbage, shredded
1 tomato, cut into 4 slices
Handful bean sprouts
Sweet Chile Mayo:
1/2 cup mayonnaise
3 tablespoons sweet chile sauce
Splash of lemon juice
Directions
- In the following order, add to a large bowl the turkey, curry powder, cumin, soy sauce, chili-garlic sauce, ginger, garlic, cilantro, red pepper, green onion, 1/3 teaspoon salt and some black pepper. Mix thoroughly by hand. Remove from the bowl, cover with plastic wrap and refrigerate for 2 hours.
- Heat a grill to between 350 and 375 degrees F.
- Portion the turkey mixture into four 6-ounce burger patties. Grill until cooked through. Lightly toast the sesame seed buns on a flat-top grill. Spread the top and bottom buns with Sweet Chile Mayo. On the bottom buns, layer the cabbage, tomatoes and turkey burgers. Then top with bean sprouts, 2 red pepper slices, a few sprigs of cilantro and the top buns.
Sweet Chile Mayo:
- Stir together the mayonnaise, sweet chile sauce, and lemon juice to taste in a small bowl until well blended. Refrigerate in a sealed jar for up to 1 week.
Cook’s Note
The 2 Hours of Inactive Prep time is to chill the burger mix