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:
Yield:8 servings
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
Tools You May Need
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Grill-A-Burger, Palm Desert, CA
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.