Name: Asian Turkey Burgers
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT1H33M0.000S
Yield: 6 servings
Cuisine: asian
Ingredients: 1/4 cup bulgur wheat; 1/2 cup boiling water; 1/4 cup rice wine vinegar; 1 teaspoon sugar; Kosher salt and freshly ground black pepper; 1/4 seedless cucumber, sliced 1/8-inch thick, 1 cup; 1/4 small red onion, thinly sliced; 1/4 cup plain low-fat yogurt; 1 teaspoon chili garlic sauce; 12 ounces lean ground turkey; 2 tablespoons hoisin sauce; 2 scallions, chopped; 1 teaspoon grated ginger; 1 clove garlic, grated; 2 tablespoons chopped cilantro, plus 1/4 cup whole leaves; 2 teaspoons vegetable oil; 4 whole wheat hamburger rolls

Directions

Put the bulgur in a medium bowl and add the boiling water. Cover with plastic wrap and let stand until the bulgur is tender, 45 minutes to 1 hour.
Meanwhile, in a medium bowl whisk the vinegar and sugar with a generous seasoning of salt and pepper until dissolved. Add the cucumber and onion, toss well and set aside to marinate for about 30 minutes.
In a separate small bowl combine the yogurt and chili garlic sauce. Season with salt and pepper and set aside.
Drain the bulgur and put into a large bowl. Add the turkey, hoisin, scallions, ginger, garlic and chopped cilantro and mix until just combined. Form into 4 equal sized patties.
Heat a large nonstick skillet over medium heat until very hot. Lightly brush both sides of each patty with oil and place in the skillet. Cook, turning once, until just cooked through, 3 to 4 minutes per side.
Drain the pickled vegetables and toss with the whole cilantro. Spread some spicy yogurt sauce on the top and bottom of each bun and top with a burger patty and some pickles.

Cook’s Note

We lightened these burgers by cutting back on the meat and adding some texture with bulgur. Great Asian flavors in the burger, a quick picking of cucumbers and onions and a spicy yogurt sauce tie everything together.

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