Asian Turkey Burgers

  • Level: Easy
  • Total: 1 hr 33 min
  • Prep: 25 min
  • Inactive: 1 hr
  • Cook: 8 min
  • Yield: 6 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. In a separate small bowl combine the yogurt and chili garlic sauce. Season with salt and pepper and set aside.
  4. 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.
  5. 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.
  6. 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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