Hoisin sauce gives these burgers a juicy texture, while ginger and garlic provide a burst of flavor, and water chestnuts deliver an appealing crunch. Serve them over tender greens or on toasted whole-wheat buns.
Nutrition per serving may change if servings are adjusted.
2 slices whole-wheat sandwich bread, crusts removed, torn into pieces
12 ounces lean ground turkey breast (see Tips)
1 8-ounce can sliced water chestnuts, rinsed and chopped
2 tablespoons hoisin sauce (see Tips)
2 scallions, trimmed and sliced
1 tablespoon minced fresh ginger
2 cloves garlic, minced
¼ teaspoon salt
1½ teaspoons toasted sesame oil
2 tablespoons reduced-fat mayonnaise
2 tablespoons nonfat or low-fat plain yogurt
½ teaspoon reduced-sodium soy sauce
½ teaspoon toasted sesame oil
To prepare burgers: Preheat grill to medium-high.
Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl. Add ground turkey, water chestnuts, hoisin, scallions, ginger, garlic and salt; mix well. (The mixture will be moist.) With dampened hands, form the mixture into four ½-inch-thick patties (see Tips).
Oil the grill rack (see Tips). Brush the patties with 1½ teaspoons sesame oil. Grill until browned and no longer pink in the center, about 5 minutes per side. (An instant-read thermometer inserted in the center should register 165°F.)
To prepare sesame mayonnaise: Combine mayonnaise, yogurt, soy sauce and oil in a small bowl; whisk until blended. Serve the burgers with the mayonnaise.
Make Ahead Tip: To make ahead: Prepare patties (Step 2), wrap individually and refrigerate for up to 8 hours or freeze for up to 3 months. Thaw in the refrigerator before cooking. Prepare sesame mayonnaise (Step 4); cover and refrigerate for up to 2 days.
Check labels carefully and select ground turkey breast. Regular ground turkey, which is a mixture of dark and white meat, has a higher fat content (similar to that of lean ground beef).
Hoisin sauce is a thick, dark brown, spicy-sweet sauce made from soybeans and a complex mix of spices. Look for it in the Asian section of your supermarket.
When forming burger patties, make them thinner at the center to prevent them from steaming as they cook.
Oiling a grill rack before you grill foods helps ensure that the food won't stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
237 calories;10.0 g fat(2.0 g sat); 2.0 g fiber; 19.0 g carbohydrates; 20.0 g protein; 17.0 mcg folate; 51 mg cholesterol; 5.0 g sugars; 3.0 g added sugars; 92.0 IU vitamin A; 3.0 mg vitamin C; 52.0 mg calcium; 2.0 mg iron; 559 mg sodium; 352.0 mg potassium
Carbohydrate Servings: 1½
Exchanges: 1 starch, 1½ vegetable, 3 lean meat, ½ fat
Quick and Delish!
This recipe is so tasty that I had to tell others! I prepped the burgers ahead and they were still amazing. Everyone loved them. I don't normally care for too mayonnaise-type sauces, but this one rocks! You gotta try this recipe!!
October 08, 2012
I made rissoles (patties) and served with the sesame mayonnaise and various hot vegetables. So much better than the standard beef mince rissoles we might usually have (never again).
Pros: tasty, different, easy, mayo perfect accompaniment
January 25, 2012
Not too bad
Burgers were good. The crunch of all the water chestnuts was overpowering. Would cut the amount of them in half for next time. Mayo was delish!!
Pros: Sesame mayo was delish
Cons: Too many water chestnuts
October 06, 2010
We liked this recipe and will make it again. I chopped the water chestnuts in the food processor and ended up with uneven texture. Next time I will hand chop the water chestnuts. Don't overcook the meat.