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Korean Turkey Burgers with Kimchi

July/August 2013

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Korean chile paste (also known as gochujang) blended into the ground turkey makes this turkey burger recipe incredibly moist and flavorful. Top these healthy turkey burgers with kimchi—a fermented mixture of cabbage and other vegetables—which can be found near other refrigerated Asian ingredients or near sauerkraut or pickles in well-stocked supermarkets or natural-foods stores.


Korean Turkey Burgers with Kimchi

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 1 pound 93%-lean ground turkey
  • 3 scallions, sliced
  • 8 teaspoons Korean chile paste (see Tips), divided
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons low-fat mayonnaise
  • 4 small whole-wheat hamburger buns, toasted
  • 12 slices English cucumber
  • 1 cup kimchi

Preparation

  1. Preheat grill to medium-high.
  2. Combine turkey, scallions, 5 teaspoons chile paste and sesame oil in a medium bowl; gently knead together. Do not overmix. Form into 4 burgers, about 4 inches wide.
  3. Oil the grill rack (see Tips). Grill the burgers until an instant-read thermometer inserted in the center registers 165°F, 3 to 4 minutes per side. Let rest for 5 minutes.
  4. Meanwhile, combine mayonnaise and the remaining 3 teaspoons chile paste in a small bowl. Assemble the burgers on toasted buns with 2 teaspoons of the mayonnaise mixture, 3 slices cucumber and 1/4 cup kimchi each.

Tips & Notes

  • Tips: Knead Gently: Use your hands to mix ground turkey until just combined (wear gloves if you prefer). Overmixing makes the meat tough.
  • Korean chile paste (also called hot pepper paste, gochujang or kochujang) is a fermented spicy condiment made from red chiles, soybeans and salt. Find it in Korean or Asian markets or online from koamart.com. Annie Chun’s, a widely distributed national brand of Asian foods, recently launched its own bottled gochujang sauce that is becoming increasingly available in large supermarkets. It keeps indefinitely in the refrigerator. To make a substitute, combine 2 tablespoons each white miso and Asian-style chile sauce, such as sriracha, and 2 teaspoons molasses.
  • 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.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.

Nutrition

Per serving: 341 calories; 12 g fat (3 g sat, 1 g mono); 67 mg cholesterol; 33 g carbohydrates; 7 g added sugars; 28 g protein; 5 g fiber; 731 mg sodium; 441 mg potassium.

Nutrition Bonus: Iron (17% daily value)

Carbohydrate Servings: 2

Exchanges: 1 1/2 starch, 1/2 other carbohydrates, 3 medium-fat meat, 1/2 fat


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Recipe Categories

Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
4
Ethnic/Regional
American
Asian
Main Ingredient
Poultry, other
Turkey
Preparation/ Technique
Grill/BBQ
Meal/Course
Dinner

Season
Spring
Summer
Publication
July/August 2013
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