Asian Turkey Burgers

From EatingWell: Summer 2003, The Essential EatingWell Cookbook (2004) — Subscribe Now!

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.

4 servings

Active Time: 35 minutes

Total Time: 35 minutes

Nutrition Profile

Ingredients

2 slices whole-wheat sandwich bread, crusts removed, torn into pieces
12 ounces lean ground turkey breast, (see Ingredient Note)
1 8-ounce can sliced water chestnuts, rinsed and chopped
2 tablespoons hoisin sauce, (see Ingredient Note)
2 scallions, trimmed and sliced
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1/4 teaspoon salt
1 1/2 teaspoons toasted sesame oil
Sesame Mayonnaise, optional (recipe follows)

Preparation

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 1/2-inch-thick patties (see Tip).
Oil the grill rack (see Tip). Brush the patties with 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.)
Meanwhile, prepare Sesame Mayonnaise, if desired, to serve with the burgers.

Tips & Notes

Make Ahead Tip: Prepare through Step 2. Wrap patties individually and refrigerate for up to 8 hours or freeze for up to 3 months. Thaw in the refrigerator before cooking.

Ingredient Notes: 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 spicy, sweet sauce made from soybeans, chiles, garlic and spices. It will keep in the refrigerator for at least a year.
Tips: Check labels carefully and select ground turkey
breast. When forming burger patties, make them thinner at the center to prevent them from steaming as they cook.
Oil a folded paper towel. Hold it with tongs and pull it toward you over the rack. Do not use cooking spray on a hot grill.

Nutrition

Per serving: 207 calories; 3 g fat (1 g sat, 1 g mono); 53 mg cholesterol; 20 g carbohydrates; 24 g protein; 4 g fiber; 392 mg sodium; 292 mg potassium.

Nutrition Bonus: Fiber (17% daily value), Potassium (15% dv).

1 Carbohydrate Serving

Exchanges: 1 starch, 1 1/2 vegetable, 3 very lean protein, 1/2 fat