Asian Turkey Burgers
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.
- 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
- 1/4 teaspoon salt
- 1 1/2 teaspoons toasted sesame oil
- 2 tablespoons reduced-fat mayonnaise
- 2 tablespoons nonfat or low-fat plain yogurt
- 1/2 teaspoon reduced-sodium soy sauce
- 1/2 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 1/2-inch-thick patties (see Tips).
- Oil the grill rack (see Tips). Brush the patties with 1 1/2 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.
Tips & Notes
- Make Ahead Tip: 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.
- Tips: 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.)
Per serving: 237 calories; 10 g fat (2 g sat, 2 g mono); 51 mg cholesterol; 18 g carbohydrates; 3 g added sugars; 20 g protein; 3 g fiber; 561 mg sodium; 351 mg potassium.
Carbohydrate Servings: 1
Exchanges: 1 starch, 1 1/2 vegetable, 3 lean meat, 1/2 fat
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