Jewels Turkey-Jasmine Burger
This is one of the first recipes I ever wrote, and it won “best poultry burger in America” on Food Network’s Ultimate Recipe Showdown! Since it is a little labor intensive, I would recommend doing double portions of at least the turkey burgers to freeze for a later date – why make a mess twice when you can do it all at once? After all it is about affording YOU the luxury of time!
Ingredients:
Cucumber salad
1 cucumber, peeled and thinly sliced rounds
1/2 red onion, thinly sliced
1/4 cup rice vinegar
1/8 cup sugar
1 teaspoon salt
Burger
1 1/4 pounds ground turkey
1/3 cup steamed jasmine rice
1/4 cup panko
1/4 cup thinly sliced green onions
1 large egg
1/2 teaspoon sesame oil
1 tablespoon soy sauce
1 Thai chili or serrano chile, seeded and minced
1 teaspoon sugar
Salt and freshly ground black pepper
1 tablespoon peanut oil
4 sesame hamburger buns
Wasabi mayonnaise:
1/2 cup homemade mayonnaise or store-bought
1 teaspoon wasabi powder
1/2 teaspoon minced ginger
1 teaspoon finely chopped lemon peel
Directions:
Cucumber salad:
1. Toss cucumbers, onions, rice vinegar, sugar, and salt in a medium sized bowl. Let it marinate at room temperature for 1 hour.
Burger:
2. Mix ground turkey, rice, panko, green onions, egg, sesame oil, soy sauce, Thai chile, and sugar very well. Make into 4 patties. Season with salt and pepper.
3. Heat peanut oil in a large skillet over medium-high heat. Saute burgers until cooked through, approximately 5 to 6 minutes per side (depending on how thick you make them).
Wasabi mayonnaise:
4. While burgers are cooking, toast buns, and mix mayonnaise, with wasabi powder, ginger, and lemon peel in a small bowl.
5. Drain cucumber salad well.
6. Smear 1 tablespoon wasabi mayonnaise on toasted bun halves, spread with a layer of drained cucumber salad, then top with burger and cover with bun top.