Tuesday, July 19, 2011

Teriyaki Turkey Burgers

Ground turkey is always a better option than ground beef, and I look for 93/7 lean ground turkey breast. The risk with using such lean meat, especially with burgers, is drying out and blandness. These Asian turkey burgers do not have that problem with the addition of tasty teriyaki sauce, chili-garlic sauce, and plenty of herbs and spices to keep them flavorful. Teriyaki flavors pair well with Riesling and Gewurztraminer, and these wines will also meld nicely with turkey.

What you need:
1.5 lbs lean ground turkey
1 tsp minced ginger
1 tsp minced garlic
1/2 c. chopped onion
1 tbsp hot chili garlic sauce
1/2 c. Panko
1 tbsp dried cilantro
1/2 c. Teriyaki sauce, plus an additional 1/2 cup (to be used at end)
Vegetable oil
1/2 cucumber, thinly sliced
1/2 red onion, thinly sliced

What you do:
1. Combine first 7 ingredients, plus first 1/2 cup of teriyaki sauce in a large bowl and mix by hand. Form 8 patties.
2. Heat vegetable oil in a large skillet over medium-high heat. Add burgers to hot oil and cook until dark golden brown on both sides, about 6-8 minutes on each side (will vary depending on heat level and skillet).
3. Once burgers cooked through, remove from heat and brush with remaining 1/2 cup Teriyaki sauce.
3. Serve burgers on whole wheat buns with thin sliced cucumber and red onion.

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