Loads of flavors combine in these Asian Turkey Burgers. Marinated radishes add a crunch that blends perfectly with the turkey infused with sautéed ginger and lemongrass and all topped off with a garlic aioli! It’s a party in your mouth…

Unusual Ingredients

Lemongrass – If you’ve never used lemongrass before, here’s the lowdown. Cut off the ends as they get hard from exposure in the packaging. Slice down the remaining stalk and remove outer layers until you get to the soft middle area. This is the part you use, not all of that other really hard stuff. Finely dice the middle of the stalk and it’s ready to sauté.

Radishes – Radishes aren’t all that unusual, but slicing them like this is a bit different. I slice the top (the leaves) and the bottom (the tuber root) to leave just the radish. Another slice from top to bottom leaves a nice smooth work surface in the middle of the radish. Place that surface on the cutting board and then cut thin slices all the way through the radish. I like a lot of the radish on the burger, so cut up a whole bunch for 4 burgers!

Ginger – Another ingredient that isn’t so uncommon, but zesting the ginger is a bit unusual. Peel the ginger root first. The outside layer is kind of like bark to a tree, and not the part you want to eat. Once peeled, just rub the ginger on a zester and use the finely grated result.

Ground Turkey – not necessarily unusual, but worth mentioning that you don’t want to go any leaner than 90% or the patties just don’t stay together. The fat content really helps for flavor and for keeping the patties in one piece as you cook them.

Plan Ahead

The marinated radishes need to sit at least 10 minutes, and are even better if they get an hour to marinate before you need them.

The Garlic Aioli needs a good 30 minutes for everything to come together and a few hours is even better!

Now You’re Ready To Cook!

Sauté the lemongrass and ginger in 2 tsp of olive oil until fragrant and softened.

Mix them into the ground turkey with the breadcrumbs, 1 Tbsp. sesame oil, and salt and pepper. Mix thoroughly (I use my hands to really get it pressed together) and form into 4 patties.

Heat 2 tsp. of olive oil in a non-stick skillet and cook the patties for about 6 minutes per side until they are cooked through.

Once the patties are cooked, use the oil to toast the buns. Open the buns and place the inside portion of the bun onto the pan. Toast for about 30 seconds to add the flavor from the pan to the buns!

Making the Asian Turkey Burgers

Spread the Garlic Aioli on the bun, place turkey patty on the aioli and then top with radishes.

I hope you enjoy the way all of the flavors in this dish work together as much as we do!

Wine Time

With all the different flavors in this one, it’s hard to find the perfect pairing! The best ideas seem to be a Riesling (not dry, you want some sweet in this one to pull out the ginger, garlic and lemon flavors) or a lighter red like a Pinot Noir (always a good bet with turkey) or Chianti (a slam dunk with flavors like garlic and turkey).

Asian Turkey Burgers

Recipe by HeCooks4Me.comCourse: Chicken Turkey and Other Poultry, Entrees, Recipes, DinnerCuisine: AsianDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

510

kcal

Total time

50

minutes

Loads of flavors combine in this sandwich. Marinated radishes add a crunch that blends perfectly with the turkey infused with sautéed ginger and lemongrass and all topped off with a garlic aioli! It’s a party in your mouth…

Ingredients

• Marinated Radishes

• 3 oz Radishes – thinly sliced

• 1 Tbsp Rice Vinegar

• 1 Tbsp Mirin

• 1 Tbsp Sesame Oil

• Salt and Pepper

• Turkey Patties

• 1 lb Ground Turkey – 90% lean

• 1 inch Ginger – peeled and zested

• 1 stalk Lemongrass – peeled and diced

• 4 tsp Olive Oil – divided into 2 tsp portions

• 1 Tbsp Sesame Oil

• 1/4 cup Panko Breadcrumbs

• Salt and Pepper

• Burger Fixings

• Garlic Aioli

• 4 Hamburger Buns

Directions

• Marinate the radishes by placing radishes in sauce comprised of Mirin, Sesame Oil, Rice Vinegar and a dash of salt and pepper to taste. Cover and allow to sit in the fridge for at least 10 minutes
• Remove the ends and hard outer layers from lemongrass and dice the core. Peel the ginger and zest about a 1 inch long piece. Warm 2 tsp of olive oil in a nonstick skillet and sauté lemongrass and ginger until softened and fragrant. Remove from pan
• Combine ground turkey, sautéed lemongrass and ginger, panko breadcrumbs and sesame oil with some salt and pepper. Gently mix with your hands to combine and then form into 4 patties
• Heat 2 tsp olive oil in nonstick skillet and place patties in the pan. Cook for about 6 minutes per side until completely cooked through. Remove from pan then use remaining oil and browned bits to toast the buns for about 30 seconds
• Spread garlic aioli on the buns, place patty over the garlic and top with marinated radishes

Recipe Video