Asian Turkey Burgers
Recipe from EatingWell

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.



by 1  person


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


Directions
1.
Preheat grill to medium-high.
2.
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).
3.
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 degrees F.)
4.
Meanwhile, prepare Sesame Mayonnaise, if desired, to serve with the burgers.
Tips:

1.
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).
2.
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.
3.
Tips: Check labels carefully and select ground turkey
4.
breast. When forming burger patties, make them thinner at the center to prevent them from steaming as they cook.
5.
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.
6.
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.
Sesame Mayonnaise
1.
Combine mayonnaise, yogurt, soy sauce and oil in a small bowl; whisk until blended. Variation: Scallion-Lemon Mayonnaise Combine 2 tablespoons reduced-fat mayonnaise, 2 tablespoons nonfat plain yogurt, 1 tablespoon chopped scallions, 1/2 teaspoon freshly grated lemon zest, 1 tablespoon lemon juice, salt and pepper to taste in a small bowl; whisk until blended.

Nutrition information
Per Serving: cal. (kcal) 207, Fat, total (g) 3, chol. (mg) 53, sat. fat (g) 1, carb. (g) 20, Monosaturated fat (g) 1, fiber (g) 4, pro. (g) 24, sodium (mg) 392, Potassium (mg) 292, Vegetables () 2, Starch () 1, Lean Meat () 3, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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