Asian Turkey Burgers With Sesame Mayo Recipes

SESAME BEEF BURGERS WITH KIMCHI MAYO

Steps:

• Preheat a grill to medium high. Mix the kimchi and mayonnaise in a small bowl; set aside. Combine the ground beef, garlic, brown sugar, soy sauce, sesame oil, 1 teaspoon salt and a few grinds of pepper in a medium bowl. Form the beef into 4 patties, about 4 inches wide and 3/4 inch thick.
• Oil the grill grates. Add the patties and cook until marked on the bottom and starting to cook up the sides, about 3 minutes. Flip and cook 3 to 4 more minutes for medium rare.
• Toast the buns on the grill. Transfer the burgers to the bun bottoms. Top with the kimchi mayonnaise, pickles and bun tops. Serve with chips.

ASIAN TURKEY BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix ground turkey, onion, water chestnuts, bell pepper, garlic, parsley, soy sauce, water, ginger, salt, and pepper in a bowl; shape into 4 patties.
• Cook the turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

ANOTHER ASIAN TURKEY BURGERS WITH SESAME MAYONNAISE

Steps:

• 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.
• Oil the grill rack.
• 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°F.).
• PREPARE SESAME MAYONNAISE WITH A TWIST:.
• Combine mayonnaise, yogurt, scallions, lemon zest, lemon juice, salt & pepper in a small bowl; whisk until blended. Then add the sesame seeds, if you choose to.

ASIAN TURKEY BURGERS WITH SESAME MAYO

Steps:

• 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, make them thinner at the center, to prevent them from steaming as they cook. (*To MAKE AHEAD: wrap patties individually and refrigerate for up to 8 hours or OAMC: freeze up to three months. Thaw in the refrigerator before cooking.).
• Oil the grill rack (**Oil a folded paper towel - hold it with the thongs & pull it toward you over the rack. DO NOT use cooking spray over a hot fire.)
• 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°F.).
• SESAME MAYONNAISE:
• Combine all ingredients (with the exception of the scallions) and whisk until well blended; then fold in the scallions.
• Sprinkle with toasted sesame seeds, optional.
• APRICOT MUSTARD - OPTIONAL - DIPPING SAUCE:.
• Combine all ingredients with the exception of the crushed red pepper flakes, in a saucepan.
• Bring to a boil over medium heat, stirring often.
• Reduce heat to low and simmer, stirring occasionally, for 5 minutes.
• Add crushed red pepper flakes, if using.
• Let cool to room emperature before serving.
• (***Can be made up to 2 weeks before.).

ASIAN TURKEY BURGERS

Steps:

• In a large bowl, combine the first seven ingredients. Crumble turkey over mixture and mix just until combined. Shape into four patties. In a nonstick skillet coated with cooking spray, cook turkey over medium heat for 6-8 minutes on each side or until a thermometer reaches 165°.