SPICY PEANUT SAUCE
Steps:
- Whisk together the peanut butter, hoisin, soy sauce, sriracha, lime juice and garlic in a medium bowl. Whisk in 4 tablespoons water. The sauce should be a thick enough to coat the back of a spoon but still drip off lightly. Add another tablespoon or two of water if the sauce needs thinning.
SPICY TURKEY BURGERS
Spice up boring turkey burgers by creating incredible flavor with exotic spices and herbs. Enjoy on a toasted bun with desired fixings and spiced mayonnaise!
Provided by FOOD_DIVA
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the grill for high heat.
- In a bowl, mix the ground turkey, garlic, ginger, chile peppers, red onion, cilantro, salt, soy sauce, black pepper, paprika, mustard, cumin, and Worcestershire sauce. Form the mixture into 8 burger patties.
- Lightly oil the grill grate. Place turkey burgers on the grill, and cook 5 to 10 minutes per side, until well done.
Nutrition Facts : Calories 203.5 calories, Carbohydrate 6.4 g, Cholesterol 83.9 mg, Fat 9.6 g, Fiber 1.9 g, Protein 24.4 g, SaturatedFat 2.3 g, Sodium 626.4 mg, Sugar 1.6 g
HERB BURGERS
These tasty burger have lots of flavor! My dear Uncle Mickey shared the recipe with me years ago. -Brenda Sorrow, Kannapolis, North Carolina
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine the first 11 ingredients. Crumble beef over mixture and mix well. Shape into eight patties. , Grill, uncovered, over medium heat for 5-6 minutes on each side or until meat is no longer pink. Serve on buns with mayonnaise, lettuce, tomatoes and onion.
Nutrition Facts : Calories 408 calories, Fat 21g fat (7g saturated fat), Cholesterol 103mg cholesterol, Sodium 649mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 28g protein.
EASY THAI BURGERS WITH PEANUT SAUCE
Steps:
- Preheat a grill to medium-high heat (can probably use an oven broiler or skillet to pan fry the burgers).
- For the burgers, add the ground meat, ginger, green onions, chili garlic sauce, salt and pepper to a food processor and pulse until combined. Alternate method: use an electric stand or handheld mixer OR make sure the green onions and ginger are very finely chopped and combine very well with your hands. Shape the meat mixture into 5-6 patties about 1/2-inch thick and slightly larger in diameter than the buns you are using (they'll shrink a bit while cooking).
- For the peanut sauce, whisk or blend all the ingredients together. The sauce can be made several days in advance and refrigerated.
- For the slaw, in a medium bowl, toss together the carrots, cabbage and green onion. In a small bowl, whisk together the lime juice (or vinegar), oil, sugar and a pinch of salt and pepper. Toss the vegetables with the dressing and set aside until serving. The slaw can be made several hours (or up to a day) in advance.
- Grill/cook the burgers until desired doneness (if using ground pork or ground turkey, cook until well done). Assemble the burgers on buns topped with peanut sauce and slaw.
Nutrition Facts : ServingSize 1 Serving, Calories 711 kcal, Carbohydrate 36 g, Protein 36 g, Fat 47 g, SaturatedFat 15 g, Cholesterol 108 mg, Sodium 1014 mg, Fiber 4 g, Sugar 13 g
INDIAN SPICED CHICKEN BURGERS WITH SPICY PEANUT SAUCE
I adapted this recipe from Food & Wine Magazine to lighten it up a bit. Adding a little oil to the patties kept them nice and moist. The satay-style peanut sauce adds a spicy kick. Since ground chicken can be fairly bland on its own, this was an extremely flavorful way to punch it up.
Provided by Diet It Up
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine the chicken, ¼ cup of chopped onion, 1 tablespoon olive oil, 1 teaspoon chili powder, ½ teaspoon salt and garam masala. Form into 4 patties.
- In a medium saucepan, heat ½ tablespoon olive oil. Add 2 tablespoons of chopped onion and 1 teaspoon of chili powder. Cook over moderate heat, stirring until onion is softened, about 5 minutes. Add the coconut milk and bring to a boil. Remove from the heat and whisk in the peanut butter, sriracha and hot water. Stir in the peanuts and season with salt.
- Brush the burger patties with olive oil and cook on a grill or grill pan over moderately high heat until cooked through, about 5 minutes on each side.
- Spread the peanut sauce on the rolls. Top with burgers and lettuce to serve.
Nutrition Facts : Calories 664, Fat 28.3, SaturatedFat 5.8, Cholesterol 97.5, Sodium 783.6, Carbohydrate 74.2, Fiber 11.9, Sugar 13.2, Protein 35.5
HERB SALAD SPRING ROLLS WITH SPICY PEANUT SAUCE
Categories Leafy Green Herb Pasta Appetizer No-Cook Vegetarian Mint Basil Peanut Spring Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free Kosher
Yield Serves 4 as a first course
Number Of Ingredients 12
Steps:
- In a bowl soak noodles in very hot water to cover 15 minutes and drain well in a colander. Reserve half of noodles for another use. With scissors cut remaining noodles into 3- to 4-inch lengths and in a small bowl toss with vinegar and salt to taste.
- Cut out and discard ribs from lettuce leaves, halving each leaf.
- In a shallow baking pan or cake pan soak 2 rounds rice paper in hot water to cover until very pliable, 45 seconds to 1 minute.
- Carefully spread 1 soaked round on a paper towel, leaving remaining round in water, and blot with paper towels. Arrange 1 piece of lettuce leaf on bottom half of sheet, leaving a 1-inch border along edge. Top lettuce with about one fourth of peanuts and about one fourth of noodles, arranging them in a line across lettuce. Top noodles with one fourth each of scallion, carrot, cabbage, and herbs. Roll up filling tightly in rice paper, folding insides after first roll to completely enclose filling, and continue rolling.
- Spread remaining soaked rice paper round on paper towel and blot with another paper towel. Wrap rice paper around spring roll in same manner. (Double wrapping covers any tears and makes roll more stable and easier to eat.) Wrap spring roll in rinsed and squeezed paper towel and put in a resealable plastic bag. Make 3 more rolls with remaining ingredients in same manner. Rolls may be made 1 day ahead and chilled, wrapped in wet paper towels in sealed plastic bag. Before serving, bring rolls to room temperature.
- Discard paper towels. Halve rolls diagonally and serve with peanut sauce.
JUICY & DELICIOUS MIXED SPICE BURGERS
We like trying to make "street foods" at home, perfecting recipes for dishes like gyros and these spiced burgers, known as kofta. - Anne Henry, Toronto, Ontario
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 9 ingredients. Add beef; mix lightly but thoroughly. Shape into six 4x2-in. oblong patties., Grill patties, covered, over medium heat or broil 4 in. from heat, 4-6 minutes on each side or until a thermometer reads 160°. If desired, place on lettuce leaves and serve with sauce.
Nutrition Facts : Calories 192 calories, Fat 9g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 259mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
CHICKEN BURGERS WITH PEANUT SAUCE
This low-fat burger is made spicy with Thai chile paste and rounded out with a sweet, creamy Thai-style peanut sauce. Onion sprouts, which look similar to alfalfa sprouts, have a pungent bite. You can find them next to the alfalfa sprounts in many supermarkets.
Provided by ElizabethKnicely
Categories Lunch/Snacks
Time 35m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 15
Steps:
- To prepare sauce, combine first 6 ingredients, stirring with a whisk until smooth.
- Prepare grill.
- To prepare burgers, place onions and next 5 ingredients (onions through chicken) in a food processor; process until coarsely ground. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
- Place patties on a grill rack coated with cooking spary; grill 4 minutes on each side or until done. Place rolls, cut side down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each roll; top each serving with 1/4 cup sprouts, about 1 tablespoons sauce and top half of roll. Yield 4 servings.
Nutrition Facts : Calories 533.8, Fat 37, SaturatedFat 5.7, Cholesterol 72.6, Sodium 500.5, Carbohydrate 18.2, Fiber 8.1, Sugar 2.4, Protein 37.5
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