GINGER MISO TURKEY BURGERS WITH HONEY-SOY GLAZE
Ginger Miso Turkey Burgers are made with ground turkey breast, white miso, ginger, garlic, and cilantro for a lean, flavor-packed addition to your summer barbecue! Brush with a honey-soy glaze for added moisture and flavor. This gluten-free, dairy-free, and egg-free recipe is quick and easy, freezer-friendly, and kid-approved. Gluten-Free, Dairy-Free, Egg-Free, Kosher
Provided by Jessica Levinson
Time 20m
Number Of Ingredients 8
Steps:
- Heat grill or oven broiler to 500 degrees F. If using a grill, coat grates with oil or cooking spray. If using broiler, line a baking sheet with foil and place a broiling rack on top. Coat rack with cooking spray and set aside.
- In a large bowl, combine the ground turkey, miso paste, cilantro, ginger, and garlic. Knead gently until ingredients are well mixed.
- Divide the turkey mixture into 6 equal portions (if you have a food scale you can weigh them - they should be about 4 ounces each) and form into patties.
- Place burgers directly on grill or on broiling rack and cook 5 minutes.
- While burgers are cooking on first side, combine rice vinegar, soy sauce, and honey in a small saucepan and bring to a boil. Immediately reduce heat to simmer sauce for 2 to 3 minutes until sauce coats the back of a spoon. Turn off heat and set aside.
- Remove burgers from grill/oven and brush both sides with prepared honey-soy glaze. Place burgers back on grill or under broiler and cook another 5 minutes.
- Remove burgers from grill or oven and let rest 5 minutes before serving.
Nutrition Facts : Calories 208 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 91 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 36 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 6 Servings, Sodium 587 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
CHICKEN MEATBALLS WITH GINGER AND MISO
These Japanese-inspired meatballs can be baked, poached, or grilled.
Provided by Rhoda Boone
Categories Meatball Chicken Ginger Poach Grill Bake Dinner Kid-Friendly Small Plates
Yield Makes about 20 meatballs
Number Of Ingredients 16
Steps:
- Combine chicken, egg, panko, scallions, soy sauce, miso paste, ginger, and salt in a large bowl. Using your hands, roll mixture into 1" balls, packing firmly. Transfer balls to a rimmed baking sheet or large plate.
- For grilling:
- Divide soy dipping sauce between 2 bowls (half for serving and half for brushing meatballs while cooking). If using wooden skewers, soak 15 minutes. Thread 2 skewers through each meatball, with 2-3 meatballs per pair of skewers.
- Prepare a grill for medium-high, direct heat, or place a grill pan over medium-high heat. Generously oil grates or grill pan. Grill meatballs until light grill marks form, 3-4 minutes. Turn and continue to grill until outside of meatballs are browned, 2 minutes longer.Brush meatballs with sauce, then turn and brush again. Baste and turn until meatballs are glazed and cooked through, about 1 minute more (if they start to burn, reduce heat or move to a cooler part of the grill). Serve with remaining dipping sauce.
- For poaching:
- Bring chicken broth to a simmer in a large pot over medium-low heat; season with salt. Add meatballs and cook, covered, until cooked through, about 15 minutes.
- For baking:
- Preheat oven to 425°F. Grease a glass or metal baking dish with oil.
- Roll meatballs in oil until coated. Roast until meatballs are firm and cooked through (a meat thermometer inserted into the center should read 165°F), about 15 minutes.
- Let meatballs cool 5 minutes in baking dish before serving.
- Do Ahead
- Meatballs can be formed, but not cooked, 1 day ahead. Wrap tightly in plastic and chill.
MISO SALMON BURGERS
Steps:
- Heat 1 teaspoon of the oil in a large nonstick pan over medium heat. Saute the garlic, ginger and scallions until softened, 1 to 2 minutes. Add the miso paste and soy sauce until well mixed. Remove from the heat and let cool while you prepare the salmon.
- Dice the salmon, then roughly chop until you can mix it like a meatball. Add to a large bowl.
- Add the miso mixture to the salmon. Stir to combine. Add the panko and egg to the salmon and mix together to bind the burger. Form into small "mini" burgers, about 4 ounces each.
- Heat the remaining 1 teaspoon oil in the same skillet over medium heat. Add the burgers and cook about 2 minutes per side, or to your liking.
MISO GINGER TURKEY BURGER
Make and share this Miso Ginger Turkey Burger recipe from Food.com.
Provided by dicentra
Categories Poultry
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a gas grill to medium-high or prepare a charcoal fire.
- In a large bowl, whisk together the miso, soy sauce and ginger. Add the ground turkey, scallions, breadcrumbs and black pepper. Gently but thoroughly mix together. Shape into 4 patties, each about 3/4 inch thick.
- To oil the grill grates, dampen a folded paper towel with vegetable oil, hold it with tongs and rub it over the grates.
- Grill the burgers until well browned on the underside, about 4 to 5 minutes. With a metal spatula, turn the burgers over carefully. Grill for another 4 to 6 minutes, or until the burgers reach 165 F at the thickest part.
- Meanwhile, toast the buns at the edge of the grill. Season the burgers with salt. Dress the burgers with condiments and vegetables as desired.
Nutrition Facts : Calories 173.6, Fat 3.6, SaturatedFat 0.8, Sodium 735.4, Carbohydrate 29.6, Fiber 3, Sugar 4.2, Protein 6.8
MISO-GLAZED MAITAKE MUSHROOM BURGERS
Steps:
- Melt butter in a medium-size skillet over medium-high heat, then add mushrooms and cook for about 3 minutes on each side, or until golden and slightly crisped. Press down with a spatula to maximize browning.Add scallions to pan and cook for a minute, until wilted and slightly charred. Add salt and some black pepper to taste.Pour miso mixture over mushrooms, and turn over until evenly coated and absorbed.Toast buns, then assemble burger: First, place bottom half of each bun on a plate. Sprinkle each with ¼ cup of grated Swiss cheese. Place hot mushrooms and scallions on top of cheese layer. Top with sliced red onion and arugula.
ABBA'S GINGER TURKEY BURGERS
In my voyage to healthier eating, I have started using ground turkey instead of beef. In doing so... I had to make it tasty too. I do not use salt. For those that choose to season, well, that's on you.
Provided by Abba Gimel
Categories Turkey Breasts
Time 25m
Yield 8 burgers, 4-8 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, combine ground turkey, scallions, bread crumbs, 1 TB of the soy sauce, ginger, and garlic. Season to taste with salt and pepper. Mix well.
- Divide turkey mixture into 8 equal portion . Shape into patties.
- Heat oil in a skillet over medium heat until hot.
- For the sauce, in a small saucepan combine orange juice, lemon juice, and the remaining 1 TB soy sauce. Let bubble until reduced by half.
- Add 4 of the patties and cook for 7 to 8 minutes. Turn patties over and cook another 8 minutes or until done (165 degrees F). Repeat with remaining 4 patties. Keep the first batch warm in a warm oven.
- Whisk in the margarine & lemon basil to sauce. Pour over burgers.
- Serve with rice.
Nutrition Facts : Calories 322.5, Fat 15.7, SaturatedFat 4.1, Cholesterol 134.5, Sodium 715.5, Carbohydrate 11.7, Fiber 0.9, Sugar 3.7, Protein 32.3
MISO BURGERS WITH MINT & POMEGRANATE SLAW
If you're after some healthy vegetarian burgers look no further than these, made with chickpeas plus a delicious mint and pomegranate slaw on the side
Provided by Good Food team
Categories Dinner
Time 40m
Number Of Ingredients 20
Steps:
- Heat oven to 220C/200C fan/gas 7. Cook the bulghar in a small pan of water for 5 mins. Meanwhile, heat the oil in a large non-stick frying pan and fry the onions and garlic, stirring, for 5 mins or until starting to turn golden. Add the carrots and chilli, and cook, stirring frequently, for 5 mins until the carrots soften. Add the cumin, ground coriander, coriander stalks and lime zest, and stir well.
- Tip the chickpeas into a bowl and crush with a masher or fork, then add the eggs and miso to form a chunky paste.
- Drain the bulghar well and stir into the spicy vegetables. Take off the heat, shape into eight burgers and place on a baking sheet lined with baking parchment. Bake in the oven for 15-20 mins or until firm and starting to turn golden.
- For the slaw, combine all the ingredients in a big bowl with the lime juice and coriander leaves. Serve with the burgers and lime wedges for squeezing over.
Nutrition Facts : Calories 442 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 23 grams sugar, Fiber 21 grams fiber, Protein 19 grams protein, Sodium 1.2 milligram of sodium
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