Sweet Spicy Thai Turkey Burgers With Pickles Roasted Bell Pepper Potato Wedges Chili Aioli Recipes

THAI TURKEY BURGERS WITH CRUNCHY ASIAN SLAW

Steps:

• Preheat grill to medium-high. ( see notes to pan-sear)
• Combine all the burger ingredients in a medium bowl and mix well using hands. With wet hands, shape into 3 burgers, 1-inch thick. Place on a plate in the fridge.
• Toss the slaw ingredients together in a medium bowl.
• Mix the spicy aioli ingredients together in a small bowl.
• Grill patties on a well-greased, pre-heated grill 4-5 minutes each side until golden and cooked through.
• Toast or grill the buns.
• Spread aioli on the bottom bun, top with the patty, then the slaw, cucumber ribbons (optional) , more aioli, then the top bun. Enjoy!!

SWEET & SPICY THAI TURKEY BURGERS WITH PICKLES, ROASTED BELL PEPPER, POTATO WEDGES & CHILI AIOLI

Steps:

• • Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Halve bell pepper; remove stem and seeds. Cut potatoes into ½-inch-thick wedges. Halve, peel, and finely chop shallot. Peel and mince or grate ginger. Trim and thinly slice cucumber into rounds. Halve buns.
• • Toss bell pepper on one side of a lightly oiled baking sheet with a drizzle of oil, salt, and pepper; arrange cut sides down. • Toss potatoes on empty side with a drizzle of oil, Fry Seasoning, and a pinch of salt and pepper. (For 4 servings, divide between 2 sheets; roast potatoes on top rack and bell peppers on middle rack.) • Roast on top rack, tossing potatoes halfway through, until bell pepper is softened and lightly charred and potatoes are golden brown and crispy, 23-25 minutes.
• • Meanwhile, in a small bowl, combine mayonnaise, chili sauce, and 1 tsp shallot. Season with salt and pepper. • In a medium microwave-safe bowl, combine cucumber, vinegar, 1 tsp sugar (2 tsp for 4 servings), and a pinch of salt and pepper. Microwave for 60 seconds. (Taste and add a pinch more sugar if you like a sweeter pickle.) Set aside, stirring occasionally, until ready to serve.
• • In a large bowl, combine turkey*, ginger, and 2 TBSP remaining shallot (4 TBSP for 4 servings). Season with salt (we used ½ tsp) and pepper. Form into two patties (four patties for 4), each slightly wider than a burger bun.
• • Once veggies have roasted 10 minutes, heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Add patties; cook until browned and cooked through, 5-8 minutes per side. • Meanwhile, toast buns in oven (place directly on oven rack or use a baking sheet) until golden, 2-3 minutes.
• • Fill buns with patties, pickles (draining first), bell pepper, and a bit of aioli. • Divide burgers between plates and serve with potatoes and remaining aioli on the side for dipping.

THAI TURKEY BURGERS (RACHAEL RAY)

Steps:

• Heat nonstick skillet or griddle pan over medium-high heat.
• Combine turkey, ginger, soy sauce, curry powder, salt, and scallions.
• Form 4 patties and cook on skillet, 4 minutes on each side.

THAI TURKEY BURGERS WITH CUCUMBER PEPPER RELISH AND SPICY MAYO

Steps:

• Combine all relish ingredients and refrigerate until ready to use.
• Combine all Thai mayo ingredients and whisk. (There will be extra. If you only want enough for the burgers, cut recipe in half). Refrigerate for at least 1 hour.
• Combine all burger ingredients in a large bowl and form into 4 patties, being careful not to overwork meat. Grill until cooked thoroughly, about 4 minutes per side. Once cooked, remove and set aside.
• Place buns on grill cut side down and toast until lightly browned, being careful not to burn.
• Spread mayo on top part of bun. Place burgers on bottom part of bun and top the burger with relish and a handful of bean sprouts.