Banh Mi Turkey Burgers
Heat up a large skillet with your 2 tbsp of oil. In a small bowl, whisk together turkey marinade. Set aside. Place Jennie-O turkey patties onto skillet over medium high heat. Gently pour the marinade over the patties. Let cook for 3-5 minutes, then flip and pour the rest of the marinade over the patties.
Banh Mi Turkey Burger
Let pickle for 25 to 30 minutes. Heat oven to 250 F (130 C). Half the baguette and remove the bread in the center, creating a trough for the sandwich filling. Toast the baguette for 2 to 4 minutes in the oven. Warm the turkey and then combine with the mayo, chili sauce, garlic salt, and lime juice.
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Drain well before using. Combine yogurt and 1 Tbsp. pepper sauce in a small bowl; mix well. Set aside. Preheat grill or broiler to high. Combine turkey, remaining 2 tsp. pepper sauce, cornstarch, fish sauce, garlic, basil, and oil in a medium bowl. Season with salt and pepper if desired; mix well with clean hands.
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Banh Mi Turkey Burgers. Serves 4. All you need: 1-1/2 pounds 93% lean ground turkey . 1 teaspoon reduced-sodium tamari (or soy sauce) 1/4 teaspoon freshly ground black pepper . 1/4 teaspoon Chinese five-spice powder . 1/2 cup mayo . 2 tablespoons hoisin sauce. 1 tablespoon Sriracha .
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Place a large skillet over medium heat with the sesame or vegetable oil and cook the burgers, flipping once, until cooked through, 4 to 5 minutes per side. While the burgers are cooking, prepare the Sriracha mayo. In a small bowl, stir together the mayonnaise and Sriracha. Set aside. To serve the burgers, divide the Sriracha mayo among the four.
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For the Pickled Relish. Place carrots and radish in a medium heat-proof (glass or metal) mixing bowl. Toss to combine. Set aside. In a medium saucepan over high heat, combine water, rice vinegar, and sugar. Bring to a boil. Remove vinegar mixture from heat once boiling, and pour over carrot mixture.
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Serves: 4. Coat a grill rack with cooking spray and preheat to medium-high. In a bowl, combine the coleslaw mix, cucumber, lime juice and salt; toss to coat and set aside. In a large bowl, combine turkey, cilantro, soy sauce, ginger and garlic; divide into 4 bowls and press into a patty. In a small bowl, combine the mayo and chili sauce.
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Crumble the turkey into a large bowl. Add the egg, scallions, ginger, fish sauce, and sriracha. Use your hands to mix the ingredients gently but thoroughly. Divide the mixture into four equal portions, then shape into 3/4-inch-thick patties. Use your thumb to make an indentation in the center of each burger, then place on a plate.
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Instructions. Coat a large griddle, outdoor grill rack or stovetop grill pan with cooking spray; preheat to medium-high. In a medium bowl, combine slaw mix, cucumber, lime juice and salt; toss to coat and set aside. In a large bowl, combine turkey, cilantro, soy sauce, ginger and garlic; divide mixture into four balls and then gently press each.
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For the pickled carrots. Bring the rice vinegar, sugar, and pepper flakes to a boil in a small pot. Boil for about 30 seconds to 1 minute, just until the sugar is dissolved. Add your sliced carrots to a mason jar or a tupperware, cover with the mixture you've been boiling, and pickle for at least 1 hour.
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We ate our burgers in lettuce wraps, but a whole wheat bun or English muffin would be a nice addition. The turkey burgers themselves have a ton of flavor, the pickled vegetables add a fantastic component, then top that off with the mild heat of the sriracha sauce, and it is terrific! This burger will most definitely be part of my new normal!
Banh Mi Turkey Burgers
Combine the carrots, radishes, and jalapeño in a mixing bowl and toss with the vinegar and sugar. Set aside. In a medium bowl, combine the mayonnaise, garlic, Sriracha, and lime juice. Season with salt and pepper and set that aside as well. Divide the beef into 4 equal portions about 6 ounces each.
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Directions. Season burger with s&p and rub with small amount of hoisin sauce; Grill to 165 degrees internal temp; Coat pork belly in 5 spice and remaining hoisin sauce, roast at 350 until crisp and glazed, allow to cool and slice thin
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Step 1 Make the pickled vegetables. In a medium bowl, combine cucumber, carrot, jalapeño slices and 1 tablespoon salt. Add vinegar, water, and 1 tbsp. sugar. Mix until combined and chill until.
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Place a large skillet over medium heat with the sesame or vegetable oil and cook the burgers, flipping once, until cooked through, 4 to 5 minutes per side. While the burgers are cooking, prepare the Sriracha mayo. In a small bowl, stir together the mayonnaise and Sriracha. Set aside.
