Turk De Soliel Burgers

Posted by Kelly Mostat in Recipes
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Nothing says summer like delicious hot off the grill burgers. They’re easy to prep, great for the whole family and nutritious, if you make them yourself.

If you’re tired of the same old, same old recipe, this new twist is sure to wake up your tastebuds. The combination of peanut sauce, soy and cilantro gives these burgers an Asian flare with the perfect amount of zing.

If you’re a fan of cilantro, (I personally love it) I recommend topping your burger with some fresh leaves. It really brings out the flavour of the burger.

When making these burgers, I like to it casual – usually pairing mine with homemade yam fries or a garden salad. But they’d also be good with a Asian-inspired coleslaw, like this one, or regular potato fries. One of the best things about burgers is how versatile they are.

I hope you give this recipe a go and enjoy it as much as I do!

Kelly

 

Turk De Soliel Burgers

Courtesy of Eat, Shrink and Be Merry

 

Ingredients:

1/3 cup bottled light peanut sauce

1 tsp toasted sesame oil

1 tsp reduced-sodium soy sauce

1 tsp grated lemon zest

1 tsp grated gingerroot

1 1/2 lbs (680 g) extra-lean ground turkey or chicken

1 cup fresh whole wheat bread crumbs, or 1/2 cup dry unseasoned bread crumbs

1/4 cup finely minced green onions

2 tbsp minced fresh cilantro

1/2 tsp salt

1/4 tsp freshly ground black pepper

6 multigrain or sesame-seed burger buns

Lettuce and sliced tomato

 

Instructions:

  • To make sauce, combine peanut sauce, sesame oil, soy sauce, lemon zest and ginger root in a small bowl. Mix well and set aside.
  • In a large bowl, combine ground turkey, breadcrumbs, green onions, cilantro, egg, salt, pepper and three tbsp of the sauce (you will use the rest of the sauce to baste the burgers). Mix gently using your hands. Form mixture into six patties, about 1/2 inch thick. Cover and refrigerate until ready to grill.
  • Preheat grill to high setting. Spray grill rack with cooking spray or brush lightly with oil. Grill burgers for about five minutes per side, or until cooked through and no longer pink in the centre. Brush burgers with reserved sauce during last two minutes of cooking time.
  • Serve burgers on lightly toasted buns with lettuce and sliced tomatoes, or any of your favourite burger toppings.

 

Makes 6 burgers

 

Nutrition Breakdown (not including bun):

26g protein

8g carbs

11.2g fat