RECIPES: Recipe Details

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JUICY TURKEY BANGKOK BURGERS WITH COCO-AVOCADO SPREAD AND COCO - MANGO RELISH

Ingredients 

Ingredients for burger:
1 oz pkg cellophane noodles (glass noodles), soaked in hot water 15 minutes, cut up
Grated zest from 2 medium limes (use juice for spread)
3 tablespoon frozen minced lemon grass, thawed (e.g. Sa Bam, available in Asian stores)
2 tablespoon Thai panang curry paste (Mae Ploy)
2 tablespoon fish sauce
1 tablespoon grated garlic
1 tablespoon brown sugar
1/4 cup finely chopped mint
1/4 cup finely chopped Thai purple basil leaves
2 lbs fresh ground turkey 85/15 %

For Coco-Avocado Spread mix following:
2/3 cup creamy coconut milk spooned off the top from a 13.5 oz can
2 large, ripe, HASS AVOCADOES, pitted, mashed
3 tablespoon lime juice (from grated limes above)
1/2 teaspoon TABASCO CHIPOTLE
3/4 teaspoon salt or to taste

For Coco-Mango Relish, mix following:
1 cup peeled, diced, ripe but firm mango
1/4 cup finely chopped red onions
1/4 cup diced, seeded red bell pepper
1/4 cup finely chopped fresh mint leaves
2 tablespoon fresh squeezed lime juice
1 teaspoon fish sauce or to taste
1/2 teaspoon TABASCO CHIPOTLE
3 tablespoon sweetened coconut flakes

Other ingredients:
COLAVITA EXTRA VIRGIN OLIVE OIL for brushing grill
6 pain au lait Kaiser rolls or other specialty rolls
6 Boston lettuce leaves
4 tablespoon coarsely ground cocktail peanuts

Instructions 

Drain cellophane noodles, cut up into 1 inch lengths. Grate zest from limes and reserve limes for later use in spread and relish. Mix cellophane noodles, lime zest and all ingredients for burgers in a large bowl, adding turkey last. Avoid compacting. Divide turkey into 6 portions and make patties the size of the rolls. Chill, covered.
To make Avocado coconut spread: Open can of coconut milk without shaking. Spoon off 2/3 cup off the top and mix with all other ingredients for spread. Adjust to taste.
Make relish, adjust to taste, cover, and chill.
Brush grill with oil. Heat grill until high. Place patties on grill, brush top with some olive oil, and grill uncovered for 4-5 minutes. Flip and grill other side, covered, another 4 minutes or until desired doneness. Heat rolls on periphery of grill. Brush cut sides of rolls with avocado spread. Place a lettuce leaf on each roll. Place burger on top and some relish. Sprinkle with peanuts. Cover with top roll and serve right away.

Yields: 6 servings

Comments 

Usually turkey burgers are somewhat dry, but these burgers are incredibly juicy due to the glass noodles and herbs. Since these burgers are rather spicy, I made a mango relish to offset the heat.