Tongue Thai’ed Turkey Burger

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.

Ingredients

20 OZ  GROUND TURKEY
3 GREEN ONIONS – THINLY SLICED
4 WHITE BUTTON MUSHROOMS – CHOPPED FINE
¼ CUP CHOPPED CARROT – FINE DICE – use packaged matchstick carrots
1 TBL GARLIC PASTE
1 TBL GINGER PASTE
2 TBL CILANTRO PASTE
1 TBL WHITE PEPPER
1 TSP LITE SALT
3 TBL TAMARI VEGETABLE OIL (FOR THE GRILL)
FRENCH HAMBURGER BUNS OR CIABATTA ROLL, sliced horizontally OLIVE OIL (for brushing the bun)
THAI KITCHEN PEANUT SATE SAUCE
6 SLICES OF RIPE TOMATO
1/2 HEAD OF NAPPA CABBAGE – SHREDDED

 

Instructions

Directions: Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.(350-375 degrees) To make the patties, combine the ground turkey, green onions, mushrooms, carrot, garlic paste, ginger paste, cilantro paste, tamari, salt and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook 4-5 minutes. At the same time you flip the burgers to the second side, brush the cutside of the hamburger bun or ciabatta roll with olive oil and place on the outer edges of the grill rack to toast lightly. Cook burgers for another 4-5 minutes or until the juices run clear when the patties are pierced in the center. To assemble the burgers, spread 1 Tablespoon of Peanut Sate sauce on each side of the toasted bun. On each roll bottom, top with 1 slice of tomato and handful of shredded nappa cabbage. Top with burger and firmly press top bun to secure. Serve and Enjoy. Makes 6 burgers