Asian Turkey Burgers with Spicy Peanut Sauce
Say goodbye to dry, bland turkey burgers; say hello to tasty, moist, healthy patties that won’t have you asking, “Where’s the beef?”
These Asian Turkey Burgers with Spicy Peanut Sauce from the fun blog, Domesticate ME!, are seasoned with a mixture of soy sauce, ginger, garlic, scallions and bound with a touch of cooked quinoa, which ups the moisture content. They embrace the fact that they are made from ground turkey rather than trying to imitate beef. These burgers don’t beg to be disguised with ketchup and cheese, but rather are elevated by a topping of sliced cucumbers (for crunch) and avocado (for yumminess). And let’s not forget the sauce. Similar to a satay dipping sauce, the combination of coconut milk, peanut butter and sriracha is the crowning touch. Asian Turkey Burgers are fantastic served on a toasted English muffin but can also be crumbled into a salad or eaten on their own.
I encourage you to make these Asian Turkey Burgers this week and I’ll even go so far as to predict that they will find their way into your weekly rotation. So go ahead, what are you waiting for?
Asian Turkey Burger
- 1 lb 93% lean ground turkey
- ½ cup cooked quinoa
- 2 Tbls finely chopped scallions, light and white green parts only
- 1 Tbls plus 1 tsp low-sodium soy sauce (or tamari)
- 2 cloves garlic, finely minced
- 1½ tsp freshly grated ginger
- ½ tsp fresh ground pepper
- 2 tsp light sesame oil
- 4 English muffins
- ½ English cucumber, thinly sliced
- ½ large avocado, thinly sliced
- 1 cup alfalfa sprouts (optional)
- ¼ cup crunchy peanut butter
- 3 Tbls light coconut milk
- 1 Tbls unseasoned rice vinegar
- 1 Tbls Sriracha (or more, to taste)
- Start by making your sauce.
- Whisk all the ingredients for the coconut-peanut sauce until smooth. Set aside.
- Place the turkey, cooked quinoa, scallions, soy sauce, garlic, ginger, and fresh ground pepper in a mixing bowl.
- Using your hands, gently mix until all the ingredients are well combined.
- With damp hands, form the mixture into four patties about 1-inch thick. (They’ll be very soft)
- Gently press your thumb into the center of each patty to keep the burgers from puffing up as they cook.
- Heat the sesame oil in a large non-stick skillet over medium-high heat. When hot, add the burgers to the pan, thumbprint side down.
- Cook for 5-6 minutes per side until cooked through. (If they start to brown too quickly, turn the heat down to medium.)
- Toast your muffins.
- Time to assemble your burgers.
- Place each burger on a bun and top with a few slices of cucumber, avocado, and a pile of sprouts (all optional but delicious).
- Drizzle generously with peanut sauce, and serve warm.