Thai Turkey Burgers
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This Asian-inspired turkey burger has become an all-time favorite of mine. It’s a light and refreshing way to treat ground turkey, whether fried or barbecued.
My kids delight in making miniature burgers, which also happen to be the perfect size for an appetizer (this recipe will yield eight minis). I frequently make a double batch and freeze the extras for another quick meal. Steamed rice is a good accompaniment.
A delicious addition to the meal would be a salad of chopped cucumbers, diced red onions and toasted cashews, tossed with your favorite Asian dressing and garnished with bean sprouts and cilantro. Serve ice cream with toasted coconut and fresh berries for dessert.
Combine turkey, egg white, bread crumbs, mint, cilantro, onion, garlic, ginger, lime juice, teriyaki sauce and salt. Mix thoroughly. Using wet hands, shape mixture into 4 equal patties, then flatten each. Set aside on wax paper.
Coat large nonstick skillet with cooking spray and heat over medium heat. Sear turkey burgers, cooking in batches, until browned and cooked, about 6 to 7 minutes per side depending on their size. Press lightly with spatula while cooking to flatten slightly. Spoon additional teriyaki sauce to glaze while cooking. Top with toasted sesame seeds before serving, if desired.
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