Makes 4 burgers
1 pound ground turkey breast
2 tablespoons hoisin sauce (see Kitchen Notes)
2 teaspoons soy sauce (reduced sodium preferred)
2 green onions, thinly sliced (white and green parts)
2 teaspoons minced ginger
2 cloves garlic, minced
1/2 teaspoon cayenne pepper (or less – see Kitchen Notes)
1/2 cup bread crumbs (see Kitchen Notes)
Freshly ground black pepper
4 hamburger buns (I used whole wheat)
For Sriracha Mayonnaise:
3 tablespoons mayonnaise
1 tablespoon Sriracha Hot Sauce (see Kitchen Notes)
Make the burgers
Combine ground turkey, hoisin sauce, soy sauce, green onions, ginger, garlic cayenne pepper, bread crumbs and a generous grind of black pepper in a large bowl. Mix thoroughly by hand. Form into 4 patties. Heat a grilling pan over a medium-high flame (you can use a large skillet, but grilling pan is preferred – you can also grill the burgers). Brush the grilling pan lightly with canola oil and toast the buns in batches; set aside.
Brush the pan more generously with oil and cook the burgers until just cooked through, about 5 minutes per side. Use a quick read thermometer to make sure the burgers reach an internal temperature of 165 degrees F.
Meanwhile, make the Sriracha mayonnaise
Crazy easy. Put the mayonnaise and the Sriracha Hot Sauce in a small bowl and mix with a spoon. Done.
Assemble the burgers
Also easy. Bun, burger and a smear of Sriracha mayonnaise. You can add some lettuce or tomato slices, but I would discourage it. These are quite tasty on their own.
Terry Boyd blogs at Blue Kitchen.