Turkey burgers 'livened up' with Asian flavors.
There are Sundays that lend themselves to giving in to indolence, lounging about and doing nothing more ambitious than occasionally stirring a pot that cooks for hours. This past Sunday was not one of those. We spent much of the day hiking around the National Restaurant Association Show in the cavernous McCormick Place (motto: “You’ll love our 2.6 million square feet of hard concrete floors”). Then, because we apparently hadn’t walked enough, we did a little more hiking along Chicago’s lakefront.Skip to next paragraph
Terry Boyd is the author of Blue Kitchen, a Chicago-based food blog for home cooks. His simple, eclectic cooking focuses on fresh ingredients, big flavors and a cheerful willingness to borrow ideas and techniques from all over the world. A frequent contributor to the Chicago Sun-Times, his recipes have also appeared on the Bon Appétit and Saveur websites.
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After a day of walking and grazing on various delicious, mostly fatty foods (more about the restaurant show next week), we wanted a dinner that wasn’t a fat bomb, but still delivered big taste. And personally, I didn’t want to spend a lot of time on my feet in front of the stove. These Asian turkey burgers were just what we needed.
The skinny on turkey
If you’re buying ground turkey as a low-fat alternative to ground beef, stick with the ground turkey breast meat, which is 99 percent fat free. Regular ground turkey that includes dark meat is 93 percent fat free, slightly fattier than ground sirloin. (That said, most burger recipes recommend using fattier ground beef for better flavor.)
Whichever ground turkey you use, the flavor will be lighter than beef. It will also need some help. Ground turkey is an absolute blank canvas that works beautifully with all kinds of flavors, but on its own is downright bland. To liven things up and give these burgers an Asian spin, I added Chinese hoisin sauce, soy sauce, fresh ginger, green onions, garlic and cayenne pepper to the turkey.
And I topped the burgers with a little Sriracha mayonnaise. Sriracha Hot Sauce is an amazing condiment – spicy, tangy and deliciously vinegary. We’ll occasionally use it straight as a dip for french fries instead of ketchup (warn your guests before making this substitution – Sriracha has quite a kick to it). Blended with mayonnaise, the heat gets tamed a little, and the flavor is creamy but still tangy. Sriracha Hot Sauce is the invention of a Vietnamese immigrant living in Southern California. To find out more about this absolute staple in our kitchen, check out Marion’s Poison Gas Potatoes (which are a lively alternative to fries when you’re making burgers).
Asian Turkey Burgers with Sriracha Mayonnaise
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)