This burger recipe uses less meat by incorporating bulgur into the mix.
Asian Turkey Burgers
- 1/4 cup bulgur wheat
- 1/2 cup boiling water
- 1/4 cup rice wine vinegar
- 1 teaspoon sugar
- Kosher salt, to taste
- black pepper, to taste
- 1/4 English cucumber, sliced 1/8-inch thick
- 1/4 small red onion, thinly sliced
- 1/4 cup plain low-fat yogurt
- 1 teaspoon chili garlic sauce
- 12 ounces lean ground turkey
- 2 tablespoons hoisin sauce
- 2 green onions, chopped
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 2 tablespoons chopped cilantro
- 1/4 cup whole cilantro leaves
- 2 teaspoons vegetable oil
- 4 whole wheat hamburger rolls
- Put the bulgur in a medium bowl and add the boiling water. Cover with plastic wrap and let sit until the bulgur is tender. This will take about 45 minutes to 1 hour.
- Meanwhile, in a medium bowl combine the vinegar and sugar with a good amount of salt and pepper, whisk until dissolved. Add the cucumber and onion, toss well and let sit for about 30 minutes.
- In another small bowl combine the yogurt and chili garlic sauce. Season with salt and pepper and set aside.
- Drain the bulgur and place into a large bowl. Add the turkey, hoisin, scallions, chopped cilantro, ginger, garlic and and mix until combined. Form into 4 equal sized patties.
- Heat a large nonstick skillet over medium heat. Brush both sides of each patty with a little oil and place in the skillet. Cook for 3 to 4 minutes on each side, or until cooked through.
- Drain the cucumber and onions and toss with the whole cilantro leaves. Spread some of the spicy yogurt sauce on the top and bottom of each bun and top with a burger patty and some of the pickled mixture.
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