Asian Turkey Burgers

This burger recipe uses less meat by incorporating bulgur into the mix.

Asian Turkey Burgers

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Prep Time 25 minutes
Cook Time 8 minutes
Servings 6


  • 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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