Asian Style Turkey Burgers With Pickled Cucumbers Food

ASIAN STYLE TURKEY BURGERS WITH PICKLED CUCUMBERS

Steps:

• Pickled Cucumbers: 1. In a bowl, stir together vinegar and sugar until sugar is dissolved. If using ginger, chop. 2. Slice enough cucumber crosswise into 1/8 inch-thick slices to measure 1 1/2 cups and add to vinegar with ginger, tossing well. 3. Marinate mixture at least 30 minutes and up to 4 hours. Burgers: 1. Prepare grill. Mince garlic. 2. In a blender, tear bread slices and grind into fine crumbs. 3. In a bowl, mix garlic with bread crumbs and remaining burger ingredients with your hands until just combined (do not overmix). Form into four 1-inch-thick patties. 4. Season burgers with salt and pepper and grill on a lightly oiled rack set 5 to 6 inches over glowing coals about 5 minutes on each side, or until just cooked through. 5. Transfer burgers to buns and top with drained cucumbers. This recipe can be prepared in 45 minutes or less but tastes like you took all day.

ASIAN TURKEY BURGERS

Steps:

• Put the bulgur in a medium bowl and add the boiling water. Cover with plastic wrap and let stand until the bulgur is tender, 45 minutes to 1 hour.
• Meanwhile, in a medium bowl whisk the vinegar and sugar with a generous seasoning of salt and pepper until dissolved. Add the cucumber and onion, toss well and set aside to marinate for about 30 minutes.
• In a separate small bowl combine the yogurt and chili garlic sauce. Season with salt and pepper and set aside.
• Drain the bulgur and put into a large bowl. Add the turkey, hoisin, scallions, ginger, garlic and chopped cilantro and mix until just combined. Form into 4 equal sized patties.
• Heat a large nonstick skillet over medium heat until very hot. Lightly brush both sides of each patty with oil and place in the skillet. Cook, turning once, until just cooked through, 3 to 4 minutes per side.
• Drain the pickled vegetables and toss with the whole cilantro. Spread some spicy yogurt sauce on the top and bottom of each bun and top with a burger patty and some pickles.

THAI TURKEY BURGERS WITH CRUNCHY ASIAN SLAW

Steps:

• Preheat grill to medium-high. ( see notes to pan-sear)
• Combine all the burger ingredients in a medium bowl and mix well using hands. With wet hands, shape into 3 burgers, 1-inch thick. Place on a plate in the fridge.
• Toss the slaw ingredients together in a medium bowl.
• Mix the spicy aioli ingredients together in a small bowl.
• Grill patties on a well-greased, pre-heated grill 4-5 minutes each side until golden and cooked through.
• Toast or grill the buns.
• Spread aioli on the bottom bun, top with the patty, then the slaw, cucumber ribbons (optional) , more aioli, then the top bun. Enjoy!!

SPICY ASIAN CUCUMBERS

Steps:

• Place cucumbers into a colander, sprinkle with salt, and let drain at least 30 minutes. Shake off excess liquid but don't rinse the cucumbers.
• Whisk soy sauce, sugar, garlic, rice vinegar, sesame oil, hot chili oil, and red pepper flakes in a salad bowl. Stir in cucumbers to coat with dressing. Chill 2 to 3 hours before serving.

CUCUMBER TURKEY BURGERS

Steps:

• Dice cucumber in small sqaures & place in small bowl.
• Mix all seasonings and lemon juice into cucumbers.
• Pour cucumber mix into bigger bowl and add gound turkey.
• Smash & mix together with hands & then form into patties.
• You can either use grill or spray frying pan with non-stick oil and heat on low-medium heat.
• Cook burgers 4-5 minutes on each side or untill done & eat with favorite bread or buns, we used pumpernickel rolls & it was amazing!

CHINESE STYLE SPICY PICKLED CUCUMBERS

Steps:

• Toss the cucumber wedges with the salt and let them stand in a bowl for 20 minutes.
• Drain the cucumbers in a colander, rinse them under cold water, and pat them dry on paper towels.In a bowl dissolve the sugar in the vinegar, stirring, add the cucumbers, and toss them to coat them with the mixture.
• In a small skillet heat the sesame oil and the vegetable oil over moderately high heat until the oil is just smoking, add the gingerroot and the redpepper flakes, and stir fry the mixture for 5 - 10 seconds, or until the red pepper flakes are several shades darker.
• Remove the skillet from the heat and let the oil cool to room termperature.
• Pour the spiced oil over the cucumbers, toss the mixture well and let it marinate at room temperature for 1 hour.
• Refrigerate and cover, stirring occasionally. Use within 5 days.