Teriyaki Turkey Burger With Wasabi Mayonnaise Food

TERIYAKI PINEAPPLE TURKEY BURGERS

Steps:

• Stir together Kikkoman Teriyaki Base & Glaze and reserved pineapple juice in a small bowl. Remove 2 tablespoons sauce for burgers.
• Mix together turkey, ginger, Kikkoman Panko Bread Crumbs and 2 tablespoons Teriyaki mixture. Shape into 4 patties.
• Grill patties, brushing with remaining Teriyaki mixture until desired doneness. Place pineapple slices on grill and cook until lightly golden brown.
• Serve burger on buns with cheese and pineapple.

PINEAPPLE TERIYAKI BURGERS

Steps:

• Set up grill for direct cooking over high heat. Oil grate when ready to start cooking.
• In a mixing bowl, stir to combine ground beef, soup mix, teriyaki marinade mix, and 1/4 cup reserved pineapple juice.
• Form 4 patties slightly larger than bun. Gently press pineapple rings into tops of burgers.
• Season burgers with salt and pepper and place on grill pineapple side down. Cook 8 minutes per side for medium.
• Mix together mayonnaise, wasabi, and soy sauce.
• Serve hot on toasted buns with lettuce, tomato, onions, and wasabi mayonnaise.
• INDOORS: Follow instructions for preparing burgers. Preheat broiler. Place burgers pineapple side up on wire rack over foil lined baking sheet or broiler pan. Broil 6 inches from heat source for 4 to 5 minutes per side for medium.

TERIYAKI TURKEY BURGERS WITH GRILLED PINEAPPLE AND ONIONS

Steps:

• In a small saucepan whisk together all of the ingredients except the cornstarch water slurry.
• Bring the mixture to a boil and boil for 2 minutes.
• Whisk in the cornstarch slurry and boil for another minute or until it has thickened.
• Remove from the heat and refrigerate in an airtight container until ready to use.
• In a large bowl mix together the ground turkey, onion, teriyaki sauce, ginger, salt and pepper with your hands being careful not to overwork the meat.
• Form into 4 patties and set aside.
• Heat the grill to medium high heat and oil the grates.
• Brush the pineapple rings and red onion slices with a little oil and sprinkle with salt and pepper.
• Place them on the prepared grill and grill the pineapple for approximately 3 minutes per side and the onions for 4-6 minutes per side.
• While the pineapple and onions are grilling add the turkey burgers to the grill and grill for approximately 3-4 minutes per side.
• Toast the buns on the grill for about 1 minute if desired.
• Add all of the ingredients to a blender and blend until smooth.
• Cover and refrigerate until ready to serve.
• Place the burgers on the toasted buns and spread a little more teriyaki sauce over the top.
• Add a pineapple ring and grilled onions to the top.
• Spread some of the avocado spread on the other half of the bun and serve.

TERIYAKI TURKEY BURGERS

Steps:

• Mix by hand the turkey, egg, bread crumbs, bell pepper, onion, garlic salt, black pepper and 1/4 cup of teriyaki sauce until well incorporated.
• Divide the mixture into 4 eaqual parts and form them into patties.
• Grill the burgers basting with the extra teriyaki sauce, takes 15-20 minutes.
• When the burgers are almost done top with the cheese and throw the pineapple rings on the grill.
• Take them off when the cheese is melted and take the pineapples off when you have nice grill marks on both sides.
• **We butter the buns and toast them on the grill or toaster oven and we use mayo**.
• ENJOY!

JEWELS TURKEY-JASMINE BURGERS

Steps:

• Cucumber salad: Toss cucumbers, onions, rice vinegar, sugar, and salt in a medium sized bowl. Let it marinate at room temperature for 1 hour.
• Burger: Mix ground turkey, rice, panko, green onions, egg, sesame oil, soy sauce, Thai chile, and sugar very well. Make into 4 patties. Season with salt and pepper.
• Heat peanut oil in a large skillet over medium-high heat. Saute burgers until cooked through, approximately 5 to 6 minutes per side (depending on how thick you make them).
• Wasabi mayonnaise: While burgers are cooking, toast buns, and mix mayonnaise, with wasabi powder, ginger, and lemon peel in a small bowl.
• Drain cucumber salad well.
• Smear 1 tablespoon wasabi mayonnaise on toasted bun halves, spread with a layer of drained cucumber salad, then top with burger and cover with bun top.

TERIYAKI TURKEY BURGERS

Steps:

• Combine ground turkey, garlic, ginger, green oions, sesame seed and breadcrumbs. Shape into 6 patties.
• Grill burgers for 10-12 minutes, turning once.
• Internal temperature should be 165°F.
• Mix together mayonnaise and wasabi paste; spread on 6 lightly toasted buns.
• Serve with sliced cucumber, watercress or arugula.

TERIYAKI TURKEY BURGERS

Steps:

• In a large bowl, combine the egg, bread crumbs, onions, 2 tablespoons teriyaki sauce and onion powder. Crumble turkey over mixture and mix well. Shape into four 3/4-in. thick patties., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill patties, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 165° and juices run clear. Brush with remaining teriyaki sauce during the last 5 minutes. , Grill or broil pineapple slices for 3-4 minutes on each side or until heated through. Serve burgers and pineapple on buns.

ASIAN SALMON BURGERS WITH WASABI MAYONNAISE

Steps:

• Cut the salmon into 2-inch chunks and put into the bowl of a food processor fitted with a metal blade. Pulse until the fish is broken down into chunky puree. It should still have pebble sized pieces (about ¼-inch) in it.
• Scrape this into a bowl.
• Cut the root end from the green onions, slice in half lengthwise, turn them 90° and slice them very thinly. Put this into the bowl with the salmon, ½ cup of the panko bread crumbs, mayonnaise, and pickled ginger liquid. Mix until uniform.
• Line a baking sheet with plastic wrap or parchment paper. Divide the salmon mixture into 8 mounds and form those mounds into patties that are ¾-inch thick. Cover with plastic wrap and chill for 1-8 hours before cooking.
• Pour the remaining panko bread crumbs onto a plate. Gently lift and place each salmon patty on the bread crumbs, press down lightly to help the panko stick, flip the patties over and repeat.
• Heat a large, heavy-bottomed skillet over medium-high heat. When it is very hot, add about 1 tablespoon of oil to the pan and swirl it to coat.
• Ease the panko crusted patties into the pan. A 12-inch pan should hold 4 patties at a time and still give you room to manoeuver the spatula when it comes time to flip them. Cook for 5 minutes, or until the first side is deep golden brown. Carefully flip the patties using a wide spatula. Be cautious because the oil will want to splatter. Fry the second side for an additional 3 to 5 minutes, or until golden brown and firm around the outer edges. Transfer to a paper towel lined plate or platter. Add another tablespoon of oil to the pan and repeat until fried all of the salmon burgers.
• Put the mayonnaise in a small bowl and use a fork or small whisk to stir in the wasabi paste, starting with 1 tablespoon. Taste the mayonnaise and adjust with more wasabi if you want a stronger flavour.
• If you're watching how much bread you eat, serve the Salmon Burgers on a tender lettuce leaf topped with a dollop of the Wasabi Mayonnaise and any other optional toppings you'd like. If you want to eat it burger style, put a patty on top of a toasted whole wheat bun, spread some wasabi mayonnaise over the burger and top as desired.

TERIYAKI TURKEY BURGER WITH WASABI MAYONNAISE

Steps:

• ·In a large bowl, combine, ground turkey, garlic, ginger, teriyaki sauce, green onions, sesame seeds, and bread crumbs. ·Shape into 6 burger patties. ·Broil or grill burgers 4-6 inches (10-15cm) from broiler grill or over medium bbq for 10-12 minutes, turning once. ·Mix mayonnaise and wasabi paste; spread on 6 lightly toasted buns. ·Serve with sliced cucumber and watercress or arugula.