Thai Turkey Burgers With Cucumber Pepper Relish And Spicy Mayo Food

KICKIN' TURKEY BURGER WITH CARAMELIZED ONIONS AND SPICY SWEET MAYO

Steps:

• Combine mayonnaise, mustard, honey, horseradish, hot pepper sauce, and cayenne pepper in a bowl. Cover and refrigerate.
• Mix ground turkey, grated onion, jalapeno, barbeque sauce, Worcestershire sauce, liquid smoke, steak seasoning, and mesquite seasoning in a large bowl. Form into 5 patties.
• Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
• Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C), about 6 minutes per side. Serve on buns topped with spicy sweet mayo and caramelized onions.

THAI-STYLE TURKEY BURGERS

Steps:

• Whisk egg and soy sauce together in a bowl; add cilantro, green onions, ginger, garlic, salt, and pepper. Mix turkey and bread crumbs into mixture and mix well; form into 4 patties.
• Heat a large non-stick skillet over medium heat. Place patties in the hot skillet; cover skillet and cook, turning once, until burgers are no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

THAI TURKEY BURGERS WITH CUCUMBER PEPPER RELISH AND SPICY MAYO

Steps:

• Combine all relish ingredients and refrigerate until ready to use.
• Combine all Thai mayo ingredients and whisk. (There will be extra. If you only want enough for the burgers, cut recipe in half). Refrigerate for at least 1 hour.
• Combine all burger ingredients in a large bowl and form into 4 patties, being careful not to overwork meat. Grill until cooked thoroughly, about 4 minutes per side. Once cooked, remove and set aside.
• Place buns on grill cut side down and toast until lightly browned, being careful not to burn.
• Spread mayo on top part of bun. Place burgers on bottom part of bun and top the burger with relish and a handful of bean sprouts.

CHEDDAR TURKEY BURGERS WITH ROASTED RED PEPPER MAYONNAISE

Steps:

• Cook shallot in oil with salt and pepper over moderate heat until golden, (2 to 3 minutes) then transfer to a bowl. Add turkey and minced red pepper and mix gently but thoroughly.
• Divide turkey into 8 equal mounds. Pat 1 mound into a 4-inch patty and top with 1 ounce of cheese, then put a second mound on top, patting it onto the other patty to seal and shape into a single patty.
• Grill burgers until no longer pink (about 10 minutes total).
• Toast rolls.
• To make the mayonnaise: Puree the roasted red peppers with water, vinegar and salt in a blender, then blend in the mayonnaise.
• Cut the rolls in half horizontally (if necessary) and spread cut sides with roasted red pepper mayonnaise. Serve burgers on rolls with arugula.

THAI TURKEY BURGERS

Steps:

• Place mince, breadcrumbs, curry paste, spring onions and egg into a large bowl. Season lightly, then mix well with your hands to combine. Divide into 4 and shape into burgers. Chill for 20 mins.
• Meanwhile, make the salsa and mayo. Brush the burgers with oil and grill for 7 mins each side, or until firm, golden and cooked through. Alternatively, cook on the barbecue.
• Once cooked, toast the rolls, cut-side up, under the grill. To serve, top the rolls with a turkey burger, add lettuce, cucumber, tomato slices and a spoonful of mayo or salsa and put the lids on.

THAI TURKEY BURGERS WITH RED CURRY MAYO

Steps:

• In small bowl, stir the first 5 ingredients with whisk. Cover; refrigerate until serving time.
• Heat gas or charcoal grill. In large bowl, mix all burger ingredients except buns and lettuce. Shape mixture into 4 patties, 1/2 inch thick.
• Carefully brush oil on grill rack. Place patties on grill over medium heat. Cover grill; cook 9 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 165°F.
• Place burgers on bottom halves of buns. Spread tops of burgers evenly with Red Curry Mayo. Top with lettuce. Cover with top halves of buns.

THAI BURGERS

Steps:

• In a large bowl, mix all burger ingredients together except for the olive oil, adjusting the salt and pepper to taste; with hands lightly mix the mixture and shape into 4 equal patties about 1 inch thick, pressing in the middle to prevent it from bulging while cooking.
• Place the burgers in the refrigerator and allow to stand for 30 to 45 minutes to allow the flavors to blend.
• Separate the lettuce leaves from the core and wash under running water, place on paper towels to drain; wash the bell pepper, core, seed and slice into thin strips.
• In a large non-stick skillet, heat the olive oil, thoroughly coating the pan; add the shaped burgers and cook over medium-high heat until brown on the outside and cooked through, turning once, approximately 6 minutes per side.
• While the burgers are cooking, place all the dipping sauce ingredients in blender jar and blend until smooth and creamy; pour prepared sauce into individual serving dishes and set aside.
• To plate, place a couple of drained lettuce leaves on a plate, top with cooked burger, a few slices of cucumber and several slices red bell pepper. Sprinkle chopped basil on each serving. Place a dish of the dipping sauce on plate and serve.
• The prep time allows for the 30 to 45 minute refrigeration time.