Thai Turkey Burgers Food

THAI TURKEY BURGERS

Steps:

• In a small bowl, combine the vinegar, chili sauce, peanut butter and chili paste. Add the remaining slaw ingredients; toss to coat. Set aside., In a large bowl, combine the onion, cilantro, garlic and chili paste. Crumble turkey over mixture and mix well. Shape into four patties., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear. Serve on buns with slaw.

THAI BURGERS

Steps:

• Preheat grill for high heat.
• In a large bowl, mix together ground round, bread crumbs, lemon grass, shallot, chili peppers, and peanuts. Season with salt and pepper. Form into patties. If you are making these ahead of time, do not add peanuts until you are ready to grill.
• Lightly oil grate, and place burgers on grill. Cook for 3 to 5 minutes per side. Remove from grill, and sprinkle burgers with lime juice.

TURKEY PAD THAI

Steps:

• To make the sauce: In a bowl, pour the boiling water over the brown sugar and stir to dissolve. Add the lime juice, fish sauce, rice vinegar, and sriracha and stir. Place the leftover turkey in the pad Thai sauce and let it absorb the flavors while prepping the rest of the dish. Next, prepare the pasta: cook the linguine one minute less than the manufacturer's directions. Drain, and set aside.
• Heat the oil in a wok or large saute pan over high heat until very hot, almost smoking. Add the onions and stir fry 1 minute. Add the garlic and stir. Then add the eggs and cook for 30 seconds, stirring. Add the linguini and turkey with sauce and cook, stirring for a few minutes. Remove from heat and toss in grated carrot, peanuts, cilantro, bean sprouts and scallion. Serve with lime wedges, if desired.

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!!

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 CRISPY KALE

Steps:

• To make the crispy kale, put the kale into a large bowl and toss with the lemon zest, olive oil, and a little sea salt. Arrange in a single layer on 1 or 2 baking sheets.
• Place in a preheated oven, at 400°F, for 15-20 minutes, turning halfway through cooking time, until crunchy and crisp. Sprinkle with a little more salt or some sesame seeds, if desired.
• Meanwhile, put the turkey into a large bowl with the onions, ginger, garlic, lemongrass, chile, and cilantro. Mix well, then season to taste and stir in the egg.
• Use your hands to shape the mixture into 4 large balls, then press them firmly into patty shapes. Place under a preheated hot broiler and cook for 5 minutes on each side, or until golden and cooked through. Serve in warm whole-wheat buns with crispy kale on the side.

THAI-SPICED TURKEY BURGERS

Steps:

• In a bowl, mix the turkey, chopped spring onion, chopped chile, ginger, egg yolk, and most of the cilantro until fully combined, then use your hands to form two burger patties.
• Heat the coconut oil in a non-stick frying pan over a medium-high heat until melted. Fry the burgers for 5 minutes on each side until cooked through. Toast the pita and carefully slice open. Stuff with the watercress and place a burger in each. Finish with the sliced chile, remaining cilantro, sliced spring onion, and sliced tomato, if using.

THAI TURKEY BURGERS (RACHAEL RAY)

Steps:

• Heat nonstick skillet or griddle pan over medium-high heat.
• Combine turkey, ginger, soy sauce, curry powder, salt, and scallions.
• Form 4 patties and cook on skillet, 4 minutes on each side.

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.

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.

SOUTHEAST ASIAN STYLE TURKEY BURGERS

Steps:

• Combine the glaze ingredients in a small saucepan. Bring to a simmer, stirring, over high heat. Set aside to cool. In a medium bowl, combine the turkey, fresh coriander, peanut butter, fish sauce, chile sauce, lemongrass, citrus zests, lime juice, ginger, garlic, and salt. Mix with a fork until thoroughly combined. Form into 4 patties, each about 1/2-inch thick.
• Heat a stove top grill pan or out-door grill to medium-high heat. Grill the burgers until just cooked through, about 4 1/2 minutes per side. Brush both sides with the glaze. Serve on a bun garnished with sprouts and scallions. Drizzle with more glaze if desired.

SWEET-HOT THAI BURGERS

Steps:

• Gather the ingredients.
• Whisk mayonnaise, lime juice, and cilantro in a small bowl.
• Cover with plastic wrap and set aside.
• Gather the ingredients.
• Whisk lime juice, garlic, olive oil, salt, sweet chili sauce, ginger, cilantro, and basil in a small bowl.
• Combine cucumber, red pepper, and bean sprouts in a large bowl.
• Toss with dressing to coat.
• Cover with plastic wrap and set aside.
• Gather the ingredients.
• Combine chuck, salt, sweet chili sauce, green onions , and chip pieces in a large bowl, handling as little as possible.
• Shape into six patties.
• Loosely cover with plastic wrap and set aside.
• When grill is ready, brush grill rack with vegetable oil.
• Place patties on rack, cover, and cook, turning once until done to preference, five to seven minutes on each side for medium.
• Place buns, cut side down, on outer edges of grill rack to toast lightly during last two minutes of grilling.
• To assemble burgers, spread a generous amount of cilantro mayonnaise over cut sides of buns.
• On each bun bottom, place a grilled patty, followed by equal portions of Thai salad. Add the top bun and serve.