Asian Turkey Burgers – Low Sodium Version
Servings
2Serving size
1 quarter pound hamburgerThis recipe can be multiplied but does not make very good leftovers.
Ingredients
| 1 clove Garlic, raw (minced) |
| 1 Small Shallots, raw (minced) |
| 1 Tbsp. Ginger root, raw (peeled and minced) |
| 1/4 cup Lime juice, raw |
| 1/8 tsp. Cayenne pepper |
| 1 to taste Black pepper |
| 1 serving (cooked from 4 ounces) Turkey, ground, 93% lean, 7% fat, raw (breast is better) |
| 2 tsp. Olive oil |
| 1 Tbsp. Hoisin sauce (or gluten-free hoisin sauce) |
| 1 tsp. packed Light brown sugar |
| 1 tsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 1/8 tsp. Red Pepper Flakes |
| 1 spray Spray olive oil |
| 2 roll Whole wheat hamburger buns (or gluten-free hamburger buns) |
Instructions
In a separate bowl mix together the hoisin sauce, olive oil, brown sugar, soy sauce and red pepper flakes.
Preheat the grill or preheat the oven to 400°F. Place a grill pan in the oven while it preheats. When the grill or oven is hot spray the grill (or grill pan) lightly with oil. Place the burgers on the grill and then spoon a little bit of the basting sauce over each burger.
Cook for about 5 minutes and turn. Baste again and cook for another 3 minutes. Baste and turn and then baste again using up the remainder of the sauce. After about 3 - 5 minutes turn one final time and then serve on toasted buns.
Serve this recipe with one of these vegetable side dishes.
Bok Choy Slaw
Place the bok choy, basil, sesame oil, rice vinegar, soy sauce, sugar and pepper in a stainless or glass mixing bowl. Toss well and chill.
Cole Slaw
Place celery seed, flour, dry mustard, granulated sugar, egg yolk, cayenne pepper, salt and milk in a blender. Blend on low while slowly adding the vinegar. Transfer contents of blender to a sauce pan and heat over high heat, whisking continuously. As the sauce heats, check the temperature with a…
Cucumbers & Dill in Sour Cream
Mix the sour cream, shallot and salt together. Place in refrigerator and chill well. When ready to serve slice the cucumbers into half rounds. Place the cucumbers in the dill sauce and toss until coated. Place a slice of romaine lettuce on a chilled salad plate and top with the…
Cucumbers in Yogurt with Mint
Peel the cucumbers and then slice in half lengthwise. Scrape the seeds out of the center. Using a grater coarsely shred the cucumber. After it is shredded place the cucumber in your hands and squeeze gently over the sink to remove excess water. Combine the shredded cucumber, yogurt, shallot, mint,…
Napa Cabbage Salad
Combine the vinegar, honey, maple syrup, sesame oil, and soy sauce in a sauce pan. Place over medium-high heat and whisk while bringing to a boil. When the dressing boils, remove it from the heat immediately. Chill for at least 3 hours. Heat a non-stick skillet over medium-high heat and…
Quick Cilantro Slaw
Place the yogurt, milk, salt, pepper, celery seed, sugar and cilantro in a large mixing bowl. Whisk until smooth. Add the sliced bok choy and toss well until coated. Chill well before serving.
Salad with Sweet Soy Dressing and Goat Cheese
Mix together the soy sauce, peach preserves, vinegar, orange juice and olive oil until well blended. Chill. Shape the goat cheese into two rounds about 1/2 inch thick. Pat the sesame seeds onto each side. Place in freezer for about 10 minutes and then keep refrigerated until ready to use.…
Thai Cucumber Salad
Combine the rice vinegar, lime zest, Tabasco Z-sweet, red onion, cucumber slices, and cilantro leaves in a glass or stainless steel bowl. You can add the peanuts now and let them marinate. They will be slightly chewy, but I prefer to sprinkle them over the top of the salad right…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
These are such savory and delicious burgers you’ll want to have them often. Sweet, salty, tart and umami all at once with being juicy and tender as any burger should be.