Thai Turkey Burgers with Peanut Sauce
Try this Thai Turkey Burgers with Peanut Sauce recipe, or contribute your own.
Try this Thai Turkey Burgers with Peanut Sauce recipe, or contribute your own.
- 1/2 teaspoon salt
- 1 teaspoon honey
- 1/4 teaspoon ground ginger
- 1 tablespoon soy sauce
- 1 clove garlic
- 1 tablespoon water
- 3 tablespoons chopped cilantro
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes
- 1 teaspoon chili garlic sauce
- 1/2 cup shredded carrot
- 1 green onion sliced
- 1 lb 99% fat-free lean ground turkey breast
- 1/2 cup finely chopped broccoli
- 4 buns
- baby spinach leaves
- 3 tablespoons smooth peanut butter
- Carbohydrate 39.4681702498378 g
- Cholesterol 2.50367857935227 mg
- Fat 6.93258239402378 g
- Fiber 3.12632574874176 g
- Protein 9.76446640862923 g
- Saturated Fat 1.37221039710222 g
- Serving Size 1 1 Serving (282g)
- Sodium 374.706080682791 mg
- Sugar 36.341844501096 g
- Trans Fat 0.630043063271072 g
- Calories 253 calories
Step-by-step
- Create peanut sauce by combining peanut butter, rice vinegar, soy sauce, water, garlic, sesame oil, chili garlic sauce, honey and ground ginger in a food processor or blender. Blend until very smooth. Reserve 2 Tablespoons + 2 teaspoons and set aside.
- Combine remaining peanut sauce with turkey, carrots, broccoli, green onion, cilantro, salt and red pepper flakes in a large bowl. Mix well and form into 4 patties. Heat a large skillet over medium-high heat and spray with non-stick spray. Cook patties for 3-4 minutes on one side, then spray the top with more non-stick spray. Flip and cook for 3-4 more minutes or until burgers are no longer pink in the middle.
- Place a burger patty on each bun and top with 2 teaspoons of the reserved peanut sauce. Add baby spinach for crunch and serve.
Ground turkey breast presents a major moisture challenge because it contains minimal fat to lubricate the protein strands during cooking. This formulation solves that problem by folding finely chopped broccoli and shredded carrots directly into the meat mixture, adding physical pockets of water that steam internally while the pan sears the exterior. Using fresh garlic and minced green onion introduces volatile sulfur compounds that bloom immediately upon contact with medium-high heat, whereas bottled garlic paste lacks these punchy, volatile aromatics.
Blending the peanut butter, rice vinegar, soy sauce, sesame oil, and chili garlic sauce in a food processor emulsifies the fat and acid into a cohesive sauce rather than a broken oil separation. Reserve a portion of this sauce before mixing the rest into the raw poultry to maintain food safety standards. Cook the patties for precisely three to four minutes per side in the skillet until the internal temperature reaches 165 degrees Fahrenheit, avoiding overcooking that dries out lean poultry.
Swapping dried ground ginger for one teaspoon of freshly grated ginger root will yield a sharper, more citrusy bite due to the active enzyme gingerol. Dried ginger contains shogaols, which taste earthier and less pungent, altering the overall flavor profile of the peanut condiment.
