Asian Turkey Burgers with Wasabi Sauce
Per burger - not counting bun or sauce, 135 calories, 2 g fat, 1 g fiber
Per burger - not counting bun or sauce, 135 calories, 2 g fat, 1 g fiber
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1 large egg white lightly beaten
- 1 medium red pepper chopped
- 1 1/3 lb ground turkey breast -99% fat free
- 4 scallions finely chopped
- 3 tablespoons cilantro or basil
- 2 tablespoons light soy sauce plus 1 tsp, divided
- 1 tablespoon gingerroot (yum!) finely grated
- 1 teaspoon sesame oil divided
- 1/4 cup mayo plus 2 tbsp light
- 2 teaspoons wasabi (i used horseradish sauce)
- 6 whole-wheat hamburger buns toasted
- Carbohydrate 37.7073083266983 g
- Cholesterol 84.689116501753 mg
- Fat 16.5196538582525 g
- Fiber 2.09707905779846 g
- Protein 26.0570200522599 g
- Saturated Fat 3.72957108914433 g
- Serving Size 1 1 Serving (217g)
- Sodium 870.53300012382 mg
- Sugar 35.6102292688998 g
- Trans Fat 1.60494699176733 g
- Calories 407 calories
Step-by-step
- Mix together the turkey, red pepper, scallions, egg white, cilantro, 2 tbsp soy sauce, ginger, 1/2 tsp sesame oil, salt & pepper. Shape into 6 pattied about 1/2" thick.
- Heat 2 tbsp oil in a skillet over high heat until hot. Reduce heat to medium; add burgers and cook 5 minutes on each side or until cooked through, adding more oil if needed. OR Cook on grill outside with no oil
- Meanwhile, stir together the mayo, wasabi, remaining 1 tsp soy sauce and remaining 1/2 tsp sesame oil.
- Put a burger in each bun and top with about 1-2 tbsp of the sauce.
Lean ground turkey breast yields a remarkably firm bite when handled correctly, contrasting sharply against the yielding crunch of finely minced red peppers and fresh scallions folded directly into the meat. Achieving structural integrity without density requires understanding how protein bonds form during mixing and cooking.
- Incorporate an egg white to supply additional albumen proteins, which coagulate under heat to bind the lean meat particles together without adding heavy fats.
- Shape patties to a uniform thickness of one-half inch to ensure the center reaches a safe internal temperature of 165 degrees Fahrenheit before the exterior overcooks.
- Mince the red peppers and scallions finely so they do not interrupt the protein matrix, preventing the patties from crumbling apart on the grill or in the skillet.
- Rest the shaped patties in the refrigerator for 15 minutes before cooking to firm the fats and help the mixture retain its shape during thermal transfer.
Managing moisture loss dictates the final success of lean poultry patties. High heat sears the exterior quickly, locking in the aromatic ginger and sesame oil while preventing the meat from drying out.
