I will be the first to admit that I am the biggest trash talker on turkey burgers.
In fact… in 99% of cases I find them utterly disgusting. The other 1% is almost totally consumed by these asian turkey burgers I discovered last year that I go through huge phases with. I mean, HUGE phases. Like phases where I make eight of them on Sunday and eat them for two meals a day in different ways and finish them off by Wednesday. Which is just crazy considering I’m pretty sure the whole reason I hate turkey burgers to begin with is because I unknowingly entered into a marriage four years ago where turkey burgers were center stage and center stage only for the first, oh… I don’t know… six months?
Uh huh. I had my fill.
If turkey burgers are covered in cheddar and bacon and ketchup and avocado OR gorgonzola and bacon and maybe some sort of fabulous aioli, then I might be down. But then I’d also probably just want beef instead? Sooooo yeah. Right now a burger like that is my power meal. Which means, um… that I am just loving it? That I make it for others and feel powerful? I guess.
Not to be confused with one’s power song, in which case if you’re wondering – my current one is Kelly Clarkson’s Catch My Breath. Oh my gosh. I hate myself for how many times I have had this song on repeat the last five days. It’s utterly horrifying. And so incredible. I’ve been screeeeeaming this song. Spontaneous dance parties and singing into a large wooden spoon? Triple check.
Back to the positive side of turkey burgers since I’m forcing one down your throat today. You know I’m nuts over this thai sauce combo I came up with a few months ago and when it came to putting it in a burger? Turkey just sounded right. So I did that. And even put some slaw (yes, like raw vegetables) on top that contained peanuts (which sounds weird but is completely perfect) and placed the entire thing on a toasted bun and ate it.
I live a wild life.
1 pound 94% lean ground turkey
2 green onions, thinly sliced
1/4 cup shredded carrots, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
4 whole wheat buns, toasted
1/2 cup sweet chili sauce
1/4 cup rice vinegar
1/4 cup lite canned coconut milk
3 tablespoons brown sugar
2 garlic cloves, pressed or finely minced
1 tablespoon creamy peanut butter
1 teaspoon-sized knob of ginger, grated
1 lime, juiced
1/2 tablespoon soy sauce
2 cups chopped napa cabbage
3/4 cup shredded carrots
1/2 cup fresh cilantro, chopped
1/2 cup chopped peanuts
Begin by combining all the ingredients together for the sauce: the sweet chili sauce, rice vinegar, coconut milk, brown sugar, garlic cloves, peanut butter, ginger, lime juice and soy sauce, and whisk until combined and fairly smooth. Scoop out about 1/4 cup of the sauce and set it aside. Place the rest in a small saucepan and bring to a boil, then reduce to a simmer and cook for 3-4 minutes until slightly thickened. Set aside.
In a large bowl, combine the ground turkey with the salt, pepper, sliced green onions, chopped shredded carrots and about 2-3 tablespoons of the 1/4 cup of sauce that you set aside. Mix until just combined, being careful not to overmix but making sure everything is incorporated. I ended up using the full 1/4 cup. The patties can be slightly difficult to put together since they are so "wet," so to cook them, I heat a large nonstick skillet over medium-high heat, added 1 tablespoon of olive oil then quickly formed the patties one at a time, placing them in the skillet. Cook for at least 4-5 minutes, until you can see the edges brown and the turkey becoming opaque so the burgers flip easily. Flip gently but quickly, and cook for another 4-5 minutes or until the burgers are cooked through. (Note: because of how wet the ground turkey is, I am not sure how these would hold up on the outside grill.)
To make the slaw, quickly throw together the cabbage, carrots, cilantro and peanuts, tossing well. Add 3-4 tablespoons of the sauce, then toss well to coat. Add additional sauce if desired. Place each burger on a bun and top with a heaping spoonful of the slaw and additional sauce if desired.
[thai sauce from this thai crunch chicken salad]
So there, Monday.