Turkey Burger
This recipe creates flavorful turkey burgers infused with Asian aromatics like ginger, soy, and sambal oelek, balanced with crunchy water chestnuts and fresh cilantro. Cooked in a sauté pan and served on toasted buns with a spicy sambal mayo, fresh tomato, onion, and lettuce, these moist burgers offer a delicious and well-seasoned alternative to traditional beef.
Equipment
- 1 Large Saute Pan
- 1 Large Mixing Bowl
- 1 Cutting Board
- 1 Chef's knife
- 1 Toaster or Broiler
Ingredients
Main
- Extra-virgin olive oil
- 1 onion cut into 1/4-inch dice
- Kosher salt
- 2 cloves garlic smashed and finely chopped
- 1 1/2 pounds ground turkey
- 1/4 cup soy sauce
- 1 tablespoon sambal oelek optional
- 1- inch piece fresh ginger peeled and grated
- One 8-ounce can water chestnuts drained and coarsely chopped
- 1/2 bunch fresh cilantro leaves finely chopped
- 4 slices Cheddar
- 4 seeded burger buns
- 1/4 cup mayo mixed with 2 teaspoons sambal oelek
- 4 slices beefsteak tomatoes
- 4 slices raw red onion
- Butter lettuce
Instructions
- Preheat the oven to 200 degrees F to keep the first batch of burgers warm.
- For the burgers: Coat a large saute pan with olive oil. Add the onions, season with salt and bring to a medium-high heat. Cook the onions until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and cook for 1 to 2 minutes. Turn off the heat and let cool.
- In a large mixing bowl, combine the turkey, soy sauce, sambal oelek, ginger, water chestnuts, cilantro and the cooked onions and garlic. (Reserve the onion pan to cook the burgers in later.) Add one-quarter to one-half cup water; this will help the burgers stay nice and moist. Using your hands, squish everything together until they are really well combined.
- Make and cook a little tester patty to be sure that the turkey is really well seasoned. Re-season if needed. If the burger is missing salt add more soy or just give a little sprinkey dink of salt.
- When the burger mix is seasoned appropriately, form the mix into 4 equal size patties.
- Coat the saute pan with new olive oil and bring to a medium-high heat. Place the burgers in the pan. Be sure not to crowd the pan, if you need to work in batches go ahead! Cook the burgers for 5 to 6 minutes on each side. Place the cheese, if using, on the burger and cook for 1 more minute.
- Toast the buns in a broiler or toaster. Schmear each side of the bun lightly with the sambaal mayo. Put a burger on each of the bottom buns and top each burger with tomato, onion and lettuce. Close up each burger, give each one a little squish and eat em' up!
Notes
The initial cooking of the onions and garlic is crucial for building a deep flavor base; ensure they are soft and aromatic before cooling them down to prevent cooking the turkey prematurely when mixing. The addition of water to the turkey mixture is a smart technique to maintain moisture, preventing dry burgers, a common pitfall with lean ground turkey. Don't skip the tester patty – this allows you to fine-tune the seasoning with soy sauce or salt, ensuring perfect flavor balance. When cooking, avoid overcrowding the pan to ensure a beautiful sear and even cooking. For an elevated presentation, consider crisping the butter lettuce and thinly slicing the red onion for a delicate crunch. The sambal mayo adds a vital creamy, spicy element.