Bright cilantro and citrus paired with spicy sauce and quick-pickled vegetables pack plenty of flavor in this turkey burger spin on the traditional Vietnamese sandwich.
Servings: 4
Serving size: 1 burger with 1 tablespoon citrus mayonnaise and ½ cup quick-pickled vegetables (410 grams)
Prep time: 25 minutes
Cooking time: 15 minutes
Ingredients
Pickled vegetables:
- ¼ cup (60 milliliters) rice vinegar
- 1 tablespoon sugar
- ½ cup (120 milliliters) water
- 1 cup shredded carrots
- 1 cup shredded daikon (radish)
- ½ cup julienned scallions, white part only
Citrus mayonnaise:
- 1 cup reduced-fat olive oil mayonnaise
- 2 tablespoons (30 milliliters) orange juice
- ¼ teaspoon orange zest
- ¼ cup sliced scallions, green part only
- ¼ cup chopped cilantro
- 1 minced jalapeño, seeds removed
Turkey burgers:
- 2 tablespoons (30 milliliters) orange juice
- ¼ teaspoon orange zest
- ¼ cup chopped cilantro
- 1 pound ground 93-percent lean turkey breast
- 1 teaspoon salt
- 1 teaspoon finely ground pepper
- ¼ teaspoon ground ginger
- 1 teaspoon granulated garlic
- ¼ cup sliced scallions, green part only
- 4 whole-grain buns
Instructions
- To make pickled vegetables, combine vinegar, sugar and water in a small saucepan. Bring to a boil over high heat, then turn off heat and stir in carrots, daikon and scallions. Pour into a medium mixing bowl and chill in the refrigerator for at least 30 minutes.
- To make citrus mayonnaise, stir together mayonnaise, orange juice and zest, scallions, cilantro and jalapeño in a small mixing bowl. Chill in the refrigerator for at least 15 minutes.
- To make burgers, combine orange juice and zest, cilantro, turkey, salt, pepper, ginger, garlic and scallions in a medium mixing bowl. Form 4 equal-sized patties from the mixture.
- Preheat grill pan for 5 minutes over medium heat, then mist pan with cooking spray. Sear burgers for 7 minutes on one side before flipping and cooking the other side. Cook patties until the internal temperature is 165°F (74°C).
- Serve burgers immediately with 1 tablespoon citrus mayonnaise and ½ cup quick-pickled vegetables.
Cooking note: Other cooking method options include grilling outdoors or pan-searing on the stove.
Nutrition per serving: CALORIES 426; TOTAL FAT 13g; SAT. FAT 3g; CHOL. 51mg; SODIUM N/A; CARB. N/A; FIBER 3g; SUGARS N/A; PROTEIN 33g; POTASSIUM N/A; PHOSPHORUS N/A
Note: Nutrition information includes chives in place of green parts of scallions. Nutrition information for potassium and phosphorus in reduced-fat olive oil mayonnaise not available. Nutrition information for sodium, carbohydrates and sugars not available due to multiple factors affecting sugar and sodium absorption during the pickling process.
