Recipe of the Week: Thai Turkey Burgers

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Yes, the Memorial Day holiday is over and gone. We’re still mourning, too.

But the end of May doesn’t mean your grill has to go back into its pre-summer hibernation. Keep it gassed up and in gear for summer meals like this healthy grilling option from Feasting at Home blogger Sylvia Fountaine. Infused with ginger, lemongrass and basil, these Thai turkey burgers from the Washington caterer and food blogger will guiltlessly grant your alfresco dining a much needed zest.

Ingredients:

Turkey Burger:

1 lb ground turkey

3 tablespoons shallot, very finely diced

1 ½ teaspoons fresh grated, or chopped ginger

2 garlic cloves- finely minced

2 teaspoons finely chopped lemongrass

1- 2 tablespoons chopped basil

1 teaspoon lime zest

1 scallion, chopped

½ – 1 jalapeño, seeded, finely chopped (or substitute 1 tablespoon sriracha sauce, or red chili sauce)

1 tablespoon fish sauce (don’t leave this out)

1 teaspoon sugar

¼ teaspoon white pepper- optional

Crunchy Asian Slaw:

1 cup grated carrots

1 cup shredded purple cabbage

1 scallion, thinly sliced

2 tablespoons lime juice (or rice wine vinegar)

1 tablespoon olive oil

1 teaspoon sugar

¼ teaspoon salt and pepper

Spicy Aioli:

¼ cup mayonnaise or tarter sauce

1-2 tablespoons sriracha or chili garlic sauce

Optional Additions: toasted buns, cucumber ribbons, pickled red onions ( yum), pickled radishes, spicy greens like watercress, sprouts, avocado

Instructions:

1. Preheat Grill to medium high.

2. Combine all the burger ingredients in a medium bowl and mix well using hands. Shape into 3 burgers. Place on a plate in the fridge.

3. Toss the slaw ingredients together in a medium bowl.

4. Mix the spicy aioli ingredients together in a small bowl.

5. Grill patties on a pre-heated grill or pan sear in a skillet until deeply golden, finishing in a warm oven.

6. Toast the buns.

7. Spread aioli on the bottom bun, top with the patty, then the slaw, cucumber ribbons (optional) , more aioli, then top bun. Enjoy!!

Notes: To make cucumber ribbons, use a veggie peeler to make long thing slices. No need to peel English or Turkish cucumbers, but do peel those with thick waxy skins. The burger patties can be made a ahead and refrigerated until ready to grill.