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Wasabi Turkey Burger

Turkey buyers are a lot lighter tasting than beef burgers. In these ones I used Asian herbs and spices for lots of added flavour and pine nuts for a healthy crunch. Make sure the burgers are cooked thoroughly if you barbecue them. Hamburger buns can be used, but it's an unsaid tradition in my house that we use toast instead of buns when making burgers.

Serves 4

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  • 1 Package Ground Turkey
  • 1 Shallot or small onion chopped
  • 1/4 Cup green onions
  • 1 Garlic clove
  • 1 Tbsp chopped cilantro leaves
  • 1 Tbsp soy sauce
  • 2 Tsp sesame oil
  • 1 Tbsp pine nut
  • 2 Tbsp Olive Oil
  • Salt and Pepper
  • 2 Tsp wasabi paste
  • 1/4 Cup mayonnaise
  • 2 Tbsp Pickled Ginger
  • Lettuce
  • ketchup


Line a baking sheet with parchment paper.

Place turkey, pine nuts, green onions, ginger, cilantro and soy sauce in a large bowl and mix by hand until well combined (or combine using an electric mixer). Place a 4-inch ring mould or cookie cutter onto the baking sheet. Spoon enough of the turkey mixture into the mould to fill it 1 inch full. Repeat until you have 4 equal rounds. The burgers can be covered and refrigerated for up to 3 hours.

Preheat a frying pan on medium heat, then add 2 Tbsp of oil. Place the burgers in the pan and cook until the bottoms are browned, 4 to 5 minutes. Turn them over and continue cooking until they are firm to the touch, another 5 to 8 minutes

In a small bowl, combine mayonnaise and wasabi paste. Set aside.

Gently toast hamburger buns, or bread. Spread each half with some of the wasabi-mayonnaise mixture, then place a hot burger on the bottom half of each bun. Top the burgers with a dollop of ketchup, a slice of lettuce and don't forget a few slices of pickled ginger and the top half of the bun.

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Posted in Home Improvement Post Date 06/19/2019