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Prep 35 mins
Cook 35 mins
Hoisin sauce gives these burgers a juicy texture, while ginger and garlic provide a burst of flavor and water chestnuts deliver an appealing crunch. Serve them over toasted whole-wheat buns with a side of tender greens. We used this tangy mayonnaise to enliven the burger even more or for a chicken sandwich or a dip for a platter of wonderful roasted vegetables or perhaps use it as a dressing for sliced napa cabbage with scallions.:) I had some Apricot Mustard left over from another dish and the combination was great - I served it on the side. EatingWell newsletter, Summer/03. Nutrition Profile: Low Cal - Low Carb - Low Sodium - Low Cholesterol - Low Sat Fat - Heart Healthy - Diabetes Appropriate - Healthy Weight.:)
- 2 slices whole-wheat sandwich bread, crusts removed, torn into pieces
- 12 ounces lean ground turkey breast (the dark meat has a higher fat content)
- 8 ounces sliced water chestnuts, rinsed and chopped (1 can)
- 2 tablespoons hoisin sauce
- 3 scallions, trimmed and sliced on a bias
- 1 tablespoon minced fresh ginger
- 2 garlic cloves, minced
- 1⁄4 teaspoon salt
- 1 1⁄2 teaspoons toasted sesame oil
- 4 toasted whole grain buns
- 3 tablespoons reduced-fat mayonnaise
- 2 tablespoons nonfat plain yogurt or 2 tablespoons low-fat plain yogurt
- 1⁄2 teaspoon reduced sodium soy sauce
- 1 tablespoon chopped scallion, on the bias
- 1⁄2 teaspoon sesame oil
- toasted sesame seeds, for garnish
- 1 cup no-sugar-added apricot preserves
- 1⁄4 cup cider vinegar
- 3 tablespoons coarse grain mustard
- crushed red pepper flakes, to taste
- Preheat grill to medium-high.
- Place bread in a food processor and pulse into fine crumbs.
- Transfer to a large bowl.
- Add ground turkey, water chestnuts, hoisin, scallions, ginger, garlic and salt; mix well. (The mixture will be moist.)
- With dampened hands, form the mixture into four 1/2-inch-thick patties, make them thinner at the center, to prevent them from steaming as they cook. (*To MAKE AHEAD: wrap patties individually and refrigerate for up to 8 hours or OAMC: freeze up to three months. Thaw in the refrigerator before cooking.).
- Oil the grill rack (**Oil a folded paper towel - hold it with the thongs & pull it toward you over the rack. DO NOT use cooking spray over a hot fire.)
- Brush the patties with sesame oil.
- Grill until browned and no longer pink in the center, about 5 minutes per side. (An instant-read thermometer inserted in the center should register 165°F.).
- SESAME MAYONNAISE:
- Combine all ingredients (with the exception of the scallions) and whisk until well blended; then fold in the scallions.
- Sprinkle with toasted sesame seeds, optional.
- APRICOT MUSTARD - OPTIONAL - DIPPING SAUCE:.
- Combine all ingredients with the exception of the crushed red pepper flakes, in a saucepan.
- Bring to a boil over medium heat, stirring often.
- Reduce heat to low and simmer, stirring occasionally, for 5 minutes.
- Add crushed red pepper flakes, if using.
- Let cool to room emperature before serving.
- (***Can be made up to 2 weeks before.).
These were really good flavored burgers. I did cook them in a pan, as it was a nasty day outside, but they were not greasy. The mayo didn't thrill me as much as the burger itself did, as it was very thin for my tastes. My roommates put homemade Dragon Sauce on theirs and said it was very good that way. I have some of the mixture leftover, and am planning on filling wonton skins with it. I will prolly make this again, but OAMC style. It is a lot of work for a weeknight dinner. Thanks for posting!