MENU

Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

 

"Anybody who doesn't think that the best hamburger place in the world is in his home town is a sissy."
-Calvin Trillin, Author

The refrigerator light goes on...

These are such savory and delicious burgers you’ll want to have them often. Sweet, salty, tart and umami all at once with being juicy and tender as any burger should be.

Ginger Root

The gnarly looking root comes from a plant grown in subtropical and tropical areas (most ginger in U.S. markets comes from Jamaica).

Higher quality young ginger roots are harvested in the spring and are more readily available in specialty or Asian markets. It has a thin, light tan skin and has a less woody texture than the more common mature ginger root. The trade off is that mature ginger is available in most supermarkets today.

The tougher skin of older root must be peeled off completely. Smooth skin that appears slightly moist is a sign of freshness. Ginger root will only keep for at most 2 weeks in the fridge and you can tell it's not fresh when the skin begins to wrinkle. It does freeze but with it being widely available it's best to just buy the amount that you will need for a particular recipe.


 

Asian Turkey Burgers



Servings = 2 | Serving size =1 quarter pound hamburger

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16.

This recipe does not make very good leftovers.

Serve with Thai Cucumber Salad or Napa Cabbage Salad or Cucumbers & Dill in Sour Cream or Cole Slaw or Cucumbers in Yogurt with Mint or Salad with Sweet Soy Dressing and Goat Cheese or Bok Choy Slaw

1 clove garlic (minced)
1 small shallot (minced)
1 Tbsp ginger (peeled and minced)
1/4 cup lime juice
1/8 tsp cayenne pepper
1/4 tsp salt
fresh ground black pepper (to taste)
8 ounces ground turkey (breast is better)
2 tsp olive oil
1 Tbsp hoisin sauce
1 tsp brown sugar
1 tsp low-sodium soy sauce
1/8 tsp red pepper flakes
spray olive oil
2 whole wheat or gluten-free hamburger buns

Mix together the garlic, shallot, ginger, lime juice, cayenne pepper, salt, pepper and ground turkey until well blended. Pat into two hamburger patties.

In a separate bowl mix together the hoisin sauce, olive oil, brown sugar, soy sauce and red pepper flakes.

Preheat the grill or preheat the oven to 400°F. Place a grill pan in the oven while it preheats. When the grill or oven is hot spray the grill (or grill pan) lightly with oil. Place the burgers on the grill and then spoon a little bit of the basting sauce over each burger.

Cook for about 5 minutes and turn. Baste again and cook for another 3 minutes. Baste and turn and then baste again using up the remainder of the sauce. After about 3 - 5 minutes turn one final time and then serve on toasted buns.

Nutrition Facts

Serving size = 1 quarter pound hamburger

Servings = 2

.

Amount Per Serving

Calories 354 Calories from Fat 69
  % Daily Value
Total Fat 8g 12%
    Saturated Fat 1g 7%
    Monounsaturated Fat 4g  
    Trans Fat 0g  
Cholesterol 93mg 31%
Sodium 687mg 29%
Total Carbohydrates 34g 11%
    Dietary Fiber 4g 15%
    Sugars 9g  
Protein 38g  
Vitamin A 5% Vitamin C 18%
Calcium 8% Iron 17%
Vitamin K 4 mcg Potassium 560 mg
Magnesium 78 mg