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Asian Turkey Burgers with Cucumber-Rice Salad

  • 4servings
  • 45minutes

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Source: www.womansday.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B1, B3, B9, E
MineralsCopper, Fluorine, Calcium, Magnesium, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 package(s) (8.8 oz) 90-second white rice

  2. 1 cup(s) chopped seedless cucumber

  3. 1/2 cup(s) shredded carrot

  4. 1 tablespoon(s) sugar

  5. 1/4 cup(s) rice vinegar

  6. 1/4 cup(s) soy sauce

  7. 2 tablespoon(s) soy sauce

  8. 8 ounce(s) shiitake mushrooms , stems removed and discarded

  9. 6 scallions , trimmed

  10. 1 pound(s) (up to 1 1/4 lb)

  11. ground turkey

  12. 1/4 teaspoon(s) ground ginger

  13. Nonstick spray

  14. 1/4 cup(s) wasabi and soy almonds (Blue Diamond) , chopped

Instructions Jump to Ingredients ↑

  1. Salad: Prepare rice as package directs. Stir in cucumber, shredded carrot, 1/4 cup rice vinegar and sugar.

  2. Heat outdoor grill. Mix 1/4 cup rice vinegar and 1⁄4 cup soy sauce in a small bowl; set aside. Quarter 4 shiitake mushrooms and 2 scallions; pulse in food processor until finely chopped. Add to ground turkey along with remaining 2 Tbsp soy sauce and the ginger. Gently mix to combine. Shape into four 1-in.-thick burgers.

  3. Generously coat burgers and remaining mushrooms and scallions with nonstick spray.

  4. Grill 12 to 14 minutes, turning once, until an instant-read thermometer inserted from side to middle of burgers registers 165ºF. Cut mushrooms in half.

  5. Serve burgers with mushrooms and scallions. Sprinkle salad with almonds. Drizzle burgers, mushrooms and scallions with soy-vinegar mixture.

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