Ingredients Jump to Instructions ↓

  1. 2 tablespoons soy sauce

  2. 2 1/2 teaspoons dry mustard

  3. 2 tablespoons kecap manis (available at Asian groceries)

  4. 2 teaspoons honey Burgers

  5. 1 pound ground turkey

  6. 2 tablespoons finely chopped fresh coriander ( cilantro )

  7. 2 teaspoons natural creamy peanut butter , room temperature

  8. 2 teaspoons Thai fish sauce (available at Asian groceries) see note

  9. 1/2 teaspoon Thai Sriracha chile sauce (available at Asian groceries) see note

  10. 1/2 teaspoon minced lemongrass

  11. 1/4 teaspoon grated lemon zest

  12. 1/4 teaspoon grated lime zest

  13. 1 teaspoon freshly squeezed lime juice

  14. 1/4 teaspoon freshly grated peeled ginger

  15. 1 small clove garlic, minced and mashed to a paste with

  16. 1/8 teaspoon kosher salt

  17. 1/2 teaspoon kosher salt

  18. 4 hamburger buns, toasted Mung bean , alfalfa, radish sprouts, or pea shoots Sliced scallions Copyright

  19. 2001 Television Food Network, G.P. All rights reserved.

Instructions Jump to Ingredients ↑

  1. Combine the glaze ingredients in a small saucepan . Bring to a simmer, stirring, over high heat. Set aside to cool. In a medium bowl, combine the turkey, fresh coriander , peanut butter, fish sauce, chile sauce, lemongrass, citrus zests, lime juice, ginger, garlic, and salt. Mix with a fork until thoroughly combined. Form into 4 patties, each about 1/2-inch thick. Heat a stove top grill pan or out-door grill to medium-high heat. Grill the burgers until just cooked through, about 4 1/2 minutes per side. Brush both sides with the glaze. Serve on a bun garnished with sprouts and scallions. Drizzle with more glaze if desired. Cook's note: Substitute 2 teaspoons soy sauce for the fish sauce if necessary. If the Sriracha sauce is unavailable substitute 1/4-teaspoon hot sauce.


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