Ginger-Scallion Turkey Burgers with Special Sauce
So, you say you want a turkey burger that can beat beef. Done! These Asian-style turkey burgers are lean, mean, saucy, and savory—no beef burger can compare or compete!
- 1 large egg, beaten
- 1 tbsp. white miso (see TIP A)
- 1-1.5 in. piece fresh peeled ginger, grated (about 1 tablespoon)
- 2 medium garlic cloves, grated
- 1/2 tsp. fresh ground black pepper
- 5 scallions (white and light green parts only), thinly sliced
- 3 tbsp. chopped fresh cilantro
- 1.25 lbs. ground turkey breast, thigh, or combination
- 1/2 tsp. kosher salt
- 4 brioche buns
- 1 small sweet bell pepper (or 4 mini sweet peppers), very thinly sliced (for topping)
- 1-1.5 c. shaved red cabbage, (for topping)
- 3 tbsp. mild Dijon or yellow mustard
- 2 tbsp. honey
- 1 tsp. Sriracha
- 1 tsp. balsamic vinegar
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In a large bowl, whisk together the beaten egg, miso, ginger, garlic, and black pepper. Then add the scallions, cilantro, and turkey. Gently work the ingredients together with your hands and form the mixture into 4 even patties. The less you handle the ground turkey, the better (over-worked ground meat of any kind is never good)—so keep this step brief. Also, don't fret about the patties seeming extra soft or wet with the egg mixture. Turkey does not have as much fat as ground beef, so the additional moisture is good.
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Heat your outdoor grill to about 425-450° (medium heat) and coat the grates with vegetable oil. Meanwhile, sprinkle the salt over both sides of the patties. This adds flavor, locks-in moisture, and creates a nice crust on your burgers. When ready, place the burgers on the grill, close the lid, and let cook 5-7 minutes per side (see TIP B).
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Meanwhile, whisk the Special Sauce ingredients together in a small bowl.
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About 2 minutes before removing the burgers from the grill, put the buns on (flat-side down) to toast-up slightly. When done, compose the burgers by putting a bed of thinly sliced sweet peppers on the bottom half of each bun. Drizzle the peppers with some Special Sauce, then add the burger, a generous mound of shaved red cabbage, and a second drizzle of Special Sauce. Rest the top halves of the buns alongside each burger to serve.
TIP A: Miso is fermented soybean paste and is often available in the refrigerated dressings or cultured foods section of your grocery store. It comes in a variety of different colors with white being the most mild and a touch sweet. It's great for sauces, stews, marinades, dressings, and burgers for rounding-out flavors—often the secret umami ingredient in these savory concoctions. A tub of miso lasts forever in the fridge, so don't be intimidated by the yogurt-size container. You'll soon find a dozen ways to use it!
TIP B: Turkey burgers should not be pink in the center like beef burgers, but they will also continue cooking a bit when you take them off the grill. If you're using a meat thermometer, I recommend pulling them off the grill at 160° and then letting their internal temperature rise to 165° before serving.