Asian Turkey Burgers w/Hoisin-Cucumber Mayonnaise & Soy Slaw

After a day of personal cheffing, I came home and made one of the entrees I prepared for my client - Asian Turkey Burgers with Hoisin-Cucumber Mayonnaise and Soy Slaw. I had about 2 and 1/2 pounds of ground turkey in the refrigerator and the remaining ingredients I needed on hand. Always a bonus when I don't have to make a trip to the store for ingredients.

The burgers went together quickly and were a welcome change from the typical grilled ground beef hamburgers. Ground turkey was combined with cilantro, hoisin, soy sauce, sesame oil, garlic, scallions, Dijon mustard, and water chestnuts. I grilled the burgers and mixed up some Hoisin-Cucumber Mayo and Soy Slaw.

"They are really good," My Middle One said to My Oldest when she inquired as to what was for dinner. The Husband commented that he would not have know it was ground turkey if I had not told him. I made 10 burgers so there are plenty for left overs. Reheat them on 70% power in the microwave and they taste like they are freshly grilled.

Try these burgers for your next cookout.

Asian Turkey Burgers w/Hoisin-Cucumber Mayonnaise & Soy Slaw

makes 10 burgers

2 and 1/2 pounds ground turkey
1 can water chestnuts, drained and diced
1/2 cup hoisin sauce
3 tablespoons soy sauce
1 teaspoon sesame oil
4 garlic cloves, minced
6 scallions, chopped fine
1 teaspoon Dijon mustard
1/2 teaspoon pepper
1/2 cup fresh cilantro, chopped

10 whole wheat hamburger rolls

Mix burger ingredients together. Form into burgers. Heat a grill to high. Grill burgers for about 6 minutes per side or until cooked through. The internal temperature of the burgers should be between 165 and 170 degrees.

Serve on whole wheat rolls with Hoisin-Cucumber Mayonnaise and Soy Slaw.


Hoisin-Cucumber Mayonnaise

1 cup mayonnaise
1/2 cup dice cucumber
1 tablespoon hoisin sauce
1 teaspoon soy sauce

Mix all ingredients together. Can be stored in refrigerator for 3 - 4 days.


Soy Slaw

1/4 cup peanut oil
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon sugar
2 tablespoons mirin
1 tablespoon rice wine vinegar
1 10-ounce bag coleslaw mix (shredded cabbage and carrots)
1 cup cucumber, julienned
2 scallions, sliced thin
3 tablespoons fresh cilantro, chopped

Whisk together the peanut oil, soy sauce, sesame oil, sugar, mirin, and rice wine vinegar. Set aside.

In a large bowl, combine the coleslaw mix, cucumbers, scallions, and cilantro. Add the dressing and toss to coat. Refrigerator until ready to serve.