thai spiced turkey burgers

Thai Spiced Turkey Burgers

 adapted from: http://www.nakedavocado.com/2013/06/thai-spiced-turkey-burgers/
Serves: 4 – 6
  • 1 pound ground turkey
  • 1 egg
  • 1 teaspoon garlic chili sauce
  • 1 bunch green onions, diced
  • 1/2 cup cilantro, chopped
  • 1 tablespoon tamarind sauce
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1 teaspoon coriander
  • 1 teaspoon lime juice
  • ½ teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon sesame oil
  • 1 - 2 tablespoons olive oil

  1. Combine all ingredients except olive oil in a large bowl, and mix together well using your hands.
  2. Form 4 – 6 patties, and place on a plate.
  3. Heat olive oil in a frying pan over medium-high heat, and fry each patty for 5 minutes on each side or until cooked through.
  4. Serve each patty with thai or sesame noodles
Thai noodle recipe - http://boiledfrog-frogtales.blogspot.com/2012/08/thai-fish-cakes-noodles.html
Sesame noodle recipe - http://boiledfrog-frogtales.blogspot.com/2013/08/sesame-ginger-stir-fried-noodles.html

Comments

Post a Comment

Popular posts from this blog

Coco Smoke Salmon

Image
RED AND GREEN PEPPER JELLY Adapted from  Best of Bridge INGREDIENTS 2 cups finely chopped red bell peppers 1 or 2 jalapeño peppers, minced 1 1⁄2 cups cider vinegar 1⁄2 tsp hot pepper sauce (or 1⁄4 tsp/1 mL hot pepper flakes) 6 1⁄2 cups granulated sugar 2 pouches (3 oz/85 mL each) liquid pectin INSTRUCTIONS In a large, deep, heavy-bottomed pot, combine red peppers, jalapeño peppers, vinegar, hot pepper sauce and sugar. Bring to a boil over medium heat, stirring constantly. Reduce heat and boil gently for 5 minutes. Remove from heat and let stand for 20 minutes, stirring occasionally. Bring to a full boil over high heat, stirring constantly. Immediately stir in pectin; return to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating peppers. Ladle into prepared jars to within 1⁄4 inch (0.5 cm) of rim; wipe rims. Apply prepared lids and rings; tighten just un...
Read more

Steak with Chimichurri Sauce

Image
Steak with Chimichurri Sauce Chimichurri Sauce §   ½ cup parsley stems, washed and rinsed. §   ½ cup cilantro stems, washed and rinsed §   ¼ cup green onion §   ¼ cup coconut oil §   ¼ cup balsamic vinegar §   5 garlic cloves §   1 teaspoon crushed red pepper §   ½ teaspoon cumin §   ½ teaspoon kosher salt Steak marinade §   1 pound flank steak §   ¼ cup coconut oil §   1 tablespoon fresh parsley §   1 tablespoon fresh cilantro §   ¼ teaspoon sage §   ¼ teaspoon cumin §   ¼teaspoon curry §   ¼ teaspoon paprika §   ¼ teaspoon basil §   ¼ teaspoon chili powder §   ¼ teaspoon coriander §   3 cloves garlic, chopped §   salt and pepper To make Chimichurri Sauce: Place all ingredients in a blender and process for a few minutes u...
Read more

Sushi Stacks

Image
Sushi Stacks Allow yourself about 2 to 3 hours of prep time if you are going to make this, but trust me it will be worth it. Rice 2 c Sushi Rice 1.5 T Seasoned Rice Vinegar Cook the rice according to the package. While still hot, add the rice vinegar and gently fold to incorporate into the rice. Lay some parchment paper on a jelly roll pan (cookie sheet) and scoop the rice onto the pan. Using a wet spoon, spread out and flatten the rice into an even layer. Cover with two layers of damp paper towel and let cool. I usually make the rice in the morning and let it chill in the fridge till supper. Teriyaki Beef ½ lb bottom round steak, cut thinly across the grain and in bite size pieces 2/3 c Teriyaki sauce 2 cloves grated garlic 1 t grated ginger S&P 1 T coconut oil Mix the sauce, garlic, ginger and S&P. Add the sliced beef and let marinate in the fridge for 3 to 4 hours. Remove from the fridge, drain and reserve the marinade in another bowl. Heat u...
Read more