These turkey burgers evoke the flavor of Thai satay. The patties are glazed with honey and kecap manis, an Indonesian staple that adds sweet, smoky and ultra-savory notes.
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons soy sauce
- 2 1/2 teaspoons dry mustard
- 2 tablespoons kecap manis (available at Asian groceries)
- 2 teaspoons honey
- 1 pound ground turkey
- 2 tablespoons finely chopped fresh coriander (cilantro)
- 2 teaspoons natural creamy peanut butter, room temperature
- 2 teaspoons Thai fish sauce (available at Asian groceries) see note
- 1/2 teaspoon Thai Sriracha chile sauce (available at Asian groceries) see note
- 1/2 teaspoon minced lemongrass (optional)
- 1/4 teaspoon grated lemon zest
- 1/4 teaspoon grated lime zest
- 1 teaspoon freshly squeezed lime juice
- 1/4 teaspoon freshly grated peeled ginger
- 1 small clove garlic, minced and mashed to a paste with 1/8 teaspoon kosher salt
- 1/2 teaspoon kosher salt
- 4 hamburger buns, toasted
- Mung bean, alfalfa, radish sprouts, or pea shoots
- Sliced scallions
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 329 |
| Total Fat | 12 g |
| Saturated Fat | 3 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 1 g |
| Sugar | 6 g |
| Protein | 29 g |
| Cholesterol | 78 mg |
| Sodium | 1407 mg |
Reviews
We loved this! I made it with very few changes. Omitted the Kecap Manis (couldn’t find it) looked up a substitution that compared it to a sweet/garlicy soy sauce so I added a small clove of garlic and a little extra honey to the glaze.In the burger, I used some Frank’s hot sauce since we loaned our Sriracha to a friend, and halved down the fish sauce cause it’s an ingredient we don’t love. Will totally make this again!!
There is SO much going on in this burger.
They were very moist and bursting with flavor. I added about a 1/3 cup of panko bread crumbs to bind the meat, it was a little loose.
They were very moist and bursting with flavor. I added about a 1/3 cup of panko bread crumbs to bind the meat, it was a little loose.
I grilled them stove top in a ridged cast iron pan over medium heat, exactly 4 min each side and basted each side just once with glaze.
Then I thinly sliced english cucumber and laid it on the bottom half of a potato roll. I painted the top half of the roll with a wasabi mayonnaise (1/4 cup mayo, 1 tsp wasabi powder, 1/4 tsp grated ginger, 1/2 tsp grated lemon peel) and a handful of cilantro leaves, then I set the burger up. Allowed to sit and sliced in half. Hmmmmmmmmmmm!!!
Served with an asian coleslaw.
Tasty
great spin on turkey burgers. The cucumbers add a soothing cool crunch.