Thursday, April 16, 2015

Turkey Burgers with Ginger & Soy Sauce

Turkey Burgers with Ginger & Soy Sauce

It is finally warm(ish) in Michigan and it is time to strike up the barbie, my friends!

We rarely cook any meat besides poultry or fish at home, so instead of traditional beef burgers, we use ground turkey.  However, ground turkey isn't the most flavorful meat so we enlist the help of fresh ginger to make the turkey burgers extra tasty.  We combine minced ginger in the ground turkey, with an egg, some diced onion and soy sauce.  The final step is to add panko, to give it crunch and hold the burgers together after adding liquid (soy sauce) to the meat.  Suddenly our burger is a little more exciting!  

These burgers made it into our meal rotation when Andy made them for me after we had been dating for a few months.  More times than not, Andy is lead chef on this one, so I prepped the ramekins with the ingredients and then he stepped in to handle the rest while I pestered around him taking pictures.

"Can you hold still for a second?"  "Stir slower"  "Move your hand"

Haha, good thing he loves me!

This is pretty messy work!  Which is another reason my hands are safely behind the lens...and he is much better at patty making than I am.  Mine always come out a bit lumpy and wonky!

It was getting dark by the time we were ready to sit down for dinner so I only managed to get one photo with any natural light.  If I was able to take more, you would see that the bun is trimmed on the back side.  Burger buns are made to be the size of your face and it overwhelms me, so I like to trim them and then load my burger up with lettuce, tomato, mustard and red onions.  I'm no carb-counter by any means, but I'd rather not eat my carbs in the form of a bun.  Bring on the Carbonara, Risotto and Lemon Scones ;) !

Turkey Burgers with Ginger & Soy Sauce


1 lb lean ground turkey
1 egg
3 to 4 inch hunk of peeled and minced fresh ginger
1/2 onion, diced
~ 1/3 c panko 
~ 6-8 tbsp soy sauce


Before you begin, prep a tray for your burger patties.

In a large bowl, combine the first four ingredients and mix until egg is incorporated throughout.  This next part is an approximation since we don't really measure it - add about 4 tbsp of soy sauce and half of your panko.  Mix it up.  Add the rest of your panko and another 4 tbsp of soy sauce (more or less here depending).  The soy sauce and panko combo is more of an art than a science in this recipe.  The soy sauce is added for the flavor and the panko is to keep the burger together.  The more soy sauce you add, the more panko you'll need.

Let the patties rest in the fridge while you heat up the grill.

Since these burgers are pretty delicate, be gentle when you put them on the grill raw or they might just fall through the grates.  Again this has to do with how much panko you use, we try not to overdo it!

Grill until they are done, about 15 minutes total, but it really depends on your grill.  If you remember, when you've flipped the burger the last time on the grill, put a slice of cheddar on it!  Cheddar and soy sauce sounds like a weird combo but it just works.  Don't forget the mustard for your burger too.

Happy Spring!

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