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Asian Turkey Burgers With Sesame Mayo

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“Hoisin sauce gives these burgers a juicy texture, while ginger and garlic provide a burst of flavor and water chestnuts deliver an appealing crunch. Serve them over toasted whole-wheat buns with a side of tender greens. We used this tangy mayonnaise to enliven the burger even more or for a chicken sandwich or a dip for a platter of wonderful roasted vegetables or perhaps use it as a dressing for sliced napa cabbage with scallions.:) I had some Apricot Mustard left over from another dish and the combination was great - I served it on the side. EatingWell newsletter, Summer/03. Nutrition Profile: Low Cal - Low Carb - Low Sodium - Low Cholesterol - Low Sat Fat - Heart Healthy - Diabetes Appropriate - Healthy Weight.:)”
1hr 10mins

Ingredients Nutrition


  1. Preheat grill to medium-high.
  2. Place bread in a food processor and pulse into fine crumbs.
  3. Transfer to a large bowl.
  4. Add ground turkey, water chestnuts, hoisin, scallions, ginger, garlic and salt; mix well. (The mixture will be moist.)
  5. With dampened hands, form the mixture into four 1/2-inch-thick patties, make them thinner at the center, to prevent them from steaming as they cook. (*To MAKE AHEAD: wrap patties individually and refrigerate for up to 8 hours or OAMC: freeze up to three months. Thaw in the refrigerator before cooking.).
  6. Oil the grill rack (**Oil a folded paper towel - hold it with the thongs & pull it toward you over the rack. DO NOT use cooking spray over a hot fire.)
  7. Brush the patties with sesame oil.
  8. Grill until browned and no longer pink in the center, about 5 minutes per side. (An instant-read thermometer inserted in the center should register 165°F.).
  10. Combine all ingredients (with the exception of the scallions) and whisk until well blended; then fold in the scallions.
  11. Sprinkle with toasted sesame seeds, optional.
  13. Combine all ingredients with the exception of the crushed red pepper flakes, in a saucepan.
  14. Bring to a boil over medium heat, stirring often.
  15. Reduce heat to low and simmer, stirring occasionally, for 5 minutes.
  16. Add crushed red pepper flakes, if using.
  17. Let cool to room emperature before serving.
  18. (***Can be made up to 2 weeks before.).

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