Thai Turkey Burgers with Peanut Sauce

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If there’s one thing I’ve learned during my 28 years on this earth, it’s that some things are simply worth paying more for, to get a better quality product or overall experience. Things like…

Workout clothes (the cheap stuff never fits right,) name brand chunky canned soup (my brother learned this the hard way,) beer (’nuff said,) and direct flights (I can’t even mentally go back here.)

Oh yeah, and grill covers.

Ben and I thought we scored a sweet deal when we snagged a $15 no-name grill cover on clearance at a home improvement store last Fall, until the first hint of a winter wind came along and tore this thing apart like it was made of tissue paper! FAIL.

I’m afraid to open the lid and find out what the grates look like underneath, which I should probably do sooner rather than later as grilling season will seriously be here before we know it (whee!) Until that bright and shiny day though, I’m getting my grilling food fix in the form of burgers that are better cooked indoors than out.

Thai Turkey Burgers with Peanut Sauce!

Made with lean ground turkey breast, fresh veggies, and a savory peanut sauce, these burgers are hearty, filling and ultra-tasty, but are best “grilled” in a skillet indoors. Perfect! :)

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Start the Thai Turkey Burgers by making the peanut sauce that goes into the burger patties AND on top once they’re cooked. Just throw flavorful ingredients like soy sauce, peanut butter, garlic, chili-garlic sauce and ground ginger into a food processor and let ‘er rip.

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Save part of the sauce to slather on top of the cooked burgers, and use the rest of it to mix into the burger patties.

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Which is what we move to next! Start with 1lb 99% fat-free ground turkey breast (I use Jennie-O brand,) then add in shredded carrot and finely chopped broccoli. Since they’re finely shredded/chopped, the veggies will cook perfectly with the burgers.

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Add in a sliced green onion, 3 Tablespoons chopped cilantro, and the remaining peanut sauce.

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Top with 1/2 teaspoon each salt and red chili pepper flakes, then put your rings somewhere safe and mix it all up with yer mitts.

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See? :)

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Form the mixture into 4 patties and place on a hot skillet sprayed with non-stick spray. Cook for 3-4 minutes then spray the top with more non-stick spray and flip, cooking for another 3 minutes, or until the turkey is no longer pink in the middle. You could cook these on an outdoor grill, but ground turkey is a little more “wet” than ground beef, so there’s a bigger risk of them falling through the grates.

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Toast up some buns – or Sandwich Thins if you’re lookin’ for 100 calories or less – and top with a cooked burger patty, 2 teaspoons of the reserved peanut sauce, and some crunchy baby spinach, then dig into the deliciousness!

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Thai Turkey Burgers with Peanut Sauce

Print this recipe!

Makes 4 burgers

Ingredients:
1 lb 99% fat-free lean ground turkey breast (I used Jennie-O)
1/2 cup shredded carrot
1/2 cup finely chopped broccoli
3 Tablespoons chopped cilantro
1 green onion, sliced
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
4 buns (I toasted Arnold Sandwich Thins)
baby spinach leaves

For the peanut sauce:
3 Tablespoons smooth peanut butter
1 Tablespoon rice vinegar
1 Tablespoon soy sauce
1 Tablespoon water
1 clove garlic
1 teaspoon sesame oil
1 teaspoon chili garlic sauce (could use siracha)
1 teaspoon honey
1/4 teaspoon ground ginger

Directions:

  1. Create peanut sauce by combining peanut butter, rice vinegar, soy sauce, water, garlic, sesame oil, chili garlic sauce, honey and ground ginger in a food processor or blender. Blend until very smooth. Reserve 2 Tablespoons + 2 teaspoons and set aside.
  2. Combine remaining peanut sauce with turkey, carrots, broccoli, green onion, cilantro, salt and red pepper flakes in a large bowl. Mix well and form into 4 patties. Heat a large skillet over medium-high heat and spray with non-stick spray. Cook patties for 3-4 minutes on one side, then spray the top with more non-stick spray. Flip and cook for 3-4 more minutes or until burgers are no longer pink in the middle.
  3. Place a burger patty on each bun and top with 2 teaspoons of the reserved peanut sauce. Add baby spinach for crunch and serve.

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I HEART this peanut sauce. It is incredibly rich and savory, and goes so well with the light turkey burger which is super moist from the carrots and broccoli added directly into the patty.

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As delish as the sauce is, the thing that tickles me the most is the fact that the whole Thai Turkey Burger, including a Sandwich Thin, clocks in at just 350 calories and 10 grams of fat, AND has nearly 40 grams of protein!

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Add in freshly steamed broccoli on the side, and you’ve got yourself a winner of a dinner, my friends. :)

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PS the peanut sauce is the same sauce I use in my Thai Tofu Pizza and P.F. Chang’s Lettuce Wraps. I’m thinking about adding more rice vinegar and maybe even lime juice and ginger into the mix and making a Thai Ginger Vinaigrette out of it sometime. YUM! :)

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In other news, I put the pedal to the medal this weekend and got ALL our tax stuff together for our accountant (which is also worth paying more for, imo) but my parents still hold a few pieces to the puzzle (college loan interest stuff) so I’m paying them a visit this evening to collect, and snag some cereal for dessert in the process.

Parents always have the best cereal, and I am this close to polishing off my box of Whole Hearts in ohhhh, less than 5 days. I will not have another repeat of Nature’s Path Crunchy Vanilla Sunrise-gate where I demolished an entire Costco-sized box in less than two weeks. Why’s it so hard to stop at one bowl of cereal I ASK YOU!?

Toodles! :)

~~~~~

“My favorite cereal right now is _________, but my favorite cereal of all time is _________.”

“I think paying more for _________ is worth the extra money!”

My favorite cereal right now is Quaker Whole Hearts, but my favorite cereal of all time is Cinnamon Toast Crunch. :) By the way, does anyone have any great gluten free cereal recommendations?

Also, I think paying more for Australian licorice is definitely worth the extra money.

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