This post is part of an awesome burger grill giveaway hosted by GirlCarnivore, but the Awesome Asian Turkey Burger was created by my even more amazing husband, Rob!
For as long as I can remember, Rob has played around with Asian flavors. He started with traditional Asian cuisine. As he got more comfortable with the flavor profile, especially the aromatics, he started making his own dishes.
Our absolute favorite — served often to guests who visit — is his Asian Turkey Burger. Served with a mango salsa and coconut rice, this burger needs no bun!
I promise, you won’t miss it!
Another reason this recipe is such a hit, you can make it a day ahead! YEP! These burgers do great if you prepare the patties a day ahead. You can make the salsa the day before, too. Then, when your friends and family come over, you’ll only need about 30 minutes to cook the rice and burgers. Easy prep and cook means more time for fun!
Rob’s Shopping Tips For Asian Turkey Burgers
- Shop for lemongrass, ginger root, sesame oil and fish sauce at a local Asian market. These are staples in Asian cuisine and much cheaper than at other stores. Fresher, too!
- Use a good quality microplane, like this one, for the lemongrass, ginger root and lime zest. That way, you get the flavor and scent without any unexpectedly flavorful bites in the burger. No one wants to bite into a big chunk of lemongrass!
- Use a cast iron griddle on the smooth side on your grill. These burgers are tender and will crumble on grill grates.
Asian Turkey Burgers
Aromatics, part one
- 3/4 medium sweet onion, diced
- 1 1/2 inch piece of ginger, grated with microplane
- 1 1/2 inch piece of lemongrass, grated with microplane
- 1 tsp olive oil
Aromatics, part two
- Zest of one lime
- 1/2 bunch cilantro, chopped medium fine
- 2 lb ground turkey (93/7)
- 1 large egg
- 1 tsp sesame oil
- 2 tsp fish sauce
- 1/4 tsp ground cayenne pepper
- 1/2 tsp fresh ground black pepper
- 1/2 cup panko bread crumbs
- 2 Tbsp soy sauce
- Cook the aromatics in a small sauce pan over low heat until the onion is soft and clear. Set aside and let them cool.
- Once cooled, add the lime zest and cilantro to the aromatics. Stir and set aside.
- Mix all the burger ingredients together in a large mixing bowl, including the cooled aromatics.
- Patty into 8 quarter pound burgers and rest in the refrigerator for 1-2 hours. This step is important so the burgers don't fall apart while grilling.
- When ready to grill, turn flame to medium and heat a cast iron griddle.
- Place burgers on grill and cook on one side for 4 minutes. Then flip and cook on the other side until cooked through, another 4-6 minutes with the cover closed.
- Let burgers rest 5 minutes before eating.
These burgers can be served on buns with Asian mayo and lettuce. But, we recommend you enjoy this amazing burger with its two best sidekicks — mango salsa and coconut rice. The creamy, sweet rice balances the tang of the salsa and burger. Together, they make a sweet-spicy-tangy-creamy dinner your guests will not forget!