Miso Turkey Burger

It's regularly over 90 degrees, so it's officially grilling time! As the heat of summer kicks in we mostly cook on the grill. Now that we have an outdoor wok, I'm sure we'll use that even more.

I love burgers, but hate cooking them. I'm always afraid of overcooking the meat. I've made a deal with Hubs: if I put the burgers together, he'll grill them. It works out pretty well. These burgers came out super moist. The miso sauce, along with the mango and cucumber, added sweetness but not too much. I'll definitely make these again. I'm sure my mom would love to try them as well.



Miso Turkey Burgers
Adapted from Burgers
By Paul Gayler

Glaze:
½ Tbs miso paste
2 Tbs maple syrup
1 tsp soy sauce

Burgers:
1 Tbs olive oil
¼ c finely chopped onion
1 Tbs finely chopped fresh ginger
1 ¼ lbs. ground turkey
1 Tbs miso paste
2 green onions, white and light green part finely sliced
1 Tbs soy sauce
1 tsp sesame oil

5 hamburger buns
Bibb lettuce leaves
Mango cucumber salsa (recipe follows)

In a small bowl, mix together the ingredients for the glaze.

In a skillet, heat the oil over medium-high heat. Saute the onion and ginger until
softened, about 5 minutes. Place onion and ginger in a medium bowl. Add the ground
turkey, miso paste, green onion, soy sauce, and sesame oil. Combine well and shape
into 5 patties. Pat them so they are about ½-inch thick (burgers will shrink a little during cooking.) Cook in a skillet or on the grill until browned on both sides and cooked through, about 3-4 minutes on each side.

To assemble burgers, split hamburger buns. Stack lettuce, burger, glaze, and salsa on the bottom bun.


Mango Cucumber Salsa
from same book as above

1 mango, stone removed and thinly sliced
½ cucumber, cut into thin strips with a vegetable peeler
1 tsp sugar
2 Tbs lime juice
Pinch Salt
¼ tsp dried chili flakes

Place ingredients in a bowl and carefully toss until well combined.