Yields: 4 burgers
Ingredients
- 1 pound 93% lean ground turkey
- ½ cup cooked quinoa
- 2 tablespoons finely chopped scallions light and white green parts only
- 1 tablespoon plus 1 teaspoon low-sodium soy sauce or tamari for the GF peeps
- 2 cloves garlic grated or finely minced
- 1½ teaspoons freshly grated ginger
- ½ teaspoon fresh ground pepper
- 2 teaspoons light sesame oil
- 4 whole grain buns or English muffins I used Ezekiel muffins
- ½ English cucumber thinly sliced
- ½ large avocado thinly sliced
- 1 cup alfalfa sprouts
- For the coconut-peanut sauce:
- ¼ cup crunchy peanut butter
- 3 tablespoons light coconut milk the kind in the can
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon Sriracha Feel free to add more if you dig spicy.
Instructions
- Start by making your sauce. Whisk all the ingredients for the coconut-peanut sauce until smooth. Briefly set aside. (Sorry, I forgot to take a pic of the sauce bowl, but I figure you’ll live without it.)
- Place the turkey, cooked quinoa, scallions, soy sauce, garlic, ginger, and fresh ground pepper in a mixing bowl. Using your hands (or a fork if you’re squeamish), gently mix until all the ingredients are well combined.
- With damp hands, form the mixture into four patties about 1-inch thick. (They’ll be very soft, but that’s cool.) Gently press your thumb into the center of each patty to keep the burgers from puffing up as they cook.
- Heat the sesame oil in a large non-stick skillet over medium-high heat. When hot, add the burgers to the pan, thumbprint side down. Cook for 5-6 minutes per side until cooked through. (If they start to brown too quickly, turn the heat down to medium.)
- Toast your buns if you feel like it.
- Time to assemble your burgers! Place each burger on a bun and top with a few slices of cucumber, avocado, and a pile of sprouts. Drizzle generously with peanut sauce, and serve warm.