Sauce up burger night with Asian flavorings

DINNER TONIGHT

September 29, 2004|By RENEE ENNA | RENEE ENNA,CHICAGO TRIBUNE

Turkey burgers get a boost from Asian-inspired ingredients and tropical fruit. Peanut sauce, a familiar ingredient in many Asian noodle dishes, has a presence here. But to keep things moving, peanut butter is used as a quick substitute for the harder-to-achieve sauce. (Natural peanut butter is best, but any variety will work here, creamy or chunky.)

Instead of ketchup and mustard, the burger gets dressed with a quick spread made with lime juice, mango, honey and mayonnaise.

Tips:

Ground beef or chicken can substitute for the turkey.

The flavored mayonnaise can be used to spark cold sandwiches or chicken salads.

If there's no honey in the pantry, use sugar to sweeten the mayo.

Menu:

Asian-inspired turkey burgers

Coleslaw

Sweet-potato chips

Chenin blanc

Rainbow sherbet and almond cookies

Asian-Inspired Turkey Burgers

Makes 4 servings

Preparation time: 25 minutes; cooking time: 8 minutes

MANGO-CILANTRO MAYONNAISE:

juice of 1/2 lime

1/2 cup light or regular mayonnaise

1 teaspoon honey or to taste

1 mango, diced

1 tablespoon chopped fresh cilantro

1/2 teaspoon salt

freshly ground pepper

BURGERS:

1 pound ground turkey

3 green onions, diced

2 tablespoons each: bread crumbs, natural or regular peanut butter

1 tablespoon each: minced ginger root, soy sauce

1 clove garlic, minced

pinch red pepper

freshly ground black pepper

4 sesame buns, toasted

lettuce, bean sprouts, fresh cilantro

Combine lime juice, mayonnaise and honey in a small bowl; stir in mango, cilantro and salt and pepper to taste. Cover; store in refrigerator until ready to use.

Heat grill or broiler. Mix turkey with onions, bread crumbs, peanut butter, ginger, soy sauce, garlic, red pepper and black pepper to taste in medium bowl. Form into four patties; cook until medium-well, about 4 minutes each side.

Spread mayonnaise on buns; top with burgers, lettuce, sprouts and fresh cilantro.

Per serving: 588 calories; 28 grams fat; 6 grams saturated fat; 93 milligrams cholesterol; 51 grams carbohydrate; 31 grams protein; 1,348 milligrams sodium; 3 grams fiber

- Recipe and analysis from the Chicago Tribune, a Tribune Publishing newspaper

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