Banh Mi-Style Turkey Burger
- Total Time
Here's a taste of Vietnam in an American favorite. Serve with grilled corn and peppers for a marvelous meal.
cooking spray2 spray(s)
packaged coleslaw mix (shredded cabbage and carrots)1 cup(s)
English cucumber(s)¼ cup(s), julienned or sliced super thin
fresh lime juice1 Tbsp, or to taste
kosher salt¼ tsp
uncooked 93% lean ground turkey1 pound(s)
cilantro2 Tbsp, fresh, finely chopped
low sodium soy sauce1 Tbsp
ginger root1 Tbsp, grated or finely chopped
garlic clove(s)2 medium clove(s), finely chopped
reduced calorie mayonnaise4 tsp
chili sauce1 tsp, sweet variety
light English muffin4 item(s), toasted
- Coat a large griddle, outdoor grill rack or stovetop grill pan with cooking spray; preheat to medium-high.
- In a medium bowl, combine slaw mix, cucumber, lime juice and salt; toss to coat and set aside.
- In a large bowl, combine turkey, cilantro, soy sauce, ginger and garlic; divide mixture into four balls and then gently press each one into a 4-inch patty.
- In a small bowl, combine mayonnaise and chili sauce.
- Grill or broil patties until internal temperature of burgers reaches 165°F, about 4 to 5 minutes per side.
- Spread half of each English muffin with 1 1/4 teaspoon chili-mayonnaise; top with a burger, a scant 1/3 cup slaw mixture and a muffin top. Yields 1 burger per serving.