Thai Burgers
21 ingredients
7 steps
Ingredients
- Burgers
- 1 1/3 lbs ground turkey
- 1/2 cup fresh cilantro, chopped
- 1 inch fresh gingerroot, peeled and finely grated
- 1 tablespoon Thai red curry paste
- 1/2 lime, juice and zest of
- 2 garlic cloves, finely chopped
- salt & freshly ground black pepper
- 1 -2 tablespoon olive oil
- Peanut Dipping Sauce
- 1 -2 shallot, chopped
- 1/2 - 3/4 inch gingerroot, peeled, grated
- hot sauce (Adjusted to suit your taste.)
- 1/4 cup soy sauce
- 1/2 cup creamy peanut butter
- 1/2 cup water
- Garnish
- 1 head butter lettuce
- 1 red bell pepper
- 1/2 English cucumber, thinly sliced
- 1/4 cup fresh basil, chopped
Directions
-
1In a large bowl, mix all burger ingredients together except for the olive oil, adjusting the salt and pepper to taste; with hands lightly mix the mixture and shape into 4 equal patties about 1 inch thick, pressing in the middle to prevent it from bulging while cooking.
-
2Place the burgers in the refrigerator and allow to stand for 30 to 45 minutes to allow the flavors to blend.
-
3Separate the lettuce leaves from the core and wash under running water, place on paper towels to drain; wash the bell pepper, core, seed and slice into thin strips.
-
4In a large non-stick skillet, heat the olive oil, thoroughly coating the pan; add the shaped burgers and cook over medium-high heat until brown on the outside and cooked through, turning once, approximately 6 minutes per side.
-
5While the burgers are cooking, place all the dipping sauce ingredients in blender jar and blend until smooth and creamy; pour prepared sauce into individual serving dishes and set aside.
-
6To plate, place a couple of drained lettuce leaves on a plate, top with cooked burger, a few slices of cucumber and several slices red bell pepper. Sprinkle chopped basil on each serving. Place a dish of the dipping sauce on plate and serve.
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7The prep time allows for the 30 to 45 minute refrigeration time.
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