Serves: 4
Ingredients:
1 Vidalia onion, diced
Sea salt to taste
2 cloves garlic, pressed through a garlic press
1-1/2 pounds ground turkey (don’t use the breast as it is too lean)
¼ cup low sodium soy sauce
1 tablespoon Gochujang (Korean Chile paste)
1-inch piece fresh ginger, peeled and grated
One 8-ounce can water chestnuts, drained and coarsely chopped
½ bunch fresh cilantro leaves, finely chopped
To finish:
4 seeded burger buns
¼ cup mayo mixed with 2 teaspoons Gochujang (Korean Chile paste)
4 slices beefsteak tomatoes
4 slices raw red onion (optional)
Butter lettuce
Directions:
For the burgers: Coat a large sauté pan with olive oil. Add the onions, season with salt and bring to a medium-high heat. Cook the onions until they are
soft and very aromatic, 7 to 8 minutes. Add the garlic and cook for 1 to 2 minutes. Turn off the heat and let cool.
In a large mixing bowl, combine the turkey, soy sauce, gochujang, ginger, water chestnuts, cilantro and the cooked onions and garlic. Combine the burger
mixture until it all comes together, as though you were making a meat loaf mixture (best to use your hands). Form the burgers – you should get
four large burger patties.
Coat a large non stick sauté pan with olive oil and bring to a medium-high heat. Place the burgers in the pan. Cook the burgers for 5 to 6 minutes
on each side.
Toast the buns. Spread each side of the bun lightly with the gochujang mayo. Put a burger on each of the bottom buns and top each burger with tomato,
onion and lettuce. Serve immediately.
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