4 Servings 10 min Cook
1 Cucumber (8-1/4") Cucumber
1 Large (7-1/4" to 8-/1/2" long) Carrots
1 Pepper Jalapeno Peppers
1 Tbsp Salt
1/4 Cup Rice Wine Vinegar
1/4 Cup Water
1 Tbsp Sugar
1 Lb Ground Turkey
6 Tsp Sriracha Sauce
1 1/2 Tsp Cornstarch
1 Tbsp Fish Sauce
1 Tsp Sugar
2 Cloves, minced Garlic
2 Medium (4-1/8" long) Scallions
1/4 Cup Light Mayonnaise
2 Tbsp Sesame Oil
4 Roll Hamburger Bun
0 Sprigs Fresh Cilantro
Make the pickled vegetables.
In a medium bowl combine cucumber, carrot, jalapeño slices, and 1 tablespoon salt.
Add vinegar, water, 1 and tbsp sugar.
Mix until combined and chill until ready to serve.
Prepare the turkey burgers.
In a medium bowl combine the turkey, 1 tablespoon of Sriracha, cornstarch, fish sauce, 1 tsp.
sugar, garlic, and scallions.
Be careful not to overmix.
Season meat with salt and pepper to taste.
Divide the mixture into four equal patties.
Make the spicy mayo.
Mix together mayonnaise and remaining Sriracha, adding more hot sauce if desired.
Cook the burgers.
Heat sesame oil (or vegetable oil) in a large skillet over medium heat.
Cook the burgers, flipping once, until cooked through, about 4 to 5 minutes per side.
If the bottom of the burgers start to brown too much, add a splash of water to the pan and cover.
To serve, top each bun with a burger patty, a generous slathering of spicy mayo and a scoopful of pickled vegetables.
Garnish with cilantro leaves, if desired.
Recipe inspired by: http://www.