Serves:
4
Active Time:
40 Minutes
Start to Finish:
1 3/4 Hours (includes chilling) Southeast Asian Turkey Burgers
The bold flavors in this burger will definitely get guests talking. A paste of lemongrass, garlic, ginger, and serrano chile enlivens ground turkey while helping to keep it moist. If you don’t have a mini food processor, don’t worry. It takes longer, but you can finely chop the ingredients, then mash them to a paste using a mortar and pestle. A spicy lime sauce and a fluffy mix of fresh herbs take the place of traditional burger condiments and toppings.
Ingredients
2 stalks lemongrass, root ends trimmed and tough outer leaves discarded
2 garlic cloves, chopped
3 tablespoons chopped shallots
1 tablespoon finely chopped peeled fresh ginger
1 (3-inch) serrano or jalapeño chile, finely chopped, including seeds
1 teaspoon water
4 teaspoons asian fish sauce
1 1/2 pounds ground turkey (dark meat only)
1/4 cup fresh lime juice (from about 2 limes)
1/4 cup vegetable oil
1/2 teaspoon sugar
1/2 teaspoon red pepper flakes
1/8 teaspoon salt
4 kaiser rolls or hamburger buns, split and grilled
2 cups mixed fresh mint, basil, and cilantro leaves
SPECIAL EQUIPMENT: a mini food processor
Instructions
THINLY SLICE LOWER 6 INCHES OF LEMONGRASS stalks; you should have 1⁄4 cup (discard remainder). Combine lemongrass, garlic, shallots, ginger, chile, water, and 2 teaspoons fish sauce in mini food processor and grind, scraping down sides frequently, to a paste.
Mix paste and turkey with your hands until just combined; do not overmix. Form into four 3⁄4-inch thick patties, 4 inches in diameter. Transfer to a plate and refrigerate, covered with plastic wrap, for 1 hour to allow flavors to develop.
Whisk together lime juice, oil, sugar, red pepper flakes, salt, and remaining 2 teaspoons fish sauce in a small bowl until sugar and salt are dissolved.
If using a charcoal grill, prepare it for direct-heat cooking over mediumhot coals; if using a gas grill, prepare it for direct-heat cooking over medium heat (see Grilling Basics, page 512).
If using a gas grill, turn off one burner (middle one if there are three). Oil grill rack and grill patties over hot coals or burner(s) (covered if using a gas grill), turning once and moving to cooler area of grill if flare-ups occur, until just cooked through, 10 to 12 minutes.
Whisk lime juice sauce and drizzle bottom of each bun evenly with 1 tablespoon sauce. Top each with a patty and 1⁄2 cup mixed herbs. Drizzle herbs with 1 tablespoon sauce and cover with tops of buns.
COOK’S NOTE
The patties can be refrigerated for up to 8 hours.