Banh Mi Turkey Burgers

Ingredients

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Carrots

  Raw

  1 large or 72g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Salt

  Table

  1 dash or 0.4g

• Rice wine vinegar

  4 tbsp or 60g

• Water

  Plain, clean water

  4 tbsp or 59g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Ground turkey

  Poultry food products, raw

  16 oz or 456g

• Sauce, hot chile, sriracha

  6 tsp or 30g

• Cornstarch

  1 ½ tsp or 4g

• Fish sauce

  Ready-to-serve

  1 tbsp or 18g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Garlic

  Raw

  2 cloves, minced or 6g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Light mayonnaise

  Salad dressing, light

  4 tbsp or 60g

• Sesame oil

  Salad or cooking

  2 tbsp or 27g

• Hamburger bun

  Mixed-grain

  4 roll or 172g

• Fresh cilantro

  Coriander leaves, raw

  1 sprigs or 2g

Directions

1. Make the pickled vegetables. Combine cucumber, carrot, jalapeño slices, and 1 tablespoon salt in a medium bowl. Add vinegar, water, and 1 tablespoon sugar. Mix until combined and chill until ready to serve.
2. Prepare the turkey burgers. Combine the turkey, 1 tablespoon of Sriracha, cornstarch, fish sauce, 1 tsp. sugar, garlic, and scallions in a medium bowl. Season with salt and pepper to taste. Divide the mixture into four equal patties without overmixing.
3. Make the spicy mayo. Mix together mayonnaise and remaining Sriracha, adjusting the hot sauce to taste.
4. Cook the burgers. Heat sesame oil in a large skillet over medium heat. Cook the burgers, flipping once, until cooked through, about 4 to 5 minutes per side. Add a splash of water to the pan and cover if the burgers start to brown too much.
5. To serve, top each bun with a burger patty, a generous amount of spicy mayo, and a scoopful of pickled vegetables. Garnish with cilantro leaves, if desired.

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