Asian Turkey Burgers

  • 1lb ground turkey
  • 1 8oz can water chestnuts, drained, roughly chopped
  • 1/4c coconut aminos or soy sauce (use coconut aminos if keeping it paleo)!
  • 1/2 red onion, chopped
  • 2 garlic cloves, chopped
  • 1 tbsp frech ginger, finely chopped, ~1/2 inch peice
  • 1 egg
  • 1/4 tsp dried mustard
  • 1 tbsp to Sriracha to taste
  • 1tsp salt
  • 1tsp pepper
Optional: spicy mayo
  • 1/4c greek yogurt or mayonnaise
  • 1tbsp sriracha
  1. Preheat al large non-stick grill pan to medium high heat, or your outdoor gas grill to 400 degrees.
  2. In a large bowl, add ground turkey, watercress, coconut aminos/soy sauce, red onion, ginger, egg, Sriracha, salt and pepper.
  3. With wet hands, work mixture together until well combined. Depending on how lean your ground turkey is (I used 85% lean turkey), consider adding up to 1/3c of water to the mixture to keep from drying during the cooking process.
  4. Divide the mixture into 4 equal parts to have 1/4lb patties at the end of the process. These make excellent sliders, so feel free to make the patties as small as you would like.
  5. Press down to shape into a burger while depressing your thumb through the middle. This helps the burger retain a flat shape while cooking. Otherwise you may end up with something more round than you would like.
  6. Cook for approximately 7 minutes on each side in the girll pan, or until the meat is cooked through to 165 degrees F. If using a grill, cook for 5-7 minutes on each side with an additional 2-3 minutes flipping occasionally. Remove from heat.
  7. While the burgers rest, combine in a small bowl 1/4c greek yogurt or mayonnaise with 1tbsp sriracha. Mix together until well combined.
  8. Top burgers with spicy mayo/other toppings of your choice and serve. I usually serve on a bed of romaine lettuce with pickle and an asian slaw, but the traditional cheese and bun work great with this recipe too!

Asian Burger