Thai Turkey Sliders!
I really meant to post this a month ago, but better late than never!
Thai Turkey sliders! I made this recipe from Food & Wine Magazine. By far, one of the most flavor packed recipes I've tried for burgers before. Such unique flavors going on, all melded perfectly together.
INGREDIENTS
1 small shallot, quartered
2 tablespoons chopped cilantro
Two 1/4-inch-thick slices of peeled fresh ginger
1 jalapeño, stemmed and seeded
1 1/2 tablespoons Asian fish sauce
1 1/4 pounds ground turkey
Vegetable oil, for brushing
1/4 cup mayonnaise
1 teaspoon Sriracha or other Asian hot sauce
4 brioche or kaiser rolls, split and toasted
Bread-and-butter pickles, lettuce, mint leaves and chopped peanuts, for serving
DIRECTIONS
- In a mini food processor, pulse the shallot, cilantro, ginger and jalapeño with the fish sauce until chopped.
- Transfer the mixture to a bowl and knead in the turkey. Using slightly moistened hands, form the meat into four 4-inch patties, about 3/4 inch thick. Then slice those in half, and make little patties out of them.
- Light a grill or preheat a grill pan. Brush the burgers with oil and grill over moderately high heat, about 2.5 minutes on each side. DO NOT PRESS THE BURGERS WITH YOUR SPATULA! All the yummy juice will run out, which is how you get dry burgers. Do you want dry burgers? I sure don't.
- In a small bowl, combine the mayonnaise with the Sriracha. Spread the mixture on the rolls. Top with the burgers, pickles, lettuce, mint and peanuts, close and serve.
Thai Turkey sliders! I made this recipe from Food & Wine Magazine. By far, one of the most flavor packed recipes I've tried for burgers before. Such unique flavors going on, all melded perfectly together.
INGREDIENTS
1 small shallot, quartered
2 tablespoons chopped cilantro
Two 1/4-inch-thick slices of peeled fresh ginger
1 jalapeño, stemmed and seeded
1 1/2 tablespoons Asian fish sauce
1 1/4 pounds ground turkey
Vegetable oil, for brushing
1/4 cup mayonnaise
1 teaspoon Sriracha or other Asian hot sauce
4 brioche or kaiser rolls, split and toasted
Bread-and-butter pickles, lettuce, mint leaves and chopped peanuts, for serving
DIRECTIONS
- In a mini food processor, pulse the shallot, cilantro, ginger and jalapeño with the fish sauce until chopped.
- Transfer the mixture to a bowl and knead in the turkey. Using slightly moistened hands, form the meat into four 4-inch patties, about 3/4 inch thick. Then slice those in half, and make little patties out of them.
- Light a grill or preheat a grill pan. Brush the burgers with oil and grill over moderately high heat, about 2.5 minutes on each side. DO NOT PRESS THE BURGERS WITH YOUR SPATULA! All the yummy juice will run out, which is how you get dry burgers. Do you want dry burgers? I sure don't.
- In a small bowl, combine the mayonnaise with the Sriracha. Spread the mixture on the rolls. Top with the burgers, pickles, lettuce, mint and peanuts, close and serve.
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