Makes 6 servings
Sure, ground turkey is a nice lean alternative to ground beef, but its very leanness guarantees that it will usually be quite dry. How to juice it up? Vegetables – in this case Napa cabbage, which gives off moisture as it cooks.
The various Asian elements in the burger – soy sauce, ginger, and sesame oil – inspired me to complement it with Wasabi Sauce. Although authentic Japanese wasabi is very hard to find in America, the supermarket brands available here still pack quite a punch. If you like spicy food, wasabi should become a staple in your pantry.
1 1/2 pounds ground turkey (white, dark or mixed)
Stir together the turkey, bell pepper, cabbage, scallions, egg, cilantro, 2 tablespoons of the soy sauce, the ginger, 1/2 teaspoon of the sesame oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper just until well mixed. Shape the mixture into six patties about 1/2 inch thick.
Heat 2 tablespoons of the vegetable oil in a large skillet over high heat until hot; reduce the heat to medium, add the burgers, and cook them for 5 minutes a side or until just cooked through, adding more oil if necessary.
Meanwhile, stir together the mayonnaise, wasabi, remaining 1 teaspoon soy sauce, and 1/2 teaspoon sesame oil.
Put a burger in each of the buns and top the burger with about 1 tablespoon of the sauce.
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