Jewel's turkey-jasmine burgers

  • For the cucumber salad
  • 1 cucumber, peeled and thinly sliced rounds
  • 1/2 red onion, thinly sliced
  • 60ml rice vinegar
  • 30g granulated sugar
  • 1 tsp salt
  • For the burgers
  • 570g minced turkey
  • 80g steamed jasmine rice
  • 20g panko breadcrumbs
  • 35g thinly sliced spring onions
  • 1 large egg
  • 1/2 tsp sesame oil
  • 1 tbsp soy sauce
  • 1 Thai chilli or serrano chilli, seeded and minced
  • 1 tsp granulated sugar
  • Salt and freshly ground black pepper
  • 1 tbsp groundnut oil
  • 4 sesame hamburger buns
  • For the wasabi mayonnaise
  • 120ml mayonnaise, homemade or store-bought
  • 1 tsp wasabi powder
  • 1/2 tsp minced ginger
  • 1 tsp finely chopped lemon peel
Cucumber salad:
1) Toss the cucumber, onion, rice vinegar, sugar and salt in a medium sized bowl.

2) Leave to marinate at room temperature for 1 hour. Drain off excess liquid before serving.

Burgers:
1) Mix the minced turkey, rice, panko, spring onions, egg, sesame oil, soy sauce, chilli and sugar very well. Make the mixture into 4 patties and season with salt and pepper.

2) Heat the groundnut oil in a large frying pan over a medium-high heat. Saute the burgers until cooked through, approximately 5 to 6 minutes per side (depending on how thick you make them).

4) While burgers are cooking, toast the buns. Make the wasabi mayonnaise by mixing the mayonnaise with the wasabi, ginger and lemon peel in a small bowl.

5) Smear 1 tbsp wasabi mayonnaise on the toasted bun halves, spread with a layer of drained cucumber salad, then top with burger and cover with the bun top.

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