Korean Barbecue Turkey Burgers

View this post In: Português, Español

Culinary // Food

Korean Barbecue Turkey Burgers

By Alicia Ghio

Turkey burgers have a bad reputation, typically characterized as bland and dry. I am a fan of the humble turkey burger. It’s all about seasoning and bold flavor combinations. These Korean BBQ turkey burgers are the perfect example. They are packed with flavor, a little heat and fresh vegetable crunch.
In this recipe, the flavor comes first from Gojuchang Barbecue Sauce from the brand Bibigo, and second, from a tangy carrot and radish slaw. If you are not familiar with it, gochujang is a paste found in Korean cooking made from red chili, rice, fermented soybeans and salt. It lends a sweet heat to dishes. This sauce by Bibigo essentially combines that fermented sweet heat with everything you would expect in a traditional barbecue sauce. Think of it as east-meets-west.

To match this sweet and savory sauce combination, I have created a vegetable slaw that further plays on the sweet, spicy, salty, and sour flavors. Then, to keep things on the healthier side, and to add even more crunch, I use red cabbage leaves instead of a bun.

Korean Barbecue Turkey Burgers

Serves 4

Ingredients

  • 1 pound ground turkey breast
  • 1/4 white onion, minced
  • 2 tablespoons Bibigo Gochujang Barbecue Sauce
  • 4 ounces fresh grated carrots
  • 3 fresh grated radishes
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon tamari
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon honey
  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon sesame seeds
  • 4 whole red cabbage leaves

Directions

  1. In a large bowl, combine the ground turkey, minced onion and barbecue sauce. Form four equally sized burgers and place on a lined plate. Refrigerate until ready to grill.
  2. In a small bowl, whisk together the sesame oil, tamari, rice wine vinegar, honey, crushed red pepper and sesame seeds. Set aside.
  3. Heat grill or grill pan to medium-high and cook burgers until they reach an internal temperature of 165˚ Fahrenheit. Flip once during grilling.
  4. While the burgers cook, in a medium-sized bowl, add the grated radishes and carrots. Pour on dressing and stir to combine.
  5. Place each burger on a cabbage leaf and top with some of the radish and carrot slaw.
  6. Serve with the extra salad on the side as well as more barbecue sauce for topping if desired.
Share on FacebookTweet about this on TwitterShare on Google+Pin on PinterestShare on LinkedIn
June 27, 2017

Leave a Reply

Your email address will not be published. Required fields are marked *