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
- 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
- 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.
- In a small bowl, whisk together the sesame oil, tamari, rice wine vinegar, honey, crushed red pepper and sesame seeds. Set aside.
- Heat grill or grill pan to medium-high and cook burgers until they reach an internal temperature of 165˚ Fahrenheit. Flip once during grilling.
- While the burgers cook, in a medium-sized bowl, add the grated radishes and carrots. Pour on dressing and stir to combine.
- Place each burger on a cabbage leaf and top with some of the radish and carrot slaw.
- Serve with the extra salad on the side as well as more barbecue sauce for topping if desired.