Turkey Burgers with Peanut Sauce
I found this recipe in a quick search of Cooking Light's online recipes. I knew we had some ground turkey to use up and I definitely wanted a burger. Lately we've been going to many Asian restaurants and I've been obsessed with various peanut sauces, which is odd for me, since I don't like peanuts. I mean, I don't mind peanut butter in recipes (peanut butter cookies!), but as a kid I would eat jelly sandwiches instead of peanut butter and jelly, and I've never really liked snacking on nuts in general, just recently I've started to like almonds as a snack, but peanuts are still not my thing, unless of course they are made into a spicy, yummy sauce. Recently anytime we've been out to lunch or dinner and I see a spring roll served with a side of peanut dipping sauce, I've ordered it. I thought this would be a good way to recreate the same flavors at home. It was great! I really liked it and it came together really easily. We made it one night during the recent blizzard when we had a snow day, but it would work great as a regular weeknight meal as well. I only made one change, and that was to use already ground turkey breast instead of using chicken breasts and grinding them down yourself with a food processor. I think this substitution makes for an ever easier weeknight meal.
Turkey Burgers with Peanut Sauce
adapted from Cooking Light
Yield: Makes 4 servings
Ingredients
SAUCE:
2 tablespoons peanut butter
2 teaspoons low-sodium soy sauce
1 1/2 teaspoons dark sesame oil
1 teaspoon water
1 teaspoon rice vinegar
1 garlic clove, minced
BURGERS:
1/2 cup finely chopped green onions
1 tablespoon chile paste with garlic
2 teaspoons grated peeled fresh ginger
2 teaspoons low-sodium soy sauce
1/4 teaspoon salt
1 pound ground turkey (or chicken)
Cooking spray
4 (2-ounce) sandwich rolls with sesame seeds
1 cup onion sprouts or alfalfa sprouts
Directions:
- To prepare sauce, combine first 6 ingredients, stirring with a whisk until smooth.
- To prepare burgers, combine onions and next 5 ingredients (onions through chicken) in a bowl. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
- Place patties on a grill rack coated with cooking spray; grill 4 minutes on each side or until done. Place rolls, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each roll; top each serving with 1/4 cup sprouts, about 1 tablespoon sauce, and top half of roll. Yield 4 servings.
Nutritional InformationCalories:341
Fat:10.6g
Fiber:2.5g
WW Points per serving: 7
1 comment:
I like your use of sprouts here. I feel like sprouts are such an undervalued green!
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