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Sunday, February 21, 2010

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


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

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

  • To prepare sauce, combine first 6 ingredients, stirring with a whisk until smooth.
  • Prepare grill.
  • 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 Information
WW Points per serving: 7

1 comment:

Jen said...

I like your use of sprouts here. I feel like sprouts are such an undervalued green!