About 1/2 cup seasoned bread crumbs (add last to make mix the correct consistency)
12 oz lean ground turkey breast
18 oz can sliced water chestnuts, rinsed and chopped
2 Tbs hoisin sauce
2 green onions, trimmed and sliced
1 Tbs minced fresh ginger
2 cloves garlic, minced
1/4 tsp salt
1 1/2 tsp toasted sesame oil
1/4 cup sesame mayonnaise, if desired – see separate recipe
Prep Time: 20 Minutes
Start to finish: 35 Minutes
Prepare patties throug step 2. Wrap patties individually and refrigerate for up to 8 hours or freeze for up to 3 months. Thaw in refrigerator before cooking.
Pre heat grill to med-high.
In large bowl add ground turkey, water chestnuts, hoisin, green onions, ginger, garlic and salt; mix well. Add bread crumbs. Mixture will be moist.
With dampened hands. from minture into four 1/2 inch thick patties.
Brush patties with sesame oil. Grill until browned and no linger pink in center, approximately 5 minutes per side. (if using meat thermometer should read 165 degrees).
Prepare sesame maonnaise, if desired, to serve with burgers.
Per serving: 270 cal; 3 g fat (1 g sat,1 g mono); 53 mg chol; 19 g carbs; 24 g protein; 4 g fiber; 405 mg sodium + bonus: 17% DV fiber; 292 mg potassium (15% DV)
Prep Time: 5 Minutes
Start to finish: 5 Minutes
The mayo will keep, covered, in the refrigerator for up to 2 days
Serves: 1/4 cup
2 Tbs reduced fat mayonnaise
2 Tbs nonfat ot low fat plain yogurt
1/2 tsp reduced-sodium soy sauce
1/2 tsp toasted sesame oil
Combine all ingredients in a small bowl; whisk until well blended.
Variation: Scallion-lemon mayonnaise
Replace soy sauce and sesame oil with 1 Tbs chopped scallions, 1/2 tsp freshly grated lemon zest, 1 Tbs lemon juice, salt & pepper to taste.
Per serving: 31 cal; 3 g fat (0 g sat,1 g mono); 2 mg chol; 2 g carbs; 0 g protein; 0 g fiber; 71 mg sodium