Open-Faced Asian Turkey Burgers
Instead of regular soy sauce, I like to use tamari sauce in this recipe. It has a smoother flavour (and contains little or no wheat). You'll find it in most grocery and health food stores.
450 g ground turkey
2 green onions, finely sliced
1 Tbsp (15 mL) low-sodium soy sauce
1 tsp (5 mL) minced ginger
1 tsp (5 mL) minced garlic
1 tsp (5 mL) sesame seed oil
2 Tbsp (30 mL) lime juice (divided)
2 small handfuls cilantro leaves, sliced (divided)
1/4 cup (60 mL) low-fat mayonnaise
4 plain rice cakes (or 2 whole-wheat buns)
Handful washed bean sprouts
8 slices tomato
Salt and pepper to taste
Preheat barbecue to high. In a medium-sized bowl, combine ground turkey, green onion, soy sauce, ginger, garlic, sesame seed oil, 1 Tbsp (15 mL) lime juice and 1 small handful sliced cilantro. Season with salt and pepper. Mix together and divide into four patties about ½ inch thick. Place burgers on grill and cook for five minutes on one side, then flip and cook another five minutes or until cooked through. Mix remaining lime juice with mayonnaise. Divide mayo mixture between the four rice cakes (or each side of two buns). Top each with two tomato slices, a burger, one quarter of bean sprouts and remaining cilantro. If you like, serve with some coleslaw.
Serves four. Per serving: 262 calories, 22 g protein, 14 g fat (3 g saturated fat), 13 g carbohydrates, 1 g fibre, 93 mg cholesterol, 289 mg sodium
