Turkey Burgers with Roasted Tomato Jam and Aioli
|Serving Per Recipe: 6|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 16g||25%|
|Saturated Fat 3.5g||18%|
|Total Carbs 19g||6%|
|Dietary Fiber 1g||%|
|Vitamin A 8%|
|Vitamin C 10%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 cuprice wine vinegar
2 tbsp.granulated sugar
1 carrot, peeled and cut into matchsticks
3-inch piecedaikon radish, peeled and cut into matchsticks
1/2 English cucumber, thinly sliced
1/3 cuplight mayonnaise
1/3 cuphoisin sauce
6 softhamburger buns
Fresh cilantro sprigs
Whisk vinegar with sugar and salt. Place the carrot, radish and cucumber in a 2 cup jar; pour vinegar mixture over top. Cover and refrigerate for at least 1 hour or up to 3 days. Stir mayonnaise with Sriracha; set aside.
TIP: Substitute red radishes for the daikon.
Prepare turkey burgers according to package directions. Baste with hoisin sauce during the last 5 minutes of cooking.
To assemble burgers, spread pate on the bottom half of each bun. Top with a turkey burger, a dollop of mayonnaise mixture and some drained pickled vegetables. Garnish with sprigs of cilantro.
TIP: Use liverwurst instead of pate.
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