Makes four servings
Prep time: 15 minutes, plus 30 minutes chilling time
Cook time: 10 minutes
- 1 lb. ground dark-meat turkey
- 1 large egg
- 4 scallions, minced
- 1 tbs. minced fresh ginger
- 1 tbs. fish sauce
- 2 tsp. sriracha
- 1/4 cup rice vinegar
- 1 tbs. Sucanat or organic cane sugar
- 1/2 cup shredded daikon
- 1/2 cup shredded carrot
- 1 tbs. ghee or high-heat oil
- 4 butter-lettuce leaves, washed and patted dry
- 1/4 cup mayonnaise, optional
- 1/2 medium cucumber, sliced
- 1 medium jalapeño, thinly sliced
- 1/4 cup cilantro leaves
Crumble the turkey into a large bowl. Add the egg, scallions, ginger, fish sauce, and sriracha. Use your hands to mix the ingredients gently but thoroughly. Divide the mixture into four equal portions, then shape into 3/4-inch-thick patties. Use your thumb to make an indentation in the center of each burger, then place on a plate. Cover and refrigerate for at least 30 minutes or up to four hours until time to cook.
In a medium bowl, whisk rice vinegar and Sucanat until dissolved, then add the daikon and carrot and toss to coat. Let the veggies marinate, stirring occasionally, for at least 30 minutes, or cover and refrigerate for up to three days.
Grill: Preheat the grill on high heat. Oil the grate, place the burgers on it, and reduce the heat to medium. Cook for three to four minutes per side, until a meat thermometer inserted into the center reads 165 degrees F.
Stovetop: Preheat a 12-inch cast-iron or stainless-steel pan over medium-high heat for one to two minutes until hot. Add ghee and tilt to coat the pan. Place the patties in the pan, leaving 1 to 2 inches of space between them. Cook for two minutes, then reduce the heat to medium and cook for two minutes more. Flip and cook an additional four minutes, until a meat thermometer inserted into the center reads 165 degrees F.
Place each burger on a lettuce leaf and top with mayonnaise, if desired. Drain excess liquid from the pickled veggie mixture before topping the burgers. Finish with fresh cucumber, jalapeño, and cilantro.