Asian Turkey Burger with Spicy Lemongrass Aioli

Asian Turkey Burger

Turkey burgers can often be kind of dry and boring, so when I originally tried this chicken burger recipe by one of my new favorite celebrity chefs (sorry Giada!), the Cooking Channel’s Kelsey Nixon, I immediately wanted to give it another go with turkey. Success! I think you could make this recipe with cardboard and it would still be fabulously tasty. Although some of the ingredients might be a tad difficult to find, as long as you live near a large grocery store you shouldn’t have an issue. I was able to find everything I needed at Safeway and Whole Foods.

This recipe calls for lemongrass, and because most of us aren’t super familiar with preparing it, I went ahead and found a link from the Kitchn that tells you how to choose and use this ingredient. ;)

You’ll want to try this recipe with ground chicken one day too. It’s that amazing. Enjoy!

Asian Turkey Burger

Recipe adapted from and Kelsey Nixon

Asian Turkey Burger with Spicy Lemongrass Aioli
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
This recipe was adapted from the Cooking Channel Tv and Kelsey Nixon
  • For the Turkey Burgers:
  • 1½ pounds ground turkey
  • 2 tablespoons hoisin sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 4 cloves garlic, minced
  • 4 scallions, green and white parts minced
  • Kosher salt and freshly ground pepper
  • 4 whole wheat hamburger buns,
  • For the Aioli:
  • 1 cup mayonnaise
  • 1 to 2 tablespoons chili sauce, such as Sriracha
  • 1 tablespoon bruised and finely minced lemongrass
  • Zest and juice of 1 lime
  • Kosher salt and freshly ground pepper
  • For the pickled slaw:
  • ¼ cup rice wine vinegar
  • 2 tablespoons toasted sesame oil
  • 2 cloves garlic, minced
  • Kosher salt and cracked black pepper
  • ¼ small head napa cabbage, finely shredded (about 3 cups)
  • ¼ red bell pepper, thinly sliced
  1. For the spicy lemongrass mayo: Mix together the mayonnaise, chili sauce, lime zest and juice and lemongrass in a small bowl. Season with salt and pepper and set aside.
  2. For the Asian chicken burger: Combine the chicken, hoisin, sesame oil, soy sauce, garlic and scallions in a large bowl. Mix together and form into 4 equal patties about ½-inch thick and 4 inches wide. This patty will be a bit wetter than your average patty because of the sauces and flavor in there. Sprinkle each side of the patties generously with salt and pepper. Create a small well in the center of each patty, using your thumb.
  3. Cook your patties on the griddle over medium heat until golden brown on each side and 160 degrees F, 4 to 5 minutes per side. Because of the sugar content in these patties, they can burn easily so watch your heat. Let rest 5 minutes. Place your buns on the griddle and toast them.
  4. For assembling: Place some of the spicy lemongrass mayo on each side of the buns. Add the chicken patties and top with the Pickled Asian Slaw. Finish with the top bun and serve with additional slaw and mayo on the side.
  5. Add the rice wine vinegar to a mixing bowl and whisk in the sesame oil and garlic. Season with salt and pepper. Add the cabbage and peppers and toss to coat with the dressing. Adjust the seasoning and let sit 20 minutes to let the flavors meld together before serving. Yield: 2 cups.



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