Thai Peanut Turkey Burgers

It’s no wonder I haven’t taken the plunge and gotten an Ohio license or Ohio plates yet. Yes, I realize I’ve been breaking the law for oh….the past 10 1/2 months, but if they wouldn’t make the process so painstakingly torturous, I would play by the rules.

But sometimes, breaking the rules is way more fun (though not in the case of licenses and car plates, sadly for me). For example, if I actually told Mr. Prevention that these burgers not only contained carrots but PEANUT BUTTER, he’d have never given them a fair shot. And by my calculations, he ate 3 of these in one sitting. It certainly would’ve been his loss.

Because sometimes, it’s important to leave out tidbits of information when people ask you questions such as, “What’s in these burgers?”

“Ohhh just turkey and some spices!”, I replied.

{{snicker, snicker}}

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Thai Peanut Turkey Burgers slightly adapted from A Good Appetite and Cara’s Cravings

Burgers:
1.2 lbs 93% lean ground turkey
2 medium carrot, shredded
2 large scallion, minced
1/2 tsp toasted sesame oil
1 tsp chili garlic sauce
1/4 cup creamy natural peanut butter
freshly ground salt & pepper
1 tsp ground ginger
8 mini burger buns
8 leafs of lettuce

Cilantro-Chili Mayo:
1/4 cup light mayonnaise, preferably olive-oil based
handful of cilantro, finely minced
1 tsp chili garlic sauce
water, to thin, if desired

Directions:

Combine the burger ingredients, turkey through ginger, in a mixing bowl and combine thoroughly. Preheat grill to medium-high heat. Form the turkey mixture into 8 patties, about 3 ounces each. Cook large patties for about 4-5 minutes per side, until cooked through.

Meanwhile, combine the mayonnaise, cilantro, and chili garlic sauce.

Serve the burgers on buns with cilantro-chili mayo and lettuce leaves. Yield: 8 small burgers with 1 1/2 teaspoons of cilantro chili mayo each.

Nutrition Information (per prepared burger): 257 calories; 12.4 g. fat; 63 mg. cholesterol; 371 mg. sodium; 22 g. carbohydrate; 2 g. fiber; 19.9 g. protein

Result: These were really good! Cara’s recipe called for cooking the burgers on the stove top, but I opted for the grill in this hot summer weather 😀 These were really flavorful and that chili-garlic sauce is SPICY! I really like it! But caution to those with sensitive palates: add slowly! These were quick and easy with a really fun, Thai twist! The veggies, sesame oil, and peanut butter help to keep these burgers moist and packed with healthy fats. Enjoy!

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Thanks for all the kudos on my duathlon. I’m almost down from cloud 9, though there’s still “359” graffitied down my arm to remember the feat that was Sunday. And my legs very happily accepted a rest day both yesterday…and today.

After taking my written drivers test this morning (and Lord loving getting my Ohio driver’s license) and working at the clinic, it’ll be off to give a teaching demo to 10 fabulous women in the comforts of someone’s home. I’ve always wanted to pretend like I was on the Food Network…today’s my lucky day 😀 We’re making Salmon Baked in a Foil Parcel with Green Beans and Pesto – no clean-up, 15-minute meal (tops!), and beyond healthy & delicious! I sure hope the ladies agree! 😀

Question: What condiments go on your burgers?

Grill it up,