The vegetables for the turkey burger were delicious, full of great flavors. However, I ended up eating most of them before they could make it onto the burgers.
TURKEY BURGER WITH PONZU CARROT AND CUCUMBER RIBBONS
FOR THE BURGER
16 ounces turkey, divided into four patties
salt and freshly ground black pepper
1 tablespoon olive oil
4 buns, sliced and toasted
FOR THE PONZU CARROT AND CUCUMBER RIBBONS
2 tablespoons soy sauce
2 tablespoons fresh lemon juice
1 tablespoon sugar
1 tablespoon toasted sesame oil
1 teaspoon wasabi paste
1 carrot, sliced into ribbons using a vegetable peeler
1 cucumber, sliced into ribbons using a vegetable peeler
To make the ponzu carrot and cucumber ribbons, in a medium bowl, whisk together soy sauce, lemon juice, sugar, sesame oil and wasabi paste until incorporated. Add the carrot and cucumber ribbons and toss, set aside.
Season the turkey patties with salt and pepper. Heat olive oil in a pan and heat to medium-high. Cook turkey patties for 5 to 6 minutes, flip and cook for another 5 to 6 minutes or until the turkey patties are cooked all the way through.
To build the burgers, place a lettuce leaf and a patty on each bun bottom. Add the ponzu vegetables and a bun top.
Recipe adapted from Shape Magazine, June 2014