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Asian Turkey Burgers

Asian Turkey Burgers

  • Prep

    15 m
  • Cook

    8 m
  • Ready In

    23 m
Jennifer B

Jennifer B

This recipe has wonderful flavor and the water chestnuts give it great texture. My husband loves meat but he'd prefer this over regular hamburgers anyway! Make batches ahead of time and freeze the patties using waxed paper to separate.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 4.7g
  • 2%
  • Protein:
  • 22.8 g
  • 46%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 597 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. Mix ground turkey, onion, water chestnuts, bell pepper, garlic, parsley, soy sauce, water, ginger, salt, and pepper in a bowl; shape into 4 patties.
  3. Cook the turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Reviews

Beth
10

Beth

2/21/2013

I used dinner rolls and made "sliders" intead of full size burgers. Grilled pineapple on top was very good. Don't get lazy, the freah ginger and garlic are worth the effort! I did not add 1 T water

lutzflcat
7

lutzflcat

2/27/2013

As much as I've wanted to be a fan of ground turkey, I wasn't...UNTIL I had these burgers. The only thing I did differently was omit the water, as it just didn't need it. You get a nice little crunch from the water chestnuts and just a hint of the soy sauce. I dressed the buns with Garlic Aioli from this site, and it was the perfect choice. I did use a meat thermometer, so they were perfectly cooked and plenty juicy. Next time, I'll mix up a double batch and just freeze the patties. This burger ranks right up there with the best I've had in a long time and will be made often.

Boog
4

Boog

4/11/2013

This was pretty darn good! I didn't have fresh ginger only powdered but it was amazing..will do again!

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