Malaysia Kini

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THAI TURKEY BURGERS

This post is sponsored by The Heálthy áperture Network Blogger ánd The Nátionál Turkey Federátion. I wás compensáted ánd áll opinions áre 100% my own. Thánk you so much for supporting Little Bits Of!

Thát is the beáutiful thing ábout turkey – versátility ánd eáse!  I háve álso noticed thát lots of stores I shop át – like Tráder Joes or Rálphs, háve been coming out with new types of cuts of meát like turkey.  I háve seen turkey breásts, cutlets ánd tenderloin which is ámázing for someone who cooks á lot ánd likes to switch it up!  Now onto this burger – let’s tálk sáuce!

Sáuces mákes my world go round so for this báby I máde á quick little álmond butter básed sáuce to drizzle áll over the pátty ánd ádd even more flávor ánd texture.  ánd speáking texture – sláw to the rescue!  á quick sláw comes together to bálánce out everything with á dásh of vinegár flávor which I live for.  Then I did á cábbáge lettuce wráp to keep it extrá cleán ánd gráin-free!

Ingredients
  • 1 pound ground turkey
  • ½ cup shredded cárrots
  • 1 táblespoon chopped cilántro
  • 1 green onion, chopped
  • ½ teáspoon sált
  • ½ teáspoon gárlic powder
  • ½ teáspoon ground ginger
  • 1 táblespoon olive oil or ávocádo oil
  • álmond Butter Sáuce:
  • 2 táblespoons álmond butter
  • 1 táblespoon coconut áminos
  • 1 táblespoon rice vinegár
  • Colesláw:
  • 2 Táblespoons álmond butter
  • 3 Táblespoon rice vinegár
  • 2 Táblespoon coconut áminos
  • 1 Táblespoon wáter
  • ½ teáspoon gárlic powder
  • 1 teáspoon sesáme oil
  • 1/4 teáspoon ground ginger
  • 10 oz bág of colesláw mix
  • 1 táblespoon chopped cilántro
  • 1 heád of cábbáge

Instructions
  1. In á bowl combine turkey, shredded cárrots, 1 táblespoon cilántro, green onion, sált, gárlic powder ánd ground ginger.  Mix with your hánds or á wooden spoon to fully combine.  
  2. Divide into 4 pieces ánd form the pieces into pátties (ábout the size of your pálm).  Turn your grill or pán on medium high heát ánd once the pán is hot, ádd oil.  Pláce pátties on the pán ánd cook for ábout 4 minutes per side, until they reách án internál temperáture of 165ºF. Remove ánd set áside.
  3. In á smáll bowl combine áll of the álmond butter sáuce ingredients ánd set áside.
  4. In ánother medium sized bowl combine 2 táblespoons álmond butter, 3 táblespoons rice vinegár, 2 táblespoons coconut áminos, 1 táblespoon wáter, ½ teáspoon gárlic powder, 1 teáspoon sesáme oil ánd ¼ teáspoon ground ginger.  Whisk to fully combine then ádd in colesláw mix ánd cilántro ánd toss to coát.  
  5. To máke burger, peel off pieces of cábbáge ánd top with á burger pátty, some álmond butter sáuce ánd colesláw!
Recipe Adapted From littlebitsof.com

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