Banh Mi Burgers

PHOTO: JASON LITTLE

Bright cilantro and citrus paired with spicy sauce and quick-pickled vegetables pack plenty of flavor in this turkey burger spin on the traditional Vietnamese sandwich.


Servings: 4
Serving size: 1 burger with 1 tablespoon citrus mayonnaise and ½ cup quick-pickled vegetables (410 grams)
Prep time: 25 minutes
Cooking time: 15 minutes

Ingredients

Pickled vegetables:

  • ¼ cup (60 milliliters) rice vinegar
  • 1 tablespoon sugar
  • ½ cup (120 milliliters) water
  • 1 cup shredded carrots
  • 1 cup shredded daikon (radish)
  • ½ cup julienned scallions, white part only

Citrus mayonnaise:

  • 1 cup reduced-fat olive oil mayonnaise
  • 2 tablespoons (30 milliliters) orange juice
  • ¼ teaspoon orange zest
  • ¼ cup sliced scallions, green part only
  • ¼ cup chopped cilantro
  • 1 minced jalapeño, seeds removed

Turkey burgers:

  • 2 tablespoons (30 milliliters) orange juice
  • ¼ teaspoon orange zest
  • ¼ cup chopped cilantro
  • 1 pound ground 93-percent lean turkey breast
  • 1 teaspoon salt
  • 1 teaspoon finely ground pepper
  • ¼ teaspoon ground ginger
  • 1 teaspoon granulated garlic
  • ¼ cup sliced scallions, green part only
  • 4 whole-grain buns

Instructions

  1. To make pickled vegetables, combine vinegar, sugar and water in a small saucepan. Bring to a boil over high heat, then turn off heat and stir in carrots, daikon and scallions. Pour into a medium mixing bowl and chill in the refrigerator for at least 30 minutes.
  2. To make citrus mayonnaise, stir together mayonnaise, orange juice and zest, scallions, cilantro and jalapeño in a small mixing bowl. Chill in the refrigerator for at least 15 minutes.
  3. To make burgers, combine orange juice and zest, cilantro, turkey, salt, pepper, ginger, garlic and scallions in a medium mixing bowl. Form 4 equal-sized patties from the mixture.
  4. Preheat grill pan for 5 minutes over medium heat, then mist pan with cooking spray. Sear burgers for 7 minutes on one side before flipping and cooking the other side. Cook patties until the internal temperature is 165°F (74°C).
  5. Serve burgers immediately with 1 tablespoon citrus mayonnaise and ½ cup quick-pickled vegetables.

Cooking note: Other cooking method options include grilling outdoors or pan-searing on the stove.

Nutrition per serving: CALORIES 426; TOTAL FAT 13g; SAT. FAT 3g; CHOL. 51mg; SODIUM N/A; CARB. N/A; FIBER 3g; SUGARS N/A; PROTEIN 33g; POTASSIUM N/A; PHOSPHORUS N/A

Note: Nutrition information includes chives in place of green parts of scallions. Nutrition information for potassium and phosphorus in reduced-fat olive oil mayonnaise not available. Nutrition information for sodium, carbohydrates and sugars not available due to multiple factors affecting sugar and sodium absorption during the pickling process.


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Tessa Nguyen
Tessa Nguyen, RD, LDN, is the founder and principal of Taste Nutrition Consulting. Tessa is a professionally trained Chef and Registered Dietitian working as a consultant in the food and nutrition industries. She blogs at tastenutritionconsulting.com. Follow her on Instagram, Facebook and Twitter.