The fresh herbs wake up your mouth and moisten the turkey at the same time. Press your thumb in the middle of the burger to make an indent. This will help keep the burger flat during cooking. The pickles are a quick side dish and a great alternative to the dill variety.
1pound/450g ground turkey
½ cup/118ml crisped rice crumbs
½ teaspoon/2ml salt
¼ teaspoon/1ml black pepper
1 teaspoon/5ml garlic powder (optional)
¼ cup/60ml chopped parsley
¼ cup/60ml chopped mint
¼ cup/60ml chopped basil
2 tablespoon/30ml lime juice
½ teaspoon/2ml sriracha
Preheat oven to 350F/176C/GasMark 4
Combine rice and dry spices in food processor until smooth and crumb like. In a large bowl combine crumb mixture with lime juice and sriracha. Add ground turkey, and chopped herbs mix well. Form into four (4) 1 inch/2.5cm thick burgers. Cook for 5 minutes per side on hot grill or pan rotating 90 degrees for cross hatch marks halfway through. Serve with the cucumbers.
If you don’t feel like using a grill pan you can bake them for 20-25 minutes in a pre-heated oven. Make sure to put some foil down on the pan for easy clean up.
2-3 medium cucumbers, peeled, seeded and cut into 1 ½ inch/3.8cm pieces
2 teaspoons/10ml salt
1 tablespoon/15ml fresh ginger root cut into matchsticks
1 tablespoon/15ml chili bean sauce
¼ cup/60ml rice vinegar
Place the cucumber in a colander, sprinkle with salt. Let drain for 30 minutes. Rinse and pat dry.
Mix remaining ingredients together and add to the cucumbers. Let sit in for ½ hour and serve or keep in the refrigerator for up to 3 days.