Teriyaki Turkey Burgers

Here in New York, having outdoor space is seen as the ultimate luxury. Whenever you meet someone who has a backyard, front yard, roof deck, terrace, balcony, heck, even a fire escape, it’s hard not to feel very, very jealous. You imagine all the grilling they get to do in warm weather. And all the big barbecues they host on summer weekends, with burgers and beers and maybe even hammocks to sunbathe in. Life for them must be grand. And you wonder if you can be friends with them too.

Fortunately, every summer I do get to join in on a handful of barbecues around town. And for all those long stretches of time between outdoor cooking, I satisfy those cravings for BBQ food by cooking on a grill pan.

These teriyaki turkey burgers, fortunately, can be made easily both indoors and out. I started a partnership with Soy Vay® back in January and have made a ton of great meals with their sauces, including Ginger Hoisin Chicken, Teriyaki Chicken Stuffed Mushrooms, and a Garlic Beef and Asparagus Stir-fry. This month for Memorial Day (and National Burger Month) I decided to test out their Veri Veri Teriyaki sauce in preparing turkey burgers.

For the patties, I mixed together ground turkey, grated ginger, chopped onions, and teriyaki sauce. (The Veri Veri Teriyaki sauce already has so much flavor, including sesame oil and garlic, that I don’t really need additional seasoning.) Then I formed the patties, heated up the grilled pan, brushed on some oil, and grilled the patties for about 4 minutes per side. If you don’t own a grill pan, you can also easily sear the patties in a skillet for the same amount of time.

Then, use the same pan for grilling up the pineapple slices before assembling the burgers.

This Memorial Day weekend here is looking pretty rainy and chilly, at least until Monday, so maybe indoor grilling isn’t such a bad idea after all!

1 pound ground turkey¼ cup finely chopped onions2 teaspoons minced or grated ginger? cup Soy Vay Veri Veri Teriyaki sauce3 tablespoons vegetable oil4 slices fresh or canned pineapple4 hamburger buns4 large lettuce leavesIn a bowl, combine the ground turkey, onions, ginger, and teriyaki sauce and mix well. With your hands, form 4 burger patties about ½ inches thick.Heat a grill pan over medium-high heat and brush the oil over the top until the pan is well-oiled (you may not need the full 3 tablespoons). When the pan is hot, carefully place the patties on top. Allow the turkey patties to cook for 4 minutes on the first side untouched, then flip them over and cook for another 3 to 4 minutes on the other side, until they’re cooked through. (You can cut one open to check for doneness.)Transfer the patties to a plate. Grill the pineapple slices for about 1 minute per side. Assemble the burgers with the buns, lettuce, patties, and pineapple slices on top. Serve immediately.

Disclosure: I am a Soy Vay® Ambassador and Soy Vay® products were provided to me by Soy Vay®.

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Umami Turkey Rosemary Burgers with Avocado

It’s been almost 3 years since we last posted our favorite family burger recipe, Ultimate Umami Hamburgers. Our “secret” ingredient of adding fish sauce isn’t so secret anymore and it we’re so grateful that over the years, everyone was extremely open to heightening the umami factor in their burgers. It brings us great joy and pride to know that so many of you are grilling for extra flavor!

Fear of fish sauce is still prevalent in many home cooks and without a doubt, we completely understand your cautious curiosity. Fish sauce is pungent and for many of you, it’s on the verge of stink. But once you can get past the aroma and appreciate the value of added umami flavor that fish sauce adds, you’ll be a converted addict sooner than you realize.

It is almost magical when cooked with. Its own fishiness disappearing and in its place the dish’s flavor is mysteriously enhanced and a new depth of flavor emerges.

Turkey, particularly the white meat, was always too dry and bland for us. Though we’d enjoy it occasionally in a turkey bacon sandwich (bacon always makes everything better), the meat alone was never something we’d ever consider as a burger. But over the last year, we were enjoying turkey more in different applications and thought about making turkey burgers better and more flavorful by adding fish sauce.

Again, fish sauce comes to the rescue in this turkey burger! Of course, if you grill with white turkey meat, you’ll get a drier burger. But when made with dark turkey meat in combination with the fish sauce, what you get is a fantastically deep, flavorful and moist burger.

With the added brightness of minced rosemary and creamy slices of avocado, this turkey burger is worth being proud of at the grill.

Like the many of the commenters mentioned in our ultimate umami hamburger post, no one noticed a fishy-sauce flavor in the burgers at all. But what everyone did taste was a meatier tasting burger that was fantastic. The fish sauce adds an depth of flavor which makes the burgers quite delectable. Many commenting that their families declared them the best burgers ever.

As the weather warms up and bbq season arrives, we’re hoping that you’ll try adding that extra special touch of fish sauce in all your burgers!

Go Fish Sauce!

diane and todd

Yield: 4-6 Servings

Total Time: 15 minutes

The type of turkey meat you get makes all of the difference between a dry turkey burger and a moist one. We are going for best flavor and texture, so we look for the meat which has either been ground from the dark meat is is labeled as 85/15 (up to 15% fat). The leaner the ground turkey meat, the drier the patties get.

2 lbs. Ground Turkey1 1/2 T finely chopped fresh Rosemary2 T Fish Sauce2 t Sugarfresh cracked Black Pepper to tasteoil for brushing patties and buns *See Note 1AvocadoHamburger BunsFavored CondimentsIn a medium bowl gently combine turkey, rosemary, fish sauce, sugar, and black pepper (try not to over mix the meat). Form into patties.Heat grill or pan over medium high heat. Brush insides of buns and both sides of patties with oil (if grilling, brush grill grates as well).  Cook each side for approx. 4 minutes or until cooked through *see Note 2 (time will depend on patty thickness and cooking heat).Open buns and place inside face down on grill or pan and cook until lightly browned (usually cooks within a minute).Assemble with avocado and toppings of choice. Serve and eat immediately.

Note 1: We love using oil sprayers in the kitchen. You can use which ever oil you prefer and it gives you a quick, light, even coat of oil.
Note 2: To test doneness, we'll use the push test. Gently push on the patty's center to feel how much give or bounce it has. The firmer it is the more the meat is cooked. After a little experience, you'll quickly be able to tell when the patties are cooked to your preferred doneness. If you are unsure at first, slice into the center of a patty to check how doneness.

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Banh Mi Mayonnaise Recipe for Burgers?

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October 24, 2011Banh Mi Mayonnaise Recipe for Burgers?

Last week on the Viet World Kitchen Facebook page, Jeff Brennan challenged me to create a mayonnaise that contained the flavors of Vietnamese banh mi sandwich. It should be good enough to use for a grilled burger, he wrote. I keep a running list of recipe requests and get to them as my schedule permits. Scott’s seemed doable and quick. Plus, I had some grass-fed hamburger leftover in the fridge. So I tackled the Vietnamese-American burger over the weekend.

Plenty of banh mi vendors create special mayonnaises with garlic, Sriracha, and even yellow-food coloring! How could I distill the elemental flavors of banh mi into mayonnaise?  While there are many ingredients that make banh mi what it is, I narrowed it down to cucumber, chile, cilantro and Maggi Seasoning Sauce.

I’d have to liquefy the solid ingredients before add them to the mayonnaise. However, I wanted a little texture so I opted to chop the chile. The trick was to avoid thinning out the mayonnaise too much. The colored drops of seasoning in the photo at the top represent the central elements.

I made two versions, an elegant rendition (at the top, below on left) and a quick-and-coarse one.

For the elegant banh mi mayo, I pureed cucumber skin, a bit of flesh, and cilantro. Then I extracted their green juice. For the chile heat and pickled vegetable effect, I marinated chopped fresh chile in rice vinegar and added that to the mayonnaise. Then it was a matter of adjusting the flavor with Maggi Seasoning Sauce and this and that. The result was lovely and smooth, with the subtle flavors of banh mi. Here’s the recipe for the elegant banh mi mayonnaise:

Elegant Banh Mi Mayonnaise

Makes a generous 1/2 cup

1 tablespoon finely chopped medium-hot red chile, such as Fresno, Holland, or Jalapeno
About 1 1/2 teaspoons unseasoned rice vinegar
1/2 ounce cucumber skin (use a peeler to remove from an English, Japanese, Korean, or Persian cucumber), coarsely chopped (2 1/2 tablespoons)
1 to 1 1/2 inches cucumber flesh, coarsely chopped (use less with the fatter English cucumbers)
3 to 4 tablespoons chopped cilantro stems and leaves
Salt
Sugar
1/2 cup full-fat mayonnaise, storebought or homemade 
Maggi Seasoning Sauce

1. In a small bowl, combine the chile and vinegar. Set aside to marinate for 10 to 15 minutes.

2. Put the chopped cucumber skin and flesh into a small food processor. Add the cilantro and two pinches of salt and sugar. Strain the marinated chile over the processor to add the spicy vinegar to the mixture. Replace the chile in the small bowl.

Run the machine, pausing as needed, to scrape down the sides, until a compact wet mixture emerges. Strain the mixture into small bowl to extract the green juice. Discard the solids.

3. Pour half of the green juice into the bowl of chile. Add the mayonnaise and 3 or 4 shots of Maggi Seasoning Sauce. Adjust the flavor with more of the green juice, Maggi Seasoning Sauce, vinegar, salt, and sugar. Use the sugar and salt to avoid thinning the mayonnaise too much. Let the mayonnaise sit for 5 minutes before using. Refrigerate in a container for several days.

Quick-but-Coarse Banh Mi Mayonnaise

While the elegant version was nice, I wondered what would happen if I made it unplugged and just stirred stuff together? I got a new cucumber and scraped it on a Japanese grater to quickly produce a puree of sorts:

Then I combined it with other ingredients for this simple banh mi mayonnaise, which lacked elegance but had a rougher texture and flavor:

Makes 5 to 6 tablespoons

1 tablespoon grated cucumber flesh and skin
1 1/2 teaspoons minced cilantro leaves and stems
1 to 2 teaspoons Chile Garlic Sauce (tuong ot toi), purchased or homemade 
1/4 to 1/3 cup full-fat mayonnaise, purchased or homemade 
Maggi Seasoning Sauce
Salt
Sugar

1. Combine the cucumber, cilantro, and chile sauce in a small container. Stir in the mayonnaise.

2. Season with shots of Maggi Seasoning Sauce, salt, and sugar. Let the mayonnaise sit for 5 minutes before using. Refrigerate in a container for several days.

How did the mayonnaises fare with the burger?

Well, both were a bit thinner than regular mayonnaise. They were more like salad dressings. I chose to use brioche hamburger buns, which were very rich tasting. Our local grass-fed ground beef is intensely beefy. Truth be told, the mayonnaise’s banh mi flavor disappeared in the hamburger! Like, you didn’t take a bite, chew, and say – “Hey I taste banh mi in my burger!”

My husband suggested having the mayonnaise on the side to drizzle and dip onto the burger. That amplified the banh mi flavor in the burger but also led me to think this:

What makes banh mi wonderful is the sum of all of its parts – the delicate bread, fattiness of the mayo, punchy flavors of the Maggi Seasoning Sauce and fresh chile slices, refreshing cucumber, pungent cilantro, and tangy-crunchy pickled daikon and carrot.

You get hits of the different elements in every bite whereas in the banh mi mayonnaise, everything is combined. The variation in flavors and textures is no longer there. It’s sorely diminished.

Guess I’m old school but I love the mayonnaise, ketchup and pickles in my hamburger. And I like my banh mi as it is. Sometimes crosspollination does not always work.

On the other hand, both of these banh mi mayonnaises are good and can be used as a salad dressing, tartar sauce for fried seafood (shrimp, oysters), or accompaniment to poached or grilled fish (salmon). [Update on 10/27, the mayonnaise is great with crunchy shrimp balls!]

The experiment wasn’t a waste of time! Thanks, Jeff.

Have you tried something like this? Got ideas for making banh mi mayonnaise? Or, maybe you have an opinion on what makes a sandwich a sandwich? Share your thoughts.

Related posts

Master banh mi recipe
Homemade Vietnamese baguette (banh mi)
Easy mayonnaise  (sot mayonnaise)
Daikon and Carrot Pickle (do chua)
Chile Garlic Sauce (tuong ot toi)
Grilled lemongrass pork (thit heo nuong xa)
Meatball banh mi sandwich (banh mi xa xiu)
Quick Char Siu Pork (on Asiandumplingtips.com, my other site)
Roasted Pork Belly sandwich (thit heo quay)
Canned Sardine in Spicy Tomato Sauce Banh MiCheck the recipe index for more filling ideas!

Posts on banh mi innovations
Banh mi incarnations from all over the world
Banh mi craze in New York City

 

Posted in Cooking Tips & Tools, Recipes: All, Recipes: Banh Mi Sandwich, Recipes: Dipping Sauces, Recipes: Fast and Easy, Recipes: Vegetarian | Permalink

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What a great article! I agree that the beauty of the bahn mi is equal to the sum of all it's parts - but what a terrific experiment! I could see myself deconstructing the flavors of my absolute favorite sandwich of all time, the bahn mi. Of course, I'd have to go to all the best bahn mi vendors here in the Boston area to do some serious research. Ah, it's a a tough job but *someone* has to do it... ;-)

A thought I had about how thin this turned out for you - perhaps making the homemade mayo extra thick by using less oil (I think - haven't tried this yet) to start? Just an idea...

Posted by:Lynnebiz |October 25, 2011 at 04:26 AM

Wow! Thanks for taking me up on the challenge. The idea came from reading a news story on "The Top 10 Hamburgers of...whatever". This looks fantastic. I'm definitely going to try them. If they could be brought up to at lease a ketsup consistency, I think it would be a world-beater.

Posted by:Jeff Brennan |October 25, 2011 at 05:55 AM

Love this experiment! When I made a banh mi burger over the summer, it was pretty much a standard banh mi, except on a large French roll and with a patty spiked with fish sauce, garlic, onion and lemon grass. (Drooling thinking about it...) I did pimp out the mayo with Maggi and Sriracha which went over really well, too. :) I figure with the veggies, it's not just their taste but their texture that add so much to the experience of eating a banh mi.

Posted by:Michelle |October 26, 2011 at 12:31 AM

Its just like why pickles put in a mayonnaise.

Alvin

Posted by:restaurants in Laguna Philippines |October 26, 2011 at 03:52 AM

Thanks everyone! I was thinking of using guar gum as a thickener that commercial producers may use, but I chickened out.

Posted by:Andrea Nguyen |October 26, 2011 at 07:59 AM

i've never actually had or made a banh mi yet, but i always thought - from 'research' - that fish sauce was a key ingredient?

that said, it's good to know another Maggi sauce user!! - i thought i was alone in a bland world ;-) .. can you taste the difference between the 2 types now sold? - i can't .. hubby and i bottle a sauce we call TabAggiShire - Tabasco, Maggi, worcestershire - which we love on steaks, beef roasts, prime rib, chicken, etc ..

back to banh mi, instead of making the pickles, can i get away with using a spicy jardiniere mix of pickled carrots, cauliflower, etc?

Posted by:maluE |October 26, 2011 at 06:17 PM

Look like an interesting recipe thanks for sharing I cannot wait to try

Posted by:CamMi Pham |October 27, 2011 at 12:09 AM

Jeff and LynneBiz: I was thinking that if I were a commercial condiment maker, I'd add a thickener such as guar gum. I chickened out at the end. It tastes nice as is. I told myself to "try to get over it." :)

Posted by:Andrea Nguyen |October 27, 2011 at 08:59 PM

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