Miso-Ginger Turkey Burger
Ground turkey has a reputation for being lean, but some varieties have as much as 17 grams of fat in a 4-ounce portion. At that point, you might as well use ground chuck, which is more flavorful and has only 14 grams of fat. At the other extreme, you’ll want to avoid 99 percent lean ground turkey. It produces dry, flavorless patties. A good compromise is 93 percent lean ground turkey, which has about 8 grams of fat per serving. Serve these Asian-style turkey burgers with a side of coleslaw made with rice vinegar and sesame oil dressing. Start to finish: 20 minutes. Servings: 4
Ingredients
2 tablespoons sweet white miso
1 tablespoon reduced-sodium soy sauce
2 teaspoons grated fresh ginger
1 pound 93 percent lean ground turkey
1/2 cup chopped scallions
1/3 cup panko (Japanese-style) bread crumbs
1/2 teaspoon ground black pepper
Vegetable oil
4 whole-wheat hamburger buns
Salt, to taste
Directions
Heat a gas grill to medium-high or prepare a charcoal fire.
In a large bowl, whisk together the miso, soy sauce and ginger.
Add the ground turkey, scallions, bread crumbs and black pepper.
Gently but thoroughly mix together. Shape into 4 patties, each about 3/4 inch thick.
To oil the grill grates, dampen a folded paper towel with vegetable oil, hold it with tongs and rub it over the grates.
Grill the burgers until well browned on the underside, about 4 to 5 minutes. With a metal spatula, turn the burgers over carefully. Grill for another 4 to 6 minutes, or until the burgers reach 165 degrees at the thickest part.
Meanwhile, toast the buns at the edge of the grill. Season the burgers with salt. Dress the burgers with condiments and vegetables as desired.
Per serving: 323 calories; 90 calories from fat; 10 g fat (3 g saturated; 0 g trans fats); 65 mg cholesterol; 32 g carbohydrate; 28 g protein; 4 g fiber; 1,017 mg sodium. The Associated Press
