Peanut Turkey Burgers

This recipe differs from my other turkey burger recipe in that the “old” one has more of a ginger-soy sauce taste, while this new version has less of that, but tastes like peanuts. So it still has a bit of an Asian feel, but it is different enough for me to keep both recipes. That being said, it still needs to be fiddled with a bit, because the version I followed (from A Good Appetite) does not call for bread crumbs, but the patties really need it, as they were falling apart. So I’ve guestimated the amount you would need and have included it here, but have not yet tested this version. I will probably share the peanut-free, ginger-soy sauce recipe in the future.

Also, you’ll notice that I’m not using regular burger buns. The Engineer and I have taken to boycotting them somewhat unofficially, mostly because they come in packs of eight, which is not convenient in our household. We often use Thintinis, sometimes English muffins, and that day, it was 12-grain bread for me. Note that this recipe made 4 servings.

1 medium carrot, grated
1 scallion, chopped
1/8 tsp ground ginger
1 tsp kosher salt
1 lb ground turkey
1 ½ Tbsp peanut butter
¼ tsp sesame oil
½ tsp hot sauce
¼ cup bread crumbs

Place all the ingredients together in a bowl. Work with hands to mix, but do not overwork.

Cook on a griddle or pan (turkey burgers tend not to hold together well on a grill) until done, about 6 to 7 minutes per side.

Serve with lettuce leaves, more grated carrots, cucumbers and garlic mayo.