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Sweet & Spicy Fusion Burgers Recipe

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These burgers combine some of my favorite flavors and textures, and you can do most of the work ahead of time. You’ll find naan, an Indian flatbread, in the international or bread section of your grocery store.—Jamie Brown-Miller, Napa, California

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Sweet & Spicy Fusion Burgers Recipe

Prep: 25 min. Grill: 10 min.

Yield: 4 Servings

25 10 35

Ingredients

2 cups shredded cabbage
2 teaspoons sesame seeds
2 teaspoons lemon juice
2 teaspoons Dijon mustard
2 teaspoons sesame oil
2 tablespoons sriracha Asian hot chili sauce
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound ground turkey
4 naan flatbreads, warmed
1 package (5.3 ounces) fresh goat cheese
1/2 medium cucumber, thinly sliced
1/2 cup julienned sweet red pepper

Directions

Place cabbage in a small bowl. In another small bowl, combine the sesame seeds, lemon juice, mustard and oil; pour over cabbage and toss to coat.
In a large bowl, combine the chili sauce, soy sauce, honey, vinegar, salt and pepper. Crumble turkey over mixture and mix well. Shape into four patties.
Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165° and juices run clear.
Spread four flatbread halves with cheese. Top with burgers, cucumber, red pepper and cabbage mixture. Yield: 4 servings.

Nutritional Facts 1 burger equals 546 calories, 28 g fat (10 g saturated fat), 107 mg cholesterol, 1,662 mg sodium, 47 g carbohydrate, 2 g fiber, 28 g protein.

Originally published as Sweet & Spicy Fusion Burgers in Taste of Home June/July 2011, p69

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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