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Sweet & Spicy Fusion Burgers

 Sweet & Spicy Fusion Burgers
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
4 ServingsPrep: 25 min. Grill: 10 min.


  • 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
  • 1/2 medium cucumber, thinly sliced
  • 1/2 cup julienned sweet red pepper
  • 1 package (5.3 ounces) fresh goat cheese


  • 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.

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Sweet & Spicy Fusion Burgers (continued)

Directions (continued)

  • 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.
  • Serve on naan with cabbage mixture, cucumber, red pepper and cheese.
  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.