What You Will Need:
1 Pkg ground White Turkey Breast (You can Use Tofu if you are vegetarian)
4 Radishes, sliced thin
1 Large Carrot, sliced thin
1 English Cucumber, sliced thin
1 pound Shiitake Mushrooms, sliced
1/4 C Fresh Cilantro, chopped
1 C White Wine Vinegar
1 tsp Sugar
2 tsp Sesame Oil
1 1/2 tsp Apple Cider Vinegar
1 Tbsp Cumin powder
4-6 Whole Wheat Buns
Set up your Mis en Place
I hope you guys have as much fun doing this part as I do!
For the pickled vegetables:
In a pot on the stove, bring 1 cup white wine vinegar, 1 1/2 tsp of salt, 1 tsp of sugar, and 1 cup of hot water to a boil.
In a glass bowl, combine the radish, cucumbers, and carrots. Pour the vinegar mixture over the vegetables.
Refrigerate for 1 hour.
For the turkey burgers, pre heat the oven to 400. In a bowl add the ground turkey, green onions, salt, and pepper. Mix well.
On a piece of parchment paper form patties out of the turkey meat, then cook in the oven for 20 minutes.
While the patties are cooking, combine sesame oil, soy sauce, apple cider vinegar, cumin, and shiitake mushrooms. Cook until the mushrooms begin to crisp up.
Remove the cooked turkey patties from the oven. They should be juicy and white in color.
Build your burgers!
Makes 4-6 Servings
254.1 g cal, 6.2 G fat, 23.7 G carb, 4.3 G fiber, 26.6 G pro, 4.8 G sugar
Extra: I sometimes like to add a little bit of horseradish to the buns or a nice fresh wasabi to add a little bit of a kick!