Banh Mi Turkey Burgers

Ingredients

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Carrots

  Raw

  ½ cup strips or slices or 61g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Salt

  Table

  2 tsp or 12g

• Rice wine vinegar

  4 tbsp or 60g

• Water

  Plain, clean water

  4 tbsp or 59g

• Sugar

  White, granulated sugar

  4 tsp or 17g

• Ground turkey

  Poultry food products, raw

  16 oz or 456g

• Sauce, hot chile, sriracha

  6 tsp or 30g

• Cornstarch

  1 tsp or 3g

• Fish sauce

  Ready-to-serve

  1 tbsp or 18g

• Garlic

  Raw

  2 cloves, minced or 6g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Pepper

  Spices, black

  ½ tsp or 1g

• Mayonnaise

  Regular, with salt

  4 tbsp or 55g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Hamburger bun

  Mixed-grain

  4 roll or 172g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

1. Combine cucumber, carrot, and jalapeño slices with salt in a medium bowl. Add vinegar, water, and three-fourths of the sugar. Mix well and chill until serving.
2. In a medium bowl, mix turkey, half of the Sriracha, cornstarch, fish sauce, remaining sugar, garlic, and scallions. Season with salt and pepper, and form into equal sized patties.
3. Heat oil in a large skillet over medium heat. Cook patties for 4 to 5 minutes per side. Add a splash of water and cover if browning too quickly.
4. Combine mayonnaise and remaining Sriracha, adjusting to taste.
5. Assemble burgers by placing a patty on each bun, topping with spicy mayo and pickled vegetables. Garnish with cilantro.