Another nod to ground turkey, could you be any more versatile?! Lately, I don’t even have any of those summertime cravings for a real beef burger because I’ve been getting so much satisfaction from my turkey burgers. I’ve already gone southwesters with cilantro turkey burgers, Mediterranean with my Greek turkey burgers, and Italian with my pesto turkey burgers. Tonight brings us somewhere into Pacific, perhaps, with teriyaki turkey burgers! All these different herbs going into the turkey burgers also make them a great example for Weekend Herb Blogging, this week hosted by The Chocolate Lady from In Mol Araan. For these turkey burgers, I originally planned on just using cilantro, but seeing my basil plant getting so large and *gasp* neglected, I decided to throw some basil in as well. After all, I have had the pleasure of tasting basil in some Asian-style dishes, and though that usually happens to be Thai basil, I figured that the Italian kind would work ok too. Besides, I could not find any Thai basil back when I was planting my herbs!
1lbs ground turkey
1 egg white
half of a red onion, chopped finely
2 cloves of garlic, minced
small handful each of fresh basil and cilantro, chopped
sprinkles of ground ginger and bbq seasoning
That’s it! Just form into 4 even-sized burgers. We like to cook our burgers on our grilling stone, they just tend to stay together better than directly on the grill. While cooking, I basted with Soy Vey Island Teriyaki sauce, available at Trader Joe’s.
I served these on light hamburger buns with a bit of fresh spinach, and grilled onion and pineapple rings.