Shauna’s BBQ Turkey Banh Mi Burgers
Makes 5 big burgers
*Alternatively, you can use slider sized buns and make a dozen small burgers.
I created this delectable game-day favorite with inspiration from my local Banh Mi Shop. The
sandwiches there are full of succulent Asian BBQ paired with crunchy, spicy marinated
vegetables, cilantro, and jalapenos. I knew the flavors would make an irresistible turkey burger
that is anything but ordinary. These were a slam dunk at my game day party.
Ingredients:
6 brioche buns
6 tsp hot Chinese Mustard
For the Burgers:
2 lb 85% lean Shady Brook Farms Ground Turkey
2/3 Cup hoisin (Asian BBQ Sauce)
2 tsp sesame oil
1 Tbs soy sauce
1 tsp fish sauce
1 Tbs parsley
4 cloves garlic
1 tsp fresh ginger
For the aioli:
½ Cup Mayonnaise
3 green onions,
1 tsp Sriracha
For the salad:
1 Cup matchstick carrots
6 sliced radishes
1 jalapeno, sliced
1 Tbs seasoned rice vinegar
1 Tbs honey
1 Tbs sesame oil
4 scallions
1 cup fresh cilantro, roughly chopped
1. First prepare the marinated salad which will top the burgers. Stir together the carrots,
radishes, jalapeno, rice vinegar, honey, and the sesame oil. Refrigerate until needed.
2. Discard white parts of scallions, and slice the green parts vertically to create small strips.
Submerge the strips of onion in ice water for 30 minutes to curl.
3. Prepare the aioli by combining the mayonnaise, green onions, and hot sauce into a food
processor. Puree.
4. Mix the burgers by combining the parsley, garlic, and ginger in a food processor, puree.
Add this mixture to the turkey and add the hoisin, sesame oil, soy sauce, and fish sauce.
Mix gently with your fingertips and form the meat into six third-pound patties. Grill about
five minutes per side, or until done to your liking.
5. Assemble the burgers by toasting the buns on the grill. Spread the hot mustard on the
bottom buns, and the aioli on the top buns. Place the burger patty on the bottom bun
and top with the marinated salad, curled onions, and the fresh cilantro.