Ginger & Lemongrass Turkey Sliders
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1 (20-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1 clove garlic, minced fine
1 tablespoon finely chopped fresh ginger, peeled
1 teaspoon grated super fine fresh lemongrass
1 tablespoon chopped fresh cilantro
2 tablespoons low-sodium soy sauce, divided
6 drops toasted sesame oil, divided
fresh cracked black pepper, if desired
1 cup red cabbage, cut into ribbons
1 large carrot, finely grated
1/2 cup orange juice
8 whole leaves iceberg lettuce, washed
whole cilantro leaves for garnish
toasted sesame seeds for garnish
Preheat a grill or grill pan on medium high heat. In a large mixing bowl, combine turkey, garlic, ginger, lemongrass, cilantro, 1 tablespoon low sodium soy sauce, and 3 drops toasted sesame oil. Mix well until fully incorporated and season with fresh cracked black pepper to taste. Form the turkey mixture into tight balls of approximately 2 1/2 ounces each; there should be 8 balls. Flatten them into patties about 1/2 inch thick. Brush the grill lightly with oil and place the turkey patties onto the grates. Grill for 5 to 6 minutes on each side or until well-done, 165º as measured by a meat thermometer.
While the burgers are cooking, in a separate, medium sized mixing bowl, mix cabbage and carrot. Mix in the remaining 1 tablespoon low sodium soy sauce and 3 drops toasted sesame oil along with the orange juice. Mix well and season to taste with black pepper. Remove the burgers from the grill and let rest for 2 to 3 minutes.
To serve, place a burger into each whole leaves iceberg lettuce and mound a small amount of the cabbage and carrot salad on top. Garnish with whole cilantro leaves for garnish and toasted sesame seeds for garnish. Serve immediately.
Always cook to an internal temperature of 165°F.Learn how to safely handle turkey