What's Hot Now
- Green Beans & Turkey Bacon
- Caprese Salad with Italian Style Turkey
- Turkey Butter Burger Sliders
- Breakfast Turkey Bacon Roll Up
- Mushroom Bleu Turkey Burgers
- Turkey Meatball Sandwich
- Recipe Rehab™ Tikka Masala Turkey Meatballs with Bulgur Wheat
- Grilled Turkey Sandwiches
- The I-Turkey Burger
- Turkey Bruschetta Panini
Ginger & Lemongrass Turkey Sliders
The Biggest Loser® Approved
Kitchen ViewLaunch Kitchen View
1 (20-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1 clove garlic, finely minced
1 tablespoon finely chopped fresh ginger, peeled
1 teaspoon finely grated super fresh lemongrass
1 tablespoon chopped fresh cilantro
2 tablespoons low-sodium soy sauce, divided
6 drops toasted sesame oil, divided
1 cup shredded cabbage
1 large carrot, finely grated
½ cup orange juice
8 whole leaves iceberg lettuce
whole cilantro leaves, if desired
toasted sesame seeds, if desired
Heat grill on medium-high heat. In large bowl, combine turkey, garlic, ginger, lemongrass, cilantro, 1 tablespoon soy sauce and 3 drops toasted sesame oil; mix well. Form turkey mixture into tight balls approximately 2½ ounces each; there should be 8 balls. Flatten them into patties about ½-inch thick. Brush grill lightly with oil. Place turkey patties on grates. Grill 5 to 6 minutes on each side or until well-done, 165ºF. as measured by a meat thermometer.
In medium bowl combine cabbage and carrot. Add orange juice, remaining 1 tablespoon soy sauce and 3 drops toasted sesame oil; mix well.
Place turkey patty into each lettuce leaf and mound cabbage and carrot mixture on top. Garnish with cilantro and toasted sesame seeds, if desired.
Always cook to an internal temperature of 165°F.Learn how to safely handle turkey.