Ginger & Lemongrass Turkey Sliders
Nutritional Information
| Calories | 350 | Fat | 6g |
| Protein | 44g | Cholesterol | 70mg |
| Carbohydrates | 37g | Sodium | 480mg |
| Fiber | 13g | Saturated Fat | 1g |
Ingredients
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
Directions
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.
