tablespoons coconut aminos
tablespoon lime juice
teaspoon ground ginger
teaspoon garlic powder
(16-ounce) package JENNIE-O® Lean Turkey Burger Patties
burger buns or iceberg lettuce
Quick Pickled Carrots; recipe follows
Sriracha Aioli; recipe follows
Suggested toppings; Cilantro, thinly sliced cucumber, thinly sliced jalapeno
Quick Pickled Carrots
cup white vinegar
(10-ounce) bag shredded carrots
tablespoon sriracha sauce, or to taste
For Quick Pickled Carrots
In small saucepan over medium-high heat, combine water, vinegar, sugar and salt. Bring to boil. Place carrots in heatproof container. Pour vinegar mixture over carrots. Let cool 30 minutes. Chill.
For Sriracha Aioli
In small bowl, combine mayonnaise and sriracha.
In small bowl, whisk together coconut aminos, lime juice, ginger and garlic powder.
In large skillet over medium-high heat, heat oil. Add patties to skillet. Pour half of the coconut aminos mixture over patties. Cook 3 to 5 minutes. Flip patties. Pour remaining coconut aminos mixture over patties. Cook 5 to 6 minutes or until cooked thoroughly. Always cook to well-done, 165°F as measured by a meat thermometer.
Serve patties in buns with Quick Pickled Carrots, Sriracha Aioli and suggested toppings.