Total Time
45 minutes
Serving Size
Makes 4 Servings
2
tablespoons oil, divided
1
medium onion, thinly sliced
1
red bell pepper, thinly sliced
Salt and pepper, to taste
1
(16-ounce) package JENNIE-O® Lean Ground Turkey
1/4
cup teriyaki sauce
4
blue corn tostadas
Sesame Aioli
1/2
cup mayonnaise
1/2
cup roasted sesame marinade
2
tablespoons rice vinegar
Asian Slaw
2
cups thinly sliced red cabbage
2
green onions, thinly sliced
3
tablespoons thinly sliced Thai basil
1
tablespoon finely chopped ginger
1
jalapeno, finely diced
1/4
cup rice vinegar
2
tablespoons sriracha mayo
Salt to taste
Sriracha Aioli
3/4
cup sriracha mayo
1/4
cup sriracha chili sauce
2
tablespoons rice vinegar
1.
In large skillet, over medium-high heat, heat 1 tablespoon oil. Sauté onion and red bell pepper 5 to 7 minutes, or until tender and lightly caramelized. Season to taste with salt and pepper. Reserve.
2.
Divide turkey into 4 portions and shape into patties.
3.
On heated griddle or in large skillet over high heat, heat remaining oil. Add burgers. Top burgers with a piece of foil or parchment paper. Using a small skillet bottom, press down on burgers to flatten. Cook 3 minutes. Flip burgers. Cook 2 to 3 minutes, or until cooked through. Always cook to well-done, 165°F as measured by a meat thermometer. Brush each burger with teriyaki sauce.
4.
Top each tostada with 1 tablespoon Sesame Aioli, 2 tablespoons onion and pepper mixture, 1 smashed turkey burger and Asian Slaw. Finish with 1 tablespoon Sriracha Aioli drizzle.
Sesame Aioli
In small bowl, combine ingredients.
Asian Slaw
In medium bowl, combine ingredients. Toss to combine.
Sriracha Aioli
In small bowl, combine ingredients.
Nutrition information not available.