(16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
clove garlic, finely minced
tablespoon finely chopped fresh ginger, peeled
teaspoon finely grated super fresh lemongrass
tablespoon chopped fresh cilantro
tablespoons low-sodium soy sauce, divided
drops toasted sesame oil, divided
cup shredded cabbage
large carrot, finely grated
cup orange juice
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 2 1/2 ounces each; there should be 8 balls. Flatten them into patties about 1/2-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.