Canadian Thanksgiving is just around the corner and I’m on the hunt for a pastured, organic turkey.
Sadly such things might be beyond my means in this part of the world because, although I can buy as much organic ground turkey as I want, I can’t locate a whole bird.
Which makes me slightly suspicious that the ground stuff isn’t turkey at all and instead is hideous pink slime made of….something unmentionable.
Regardless, that unmentionable-substance-that-may-or-may-not-be-turkey tasted pretty delicious in this quick, easy and nutritious mid-week meal.
Asian Turkey Burgers (makes 3 med, 4 small burgers)
- 12 oz ground turkey
- 1 green/spring onion, chopped
- 1 tsp grated ginger root
- 1 clove garlic, minced
- 2 tsps liquid aminos (or soy sauce)
- 1 1/2 tbsps fresh cilantro, roughly chopped
- 1/4 cup coconut oil, ghee or butter
- Stir together the turkey with the rest of the ingredients (minus the coconut oil). Once thoroughly combined, grab a handful and shape into a ball then flatten to get a burger shape (if your turkey is like mine it’ll be sticky and hard to use, don’t worry – it’ll be firm when it comes to the cooking). Repeat until you’ve three medium burgers, or four small.
- Chill in the fridge for at least 15 minutes.
- Heat the coconut oil in a large frying pan over a high heat. When the fat is hot, carefully add the burgers to the pan. Cook until browned (about 3-4 minutes) then flip and brown the other side.
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