Southeast Asian Turkey Burgers

These are a nice easy solution when you’re having a Vietnamese Pork Roll craving but don’t have the energy to do all the prep required in a Vietnamese Chicken Roll or the like… This is definitely one of my favorite burgers. The recipe started over at Epicurious, but has been added to and modified a bit…

Southeast Asian Turkey Burgers
   4 - 5 fresh lemongrass stalks, edible portion minced
   4 garlic cloves, chopped
   3/4 cup minced shallots
   4-5 tablespoons finely chopped peeled ginger
   3 fresh serrano chiles, finely chopped, including seeds
   4 tablespoons Asian fish sauce, divided
   3 pounds ground turkey
   1/2 cup fresh lime juice
   6 tablespoons vegetable oil
   1 teaspoon sugar
   1 teaspoon dried hot red-pepper flakes
   8 kaiser rolls, split and grilled
   1 batch lime mayonnaise (recipe below)
   4-6 cups mixed fresh mint, basil, and cilantro leaves
   1 English cucumber, sliced on the bias into ~1/4-inch slices
   6 carrots, julienned
   4 long red chilies, thinly sliced

In a food processor, finely grind the lemongrass, garlic, shallots, ginger, and chiles with 2 tablespoons fish sauce, scraping down the sides of the bowl frequently, until a pastev forms. Mix this paste together with the turkey using your hands until just combined (do not overmix), then form into 8 equal patties
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Chill the patties, covered with plastic wrap, for at least 4 hours (to allow flavors to develop and to improve structural integrity).

Meanwhile, in a jar with a tight-fitting lid, combine the lime juice, oil, sugar, red-pepper flakes, 1/8 teaspoon salt, and remaining 2 tablespoons fish sauce and shake to combine until sugar is dissolved. Preheat a gas grill, then grill the patties, covered only if using a gas grill, turning once, until just cooked through, 10 to 12 minutes total. Lightly toast the sliced buns on the grill when you finish cooking the burgers.

For each burger: Shake the dressing to re-combine, then drizzle the cut sides of the bun evenly with ~1 tablespoon sauce, then spread desired amount of lime mayonnaise on one or both buns. Top with a patty and 1/2 cup mixed herbs. Combine desired amounts of herbs, cucumber, carrots, and chilies in a small bowl and toss with the dressing. Place cucumber slices on the bottom bun, then top with the burger followed by remaining herbs and vegetables. Top with the other half of the bun and serve.


Lime Mayonnaise
   6 egg yolks
   2-3 teaspoons Dijon mustard
   juice of 3/4 – 1 lime (to taste)
   1/2 – 3/4 cup light-flavored oil
      salt and pepper (to taste)

Blend egg yolks, mustard, and lime juice in a blender. With motor still running, slowly drizzle in the oil to form an emulsion. Season to taste with salt and pepper. Refrigerate until ready to use.