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Recipes Nugget Markets Signature Recipes

Mini Turkey Burgers with Miso-Tofu Mayo

Prep time
20 minutes PT20M
Cook time
10 minutes PT10M
Yield
Serves 6, 2 burgers per guest
Difficulty
2 out of 5 on the difficulty scale
Nugget Markets signature recipes

Ingredients

  • Turkey Burgers:
  • 1¼ lbs. ground turkey
  • ¼ cup panko (Japanese-style bread crumbs)
  • 2 tablespoons mirin rice wine
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons red curry paste
  • ¼ teaspoon Gourmet Garden Ginger Spice Blend
  • ¼ teaspoon GIA Garlic Purée
  • ¼ teaspoon Gourmet Garden Lemongrass Herb Blend
  • Sprouted Wheat Bread or mini-rolls of choice*
  • Miso-Tofu Mayo:
  • 1, 14 oz. package silken tofu, drained and cubed
  • 1 tablespoon yellow miso paste
  • 1 teaspoon soy sauce
  • 1 teaspoon rice wine vinegar

Preparation

Whisk together mirin, soy, curry and seasonings; add turkey and mix thoroughly, then add panko to bind. Divide turkey mixture into 1-oz. portions, then shape into patties and refrigerate until just prior to cooking.

Prepare Miso-Tofu Mayo. Combine "mayo" ingredients together into a blender, puréeing until smooth. Refrigerate in tightly sealed container; store up to 1 week.

Fry turkey patties in a large non-stick skillet over medium-low heat for 5-6 minutes on each side.

Spread Miso-Tofu Mayo on top and bottom of bread or roll. Place one patty onto half the bread, top with other half.

*Use sliced Sprouted Wheat Bread by Alvarado Street Bakery as a healthy alternative to traditional rolls. Cut 1½- to 2-inch rounds out of slices and toast lightly in the oven for added crunch.

Techniques used in this recipe:

fry
fry: to cook in fat or oil over direct heat.

Glossary:

curry

A mixture of spices used primarily in Indian and Indonesian cuisines; may include turmeric, coriander, cumin, cayenne or other chiles, cardamom, cinnamon, clove, fennel, fenugreek, ginger, and garlic. Also, a dish seasoned with curry or curry paste.

Pair with

  • Viognier

    Viognier is responsible for the prestigious wine Condrieu and is quickly gaining popularity with Californian producers. Its aromas suggest exotic honeysuckle and stone fruit, and it has a lanolinish flavor with a heavy, oily texture.

  • Mourvedre

    Mourvedre is one of the four important grapes of Chåteauneuf-du-Pape. It is also a major blending grape in other Rhone, Provence and Languedoc-Roussillon wines. When in Spain, listen carefully - you may hear it called Monastrell.

  • Sangiovese

    Responsible for the three great wines of Tuscany: Chianti, Vino Nobile di Montepulciano and Brunello di Montalcino, Sangiovese is Italy's most famous grape.

  • Verdejo

    Grown in the north-central Spanish province of Ruenda. Responsible for one of Spain's top dry wines, Verdejo becomes nutty and honeyed with age - its aromas suggest pear.