Ginger Turkey Burgers & Soy Mayo with Roasted Carrots & Marinated Cucumbers
Family Friendly

Ginger Turkey Burgers & Soy Mayo

with Roasted Carrots & Marinated Cucumbers

35 MIN
+$1.95/serving 2 Servings
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  • with Ground Turkey
    includes 10 oz No Added Hormones, Antibiotic-Free Ground Turkey View recipe
  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef
  • with Ground Beef

    From the Test Kitchen

    These vibrant turkey burgers get a lift from fresh ginger and scallions folded right into the patties, plus a crisp refreshing topper of cucumber marinated in rice vinegar. You'll serve the burgers with a side of roasted carrots seasoned with togarashi for a subtle smokiness and citrusy zing.
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    • Nutrition
      PER SERVING
    • Calories
      740 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Ginger Turkey Burgers & Soy Mayo with Roasted Carrots & Marinated Cucumbers
    Title
    • 10 oz Ground Beef
    • 2 Potato Buns
    • ¾ lb Carrots
    • 2 Tbsps Soy Glaze
    • 1 Persian Cucumber
    • 2 Scallions
    • 1 Piece Ginger
    • ¼ cup Panko Breadcrumbs
    • 2 Tbsps Mayonnaise
    • 1 Tbsp Soy Sauce
    • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
    • 1 Tbsp Rice Vinegar
    time-saving
    tips & techniques
    Prepare & roast the carrots
    1 Prepare & roast the carrots

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots; halve crosswise, then quarter lengthwise. Transfer to the sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the togarashi to coat (you may have extra). Toss to coat; arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Prepare the remaining ingredients
    2 Prepare the remaining ingredients

    Meanwhile, peel the ginger; finely chop to get 2 teaspoons (you may have extra). Thinly slice the scallions, separating the white bottoms and hollow green tops. Thinly slice the cucumber into rounds; place in a bowl. Add the vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the soy sauce, soy glaze, and mayonnaise. Halve the buns.

    Form & cook the patties
    3 Form & cook the patties

    In a bowl, combine the beef, breadcrumbs, chopped ginger, sliced white bottoms of the scallions, and half the soy mayo; season with salt and pepper. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Loosely cover the pan with foil and cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface.

    Toast the buns & serve your dish
    4 Toast the buns & serve your dish

    Add the halved buns, cut side down, to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, remaining soy mayo, cooked patties, and marinated cucumber (discarding any liquid). Serve the burgers with the roasted carrots on the side. Garnish with the sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Prepare & roast the carrots
    1 Prepare & roast the carrots

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots; halve crosswise, then quarter lengthwise. Transfer to the sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the togarashi to coat (you may have extra). Toss to coat; arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    2 Prepare the remaining ingredients

    Meanwhile, peel the ginger; finely chop to get 2 teaspoons (you may have extra). Thinly slice the scallions, separating the white bottoms and hollow green tops. Thinly slice the cucumber into rounds; place in a bowl. Add the vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the soy sauce, soy glaze, and mayonnaise. Halve the buns.

    Prepare the remaining ingredients
    Form & cook the patties
    3 Form & cook the patties

    In a bowl, combine the beef, breadcrumbs, chopped ginger, sliced white bottoms of the scallions, and half the soy mayo; season with salt and pepper. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Loosely cover the pan with foil and cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface.

    4 Toast the buns & serve your dish

    Add the halved buns, cut side down, to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, remaining soy mayo, cooked patties, and marinated cucumber (discarding any liquid). Serve the burgers with the roasted carrots on the side. Garnish with the sliced green tops of the scallions. Enjoy!

    Toast the buns & serve your dish
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