Lemongrass-Ginger Turkey Burgers with Roasted Sweet Potatoes & Black Bean Mayo

Lemongrass-Ginger Turkey Burgers

with Roasted Sweet Potatoes & Black Bean Mayo

Group Created with Sketch. 45 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 620 Cals/serving
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These vibrant turkey burgers get a lift from fresh lemongrass (a classic ingredient in Southeast Asian cuisine) and ginger—sautéed first, then folded right into the patties.
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ingredients
Lemongrass-Ginger Turkey Burgers with Roasted Sweet Potatoes & Black Bean Mayo
Title
  • 1⅛ lbs Ground Turkey
  • 4 Potato Buns
  • 3 oz Radishes
  • 1 lb Sweet Potatoes
  • 1 stalk Lemongrass
  • 2 Tbsps Mayonnaise
  • 1 Piece Ginger
  • 1 Tbsp Mirin (Salted Cooking Wine)
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Sesame Oil
  • ¼ cup Panko Breadcrumbs
  • 2 Tbsps Black Bean Sauce
Prepare the ingredients & make the black bean mayo
1 Prepare the ingredients & make the black bean mayo

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1/4-inch-thick rounds. Halve the radishes lengthwise, then thinly slice crosswise. Cut off and discard the ends of the lemongrass. Peel away the fibrous outer layers to reach the pliable white core; finely chop the core. Peel and finely chop the ginger to get 2 teaspoons (you may have extra). Halve the buns. In a bowl, combine the mayonnaise and black bean sauce; taste, then season with salt and pepper if desired.

Roast the sweet potatoes
2 Roast the sweet potatoes

Place the sliced sweet potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 23 to 25 minutes, or until tender when pierced with a fork. Remove from the oven.

Marinate the radishes
3 Marinate the radishes

Meanwhile, in a bowl, combine the sliced radishes, mirin, vinegar, and half the sesame oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Cook the lemongrass & ginger
4 Cook the lemongrass & ginger

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped lemongrass and chopped ginger; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a large bowl. Wipe out the pan.

Form & cook the patties
5 Form & cook the patties

To the bowl of cooked lemongrass and ginger, add the turkey, breadcrumbs, and remaining sesame oil; season with salt and pepper. Gently mix to combine. Form the mixture into four ½-inch-thick patties. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the patties. Cook 5 to 7 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 plate.

*An instant-read thermometer should register 165°F.

Toast the buns & serve your dish
6 Toast the buns & serve your dish

Working in batches if necessary, add the halved buns, cut side down, to the pan of reserved fond. 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, black bean mayo, cooked patties, and marinated radishes (discarding any liquid). Serve the burgers with the roasted sweet potatoes on the side. Enjoy!

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Prepare the ingredients & make the black bean mayo
1 Prepare the ingredients & make the black bean mayo

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1/4-inch-thick rounds. Halve the radishes lengthwise, then thinly slice crosswise. Cut off and discard the ends of the lemongrass. Peel away the fibrous outer layers to reach the pliable white core; finely chop the core. Peel and finely chop the ginger to get 2 teaspoons (you may have extra). Halve the buns. In a bowl, combine the mayonnaise and black bean sauce; taste, then season with salt and pepper if desired.

2 Roast the sweet potatoes

Place the sliced sweet potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 23 to 25 minutes, or until tender when pierced with a fork. Remove from the oven.

Roast the sweet potatoes
Marinate the radishes
3 Marinate the radishes

Meanwhile, in a bowl, combine the sliced radishes, mirin, vinegar, and half the sesame oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

4 Cook the lemongrass & ginger

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped lemongrass and chopped ginger; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a large bowl. Wipe out the pan.

Cook the lemongrass & ginger
Form & cook the patties
5 Form & cook the patties

To the bowl of cooked lemongrass and ginger, add the turkey, breadcrumbs, and remaining sesame oil; season with salt and pepper. Gently mix to combine. Form the mixture into four ½-inch-thick patties. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the patties. Cook 5 to 7 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 plate.

*An instant-read thermometer should register 165°F.

6 Toast the buns & serve your dish

Working in batches if necessary, add the halved buns, cut side down, to the pan of reserved fond. 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, black bean mayo, cooked patties, and marinated radishes (discarding any liquid). Serve the burgers with the roasted sweet potatoes on the side. Enjoy!

Toast the buns & serve your dish