Lemongrass-Ginger Turkey Burgers

with Roasted Sweet Potatoes & Black Garlic Mayo

45 MIN

4 Servings

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From the Test Kitchen

These Asian-inspired turkey burgers get a lift from fresh lemongrass and ginger—sautéed first, then folded right into the patties. The burgers get another vibrant layer from a creamy spread of mayonnaise mixed with black garlic, or garlic aged to develop a robust, smoky sweetness.

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Nutrition

PER SERVING
Calories

630 Cals (est.)

View Full Nutrition

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Cook Along

1 Prepare the ingredients & season the mayonnaise:

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. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Cut off and discard the ends of the lemongrass; peel away and discard the fibrous outer layers until you reach the pliable white core. Finely chop the core. Peel and finely chop the ginger. Halve the buns. Peel and finely chop the garlic. In a bowl, combine the mayonnaise and chopped garlic; season with salt and pepper to taste.

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 20 to 22 minutes, or until tender when pierced with a fork. Remove from the oven.

3 Marinate the radishes:

While the sweet potatoes roast, 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. Season with salt and pepper to taste.

4 Cook the aromatics:

While the radishes marinate, 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 ginger; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Transfer to a large bowl. Wipe out the pan.

5 Form & cook the patties:

While the radishes continue to marinate, to the bowl of cooked aromatics, add the turkey, breadcrumbs, and remaining sesame oil; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into four ½-inch-thick patties. Transfer to a plate. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and 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.

6 Toast the buns & serve your dish:

Working in batches if necessary, add the 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, seasoned mayonnaise, cooked patties, and marinated radishes (draining before adding). Serve the burgers with the roasted sweet potatoes on the side. Enjoy!