Lemongrass Turkey Burgers

with Creamy Asian Slaw & Sesame-Broccoli Salad

4 Servings

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From the Test Kitchen

Lemongrass is an incredible variety of tallgrass native to tropical Asia. In the wild, it looks much like other tallgrass plants. But when its rough, pale-green stalks are peeled down to their soft, white cores, they unleash a potent, herbaceous, lemony flavor. In this dish, you’ll build that flavor into turkey burgers, cooking lemongrass together with other traditional Asian aromatics, like ginger and scallions. The result is a simply delicious take on an American standard.

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Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

1¼ lbs Ground Turkey
4 Sesame Seed Buns
3 Scallions
3 cloves Garlic
1¼ lbs Broccoli
1¼ lbs Red Cabbage
1 stalk Lemongrass
1 bunch Cilantro
2 Tbsps Sesame Oil
2 Tbsps Soy Sauce
1 2-Inch Piece Ginger
1 Tbsp Black Sesame Seeds
1 Tbsp Rice Vinegar
½ cup Light Mayonnaise
⅓ cup Breadcrumbs

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of water to boiling on high. Peel and mince the garlic and ginger. Trim off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Cut off and discard both ends of the lemongrass; peel away and discard the fibrous, outer layers until you reach the white, pliable core. Mince the core. Cut the broccoli into florets. Finely chop the cilantro leaves and stems. Thinly slice the cabbage; lightly season with salt.

2 Cook the aromatics:

In a large pan (nonstick, if you have one), heat 1 tablespoon of oil on medium-high until hot. Add the garlic, ginger, white bottoms of the scallions and lemongrass; season with salt and pepper. Cook, stirring occasionally, 1 to 3 minutes, or until softened and fragrant. Transfer to a plate and spread into a single, even layer. Set aside to cool for about 5 minutes. Wipe out the pan.

3 Cook & dress the broccoli:

While the aromatics cool, add the broccoli to the pot of boiling water. Cook 4 to 6 minutes, or until bright green and tender. Drain thoroughly and transfer to a medium bowl. Toss with the rice vinegar, sesame seeds and half the sesame oil; season with salt and pepper to taste. Set aside.

4 Make the slaw:

While the broccoli cooks, in a medium bowl, combine the salted cabbage, mayonnaise, half the green tops of the scallions, half the cilantro, half the soy sauce and remaining sesame oil. Toss to coat; season with salt and pepper to taste. Set aside.

5 Make the burgers:

In a medium bowl, combine the ground turkey, breadcrumbs, cooled aromatics and the remaining soy sauce, green tops of the scallions and cilantro; season with pepper. Using your hands, form the mixture into four ¾-inch-thick patties. In the same pan used to cook the aromatics, heat 2 teaspoons of oil on medium-high until hot. Add the patties; cook 3 to 4 minutes per side, or until cooked through. Transfer to a plate. Wipe out the pan.

6 Finish & serve your dish:

In the same pan used to cook the burgers, heat 2 teaspoons of oil on medium until hot. Working in batches, add the buns, cut sides down. Toast 20 to 30 seconds, or until lightly browned. Transfer to a clean, dry work surface. Divide the burgers and some of the slaw (you will have extra slaw) between the toasted buns. Transfer to a serving dish. Serve with the dressed broccoli and remaining slaw on the side. Enjoy!