Banh Mi Turkey Burgers

Do you need to shake up your dinner routine a bit? Are you in a menu rotation rut? Do you love trying new flavors and experimenting with "fusion"? Then this recipe is for you!! This got two thumbs up from everyone at our dinner table, and the leftovers were great, too.

This recipe does require a little planning ahead, because the vegetables need time to pickle. You can get those ready the night before, the morning of, or even a day before. After that, this comes together really quickly - whip up the burgers, mix up a spicy sauce (only 2 ingredients!) and quickly toast the buns, and you are ready to go.

My family loves traditional banh mi (made with pork) but we really enjoyed this turkey burger version. It's a great way to get lots of veggies ON your burger, and a wonderful combination of flavors. Fusion away, baby!

Banh Mi Turkey Burgers

• 1 

  carrot, sliced into matchsticks

• 1 

  cucumber, sliced into matchsticks

• 1 

  jalapeño, thinly sliced

• 1/4 cup 

  rice vinegar

• 1/4 cup 

  water

• 1 Tbsp. salt

• 1 Tbsp. 

  plus 1 tsp. sugar (divided)

• 1/4 c. 

  mayonnaise

• 2 Tbsp. 

  sriracha, divided

• 2 lb. 

  ground turkey

• 1 Tbsp. 

  fish sauce

• 2 

  cloves garlic, finely chopped

• 2 

  green onions, thinly sliced

• 1 1/2 tsp. 

  cornstarch

• 2 Tbsp. 

  toasted sesame oil or vegetable oil

• 6 

  brioche hamburger buns

• Fresh cilantro leaves 

• 
  
• In a medium bowl, combine cucumber, carrot, jalapeño slices and salt. Add vinegar, water, and 1 Tbsp. sugar. Mix until combined and chill for at least 6 hours to meld the flavors and perfectly pickle the vegetables. (You can also do this a day or two ahead of time.) 
• 
  
• For the spicy mayo, mix together mayonnaise and 1 Tbsp. Sriracha, adding more hot sauce if desired. 
• 
  
• For the burgers, in a medium bowl combine the turkey, remaining 1 tablespoon of Sriracha, cornstarch, fish sauce, remaining 1 tsp. sugar, garlic and green onions. Mix with your hands just until all combined, and be careful not to overmix. Season meat with salt and pepper. Divide the mixture into six equal patties. Heat sesame oil (or vegetable oil) in a large skillet over medium heat. Cook the burgers, flipping once, until cooked through, about 4 to 5 minutes per side. As the burgers begin to brown, add about 1/2 cup water to the pan and cover. Cook for a few minutes or until the internal temperature is 165 degrees F. 
• 
  
• To serve, top each brioche bun with a burger patty, a generous slathering of spicy mayo and a scoopful of pickled vegetables. Garnish with cilantro leaves. (I like to lightly toast the buns first - just on a dry skillet over medium low heat - do watch them carefully so they don't burn.)