This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is NOT safe for those who are sensitive to gluten.
"Anybody who doesn't think that the best hamburger place in the world is in his home town is a sissy."
-Calvin Trillin, Author
These are such savory and delicious burgers you’ll want to have them often. Sweet, salty, tart and umami all at once with being juicy and tender as any burger should be.
The gnarly looking root comes from a plant grown in subtropical and tropical areas (most ginger in U.S. markets comes from Jamaica).
Higher quality young ginger roots are harvested in the spring and are more readily available in specialty or Asian markets. It has a thin, light tan skin and has a less woody texture than the more common mature ginger root. The trade off is that mature ginger is available in most supermarkets today.
The tougher skin of older root must be peeled off completely. Smooth skin that appears slightly moist is a sign of freshness. Ginger root will only keep for at most 2 weeks in the fridge and you can tell it's not fresh when the skin begins to wrinkle. It does freeze but with it being widely available it's best to just buy the amount that you will need for a particular recipe.
Servings = 2 | Serving size =1 quarter pound hamburger
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16.
This recipe does not make very good leftovers.
|1 clove||garlic (minced)|
|1 small||shallot (minced)|
|1 Tbsp||ginger (peeled and minced)|
|1/4 cup||lime juice|
|1/8 tsp||cayenne pepper|
|fresh ground black pepper (to taste)|
|8 ounces||ground turkey (breast is better)|
|2 tsp||olive oil|
|1 Tbsp||hoisin sauce|
|1 tsp||brown sugar|
|1 tsp||low-sodium soy sauce|
|1/8 tsp||red pepper flakes|
|spray olive oil|
|2||whole wheat or gluten-free hamburger buns|
Mix together the garlic, shallot, ginger, lime juice, cayenne pepper, salt, pepper and ground turkey until well blended. Pat into two hamburger patties.
In a separate bowl mix together the hoisin sauce, olive oil, brown sugar, soy sauce and red pepper flakes.
Preheat the grill or preheat the oven to 400°F. Place a grill pan in the oven while it preheats. When the grill or oven is hot spray the grill (or grill pan) lightly with oil. Place the burgers on the grill and then spoon a little bit of the basting sauce over each burger.
Cook for about 5 minutes and turn. Baste again and cook for another 3 minutes. Baste and turn and then baste again using up the remainder of the sauce. After about 3 - 5 minutes turn one final time and then serve on toasted buns.
Serving size = 1 quarter pound hamburger
Servings = 2
Amount Per Serving
|Calories 354||Calories from Fat 69|
|% Daily Value|
|Total Fat 8g||12%|
|Saturated Fat 1g||7%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 34g||11%|
|Dietary Fiber 4g||15%|
|Vitamin A 5%||Vitamin C 18%|
|Calcium 8%||Iron 17%|
|Vitamin K 4 mcg||Potassium 560 mg|
|Magnesium 78 mg|