About recipe

These turkey burgers are a great way to incorporate some new flavors and probiotics into a classic meal. Korean chili paste, or gochujang, is a fermented spicy condiment made from red chiles, soybeans and salt. It will keep indefinitely in your refrigerator! The kimchi provides probiotics to strengthen your immune system and digestive health.

Tips:

• You can find Korean chili paste in Korean or Asian markets. Some larger supermarkets carry a bottle of gochujang sauce.
• To make a substitute, combine 2 tablespoons white miso with 2 tablespoons of Asian-style chili sauce, like sriracha, and 2 teaspoons of molasses.

Ingredients (serves 4)

• 1 pound 93% lean ground turkey
• 3 scallions, sliced
• 8 teaspoons Korean chili paste (gochujang) divided**
• 1 teaspoons toasted sesame oil
• 2 tablespoons low-fat mayonnaise or plain Greek yogurt
• 12 slices cucumber
• 1 cup kimchi
• 4 small whole-wheat hamburger buns, toasted (if desired)

** Contains soy

Preparation

1. Preheat grill, griddle, or skillet to medium-high heat.
2. Combine turkey, scallions, 5 teaspoons gochujang (Korean chili paste), and sesame oil in a medium bowl. Gently mix with your hands—do not over-mix. Form into 4 burgers, about 4 inches wide.
3. Oil your grill or skillet. Cook burgers for about 3-4 minutes per side, or until a thermometer inserted into the center of the burger reaches 165 degrees. Let burgers rest for about 5 minutes.
4. While burgers are cooking, combine mayonnaise (or Greek yogurt) and remaining 3 teaspoons of the gochujang in a small bowl.
5. To assemble, place the burger on the bun with 2 teaspoons of the mayonnaise mixture, 3 cucumber slices, and 1/4 cup kimchi.