thai turkey burgers

Step 1

Coarsely chop the green chili and shallot.

Step 2

Combine the chopped green chili, shallot, garlic and cilantro sprigs in a small food processor and process until finely chopped. You can use a knife for this as well. Just make sure everything is super finely chopped.

Step 3

Prepare your garnishes. Slice some tomatoes (2 per burger unless the tomatoes are really big. Thinly slice some red onion. Wash the lettuce.

Step 4

Light your barbecue. You want it set up for high, indirect heat.

Step 5

Combine the kewpie mayonnaise and sambal oelek. Mix thoroughly. The easiest special sauce of all time is ready to go.

Step 6

Combine the ground turkey, fish sauce, chopped chili/shallot/cilantro/garlic mixture, black pepper and two tablespoon of toasted rice powder. Mix with your hands. Yes. Your hands. They are without a doubt the best cooking tool you own.

Step 7

This is where you need to make a judgement call. You want the turkey mixture to hold together. Try making a patty. If it is too wet add more toasted rice powder. You want it just dry enough to hold together from the plate to the grill if you use both hands to move it and are careful. I find 3 tbsp to be about the minimum for the ground turkey I get here.

Step 8

Once you are happy with the texture of your turkey mixture form it into 6 equal patties and transfer to a plate.

Step 9

Place the burgers over indirect heat. That means build the fire on one side and put the burgers on the other side. Use both hands to move the patties. Be careful. Salt liberally. That's important. Don't go overboard on the healthy thing.

Step 10

Cover the grill. Cook for about 7-8 minutes. Once they are firm enough to move flip them carefully. Season the second side with salt. Cook another 5 minutes. They should be fairly firm at this point (internal temperature around 130F). Note that 130F is not the target final temperature. This is just an indication they should be firm enough to handle.

Step 11

Move the patties to the direct heat zone. Cook them for thirty seconds to one minute. You want them to colour up. You don't want them to burn. Once they are browned to your satisfaction flip them and cook them for about as long as you did on the first side.

Step 12

Return the burgers to the indirect zone and cook until they reach an internal temperature of 160F.

Step 13

Toast your buns. Smear the special sauce onto both sides of each bun. Put the burger on the bottom and top with the tomatoes then the onions and finally the lettuce. A little salt and pepper on the tomatoes is a nice touch. Enjoy!