So summer has begun; however, I don’t think Vancouver has caught on yet. I look outside and all I want to do is nap.. This has been going on ever since I got home from university sadly. I ran out of room on my camera taking photos today so I had to do some searching for another memory card. Nothing is where it should be in my room, but I finally found one I didn’t even know existed. I loaded the photos onto my computer and found some shots I had taken in Bali a year before. These photos blew my mind, I did not even know a sunset could be this beautiful. It was a nice change of scenery from the gloomy skies of Vancouver city, so I just had to share with all of you.
Turkey buyers are a lot lighter tasting than beef burgers. In these ones I used Asian herbs and spices for lots of added flavour and pine nuts for a healthy crunch. Make sure the burgers are cooked thoroughly if you barbecue them. Hamburger buns can be used, but its an unsaid tradition in my house that we use toast instead of buns when making burgers.
Sorry for the lack of photos in this post, it completely slipped my mind..
Wasabi Turkey Burger
- 1 Package Ground Turkey
- 1 Shallot or small onion chopped
- 1/4 Cup green onions
- 1 Garlic clove
- 1 Tbsp chopped cilantro leaves
- 1 Tbsp soy sauce
- 2 Tsp sesame oil
- 1 Tbsp pine nut
- 2 Tbsp Olive Oil
- Salt and Pepper
- 2 Tsp wasabi paste
- 1/4 Cup mayonnaise
- 2 Tbsp Pickled Ginger
Line a baking sheet with parchment paper.
Place turkey, pine nuts, green onions, ginger, cilantro and soy sauce in a large bowl and mix by hand until well combined (or combine using an electric mixer). Place a 4-inch ring mould or cookie cutter onto the baking sheet. Spoon enough of the turkey mixture into the mould to fill it 1 inch full. Repeat until you have 4 equal rounds. The burgers can be covered and refrigerated for up to 3 hours.
Preheat a frying pan on medium heat, then add 2 Tbsp of oil. Place the burgers in the pan and cook until the bottoms are browned, 4 to 5 minutes. Turn them over and continue cooking until they are firm to the touch, another 5 to 8 minutes
In a small bowl, combine mayonnaise and wasabi paste. Set aside.
Gently toast hamburger buns, or bread. Spread each half with some of the wasabi-mayonnaise mixture, then place a hot burger on the bottom half of each bun. Top the burgers with a dollop of ketchup, a slice of lettuce and don’t forget a few slices of pickled ginger and the top half of the bun.
Serve immediately and enjoy!