Ingredients
| 1 | (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast |
| 1 | clove garlic, finely minced |
| 1 | tablespoon finely chopped fresh ginger, peeled |
| 1 | teaspoon finely grated super fresh lemongrass |
| 1 | tablespoon chopped fresh cilantro |
| 2 | tablespoons low-sodium soy sauce, divided |
| 6 | drops toasted sesame oil, divided |
| 1 | cup shredded cabbage |
| 1 | large carrot, finely grated |
| ½ | cup orange juice |
| 8 | whole leaves iceberg lettuce |
| whole cilantro leaves, if desired | |
| toasted sesame seeds, if desired |
Directions
Heat grill on medium-high heat.
In large bowl, combine turkey, garlic, ginger, lemongrass, cilantro, 1 tablespoon soy sauce and 3 drops toasted sesame oil; mix well. Form turkey mixture into tight balls approximately 2½ ounces each; there should be 8 balls. Flatten them into patties about ½-inch thick. Brush grill lightly with oil. Place turkey patties on grates.
Grill 5 to 6 minutes on each side or until well-done, 165ºF. as measured by a meat thermometer.
In medium bowl combine cabbage and carrot. Add orange juice, remaining 1 tablespoon soy sauce and 3 drops toasted sesame oil; mix well.
Place turkey patty into each lettuce leaf and mound cabbage and carrot mixture on top. Garnish with cilantro and toasted sesame seeds, if desired.
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