This was inspired by a recipe from "Thin for Good", called Bangkok Burgers. I liked the idea of adding fish sauce and cilantro to a light meat such as ground turkey, but it turned out dry and crumbly. So I mixed with ground pork to keep it moist. Added a few other things, a little of this .. a bit of that. The recipe is totally changed, and now kinda my own
They turned out really delicious, and the leftovers reheated well.
Enjoy!
Doreen
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Thai Burgers with Tangy Cucumber Salsa
makes 4 burgers
1/2 lb each grd pork & turkey (or 1 lb of any grd meat)
zest from 1 large lime, finely chopped
½ tsp Asian chili-garlic sauce (no sugar) or ¼ tsp dried chili flakes
1 tsp finely grated fresh ginger
2 Tbsp finely chopped green coriander (cilantro)
2 tsp Thai fish sauce (or tamari soy sauce)
- Mix all ingredients in a small bowl. Shape into 4 burgers, and grill 10 min per side for well-done. Note: this tastes better if mixture is allowed to stand, refrigerated, for 30 minutes or longer before cooking.
- Remove burgers to plate and serve with Tangy Cucumber Salsa
Tangy Cucumber Salsa
1 cup seeded and finely chopped cucumber
1 Tbsp Thai fish sauce (or tamari soy sauce)
juice from 1 large lime
1 tsp Asian chili-garlic sauce (or ½ tsp dried chili flakes)
2 Tbsp finely minced fresh coriander (cilantro)
few drops stevia or 1 tsp equivalent sweetener
- Mix all ingredients in a small bowl. Refrigerate until ready to use.
- For the burgers (each, ie ¼ recipe) ...
Total: 206 calories
Fat: 13.5g
Carbs: 0.5g
Fiber: tr.
ECC: 0.5g
Protein: 21g
- For the salsa (per ¼ recipe) ...
Total: 10 calories
Fat: 0.3g
Carbs: 2.5g
Fiber: 0.5g
ECC: 2g
Protein: 0.5g
Thai Burgers with Tangy Cucumber Salsa
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