© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 tbsp canola oil
2-1/2 c medium-diced red onions
1 c small-diced celery
1 tbsp peeled and minced fresh ginger root
2 tsp hot chili sauce
2 tbsp minced fresh garlic
3/4 c hoisin sauce
1-1/2 lbs GROUND TURKEY
8 oz fresh or canned diced tomatoes, with juices
1 Medium to Large lime, cut horizontally
1/2 tsp freshly ground black pepper
4 Whole-wheat burger buns, split and lightly toasted
4 Lettuce leaves, washed, dried and shredded
Preheat a large, 12-inch, heavy skillet over medium-high heat. Add oil and spread to coat the skillet. Sauté onions, celery, ginger and hot chili sauce in the hot oil, stirring to coat evenly. Cook about 2 minutes, stirring, until vegetables begin to soften. Add garlic and cook only until the garlic is fragrant, about 60 seconds.
Stir in hoisin sauce and cook for 1 minute. Slowly add ground turkey, in 1/4 pound increments. Cook about 8 minutes, stirring often, with the back of a wooden spoon, to break up the turkey. Sauté until turkey is no longer pink.
Add tomatoes, with juices, to the turkey. Squeeze in the juice of the lime halves. Season with pepper. Stir to combine; reduce the heat to medium-low and cook uncovered for 15 minutes, allowing some of the liquid to evaporate.
Portion a generous serving of Sloppy Tom mixture on each bottom bun half. Sprinkle shredded lettuce on top. Add the bun tops and serve hot.