Asian Turkey Burgers

By Eric Welch


6 egg yolks, beaten

3 tbsp minced fresh garlic

3 tbsp peeled and finely chopped fresh ginger

1-1/2 c finely chopped scallions

1/3 c low-sodium soy sauce

1/4 c rice wine vinegar

4 tsp sesame oil

3 tbsp + 4 tsp teriyaki sauce, DIVIDED

2 tsp crushed red pepper flakes

Kosher salt and freshly ground black pepper As needed


8 hamburger rolls, split and lightly toasted



Combine egg yolks, garlic, ginger, scallions, soy sauce, vinegar, oil, 3 Tablespoons teriyaki sauce, red pepper flakes, salt and pepper. Gently mix in ground turkey and thoroughly combine.

Shape into 8 8-ounce patties. Cover and hold for service in the refrigerator.

Grill or broil burgers 4 to 6 inches from heat over medium direct heat. Turn only once.

During the last 2 minutes of grill time, brush each burger with 1/2 teaspoon teriyaki sauce. Cook to an internal temperature of 165 degrees F.

Serve in split toasted buns with chow mein noodles as a garnish. Serve with stir-fried Asian vegetables.