Tuesday, September 6, 2011

Thai Turkey Burgers with Peanut Slaw

I've always contended that September is hotter than August.  No one really believes me, but it's true every year.  Today it's supposed to be almost 100 degrees and in early August we had a beautiful week of 80 degree days.  Grilling is still the go-to cooking method at least for a few more weeks.  Little cleanup afterward and the heat dissipating into the air instead of into my kitchen - Yes, I'll take that!

Thai is my favorite Asian cuisine with it's balance of sweet-sour-salty-spicy as I've mentioned before. It also uses lots of fresh herbs (basil and mint especially) which are prevalent in my wine barrel garden. Combined with the fact that it pairs well with refreshing rosés (not white zinfandel, real rosé) and crisp white wines that are so much more appealing than heavy reds during the heat, I naturally think this direction when considering the ground turkey in my freezer.  Thai flavored ground turkey sort of stir-fry doesn't sound appealing at all, but a Thai burger with peanut slaw! Now that I can do.  My favorite locally produced rosé (Ledgewood Creek Vineyard, check it out) is chilling in the fridge so it's officially a "GO".

Feel free to sub ground chicken or pork for the turkey.  Beef will be heavy, but you can always try it.  The Peanut Slaw also makes a refreshing salad when tossed with cooked buckwheat, whole wheat or rice noodles and is a perfectly acceptable vegetarian meal.

CWYG Stats
Veggie Box Items - Purple carrots, cabbage, Armenian cucumbers (yum!  Look for them) basil & mint from garden
CWYG Items - ground turkey, Thai red curry paste, ginger, garlic, green onions, peanut butter, tamari (can use soy) sauce, rice wine vinegar, brown sugar, chile garlic paste

Thai Turkey Burgers with Peanut Slaw
1 1/2 lbs ground turkey (organic or look for hormone-, steroid-, and antibiotic-free)
2 tbsp Thai red curry paste
1 tbsp minced garlic
2 tbsp minced ginger
1/2 cup chopped green onions
1 tsp salt
1 egg, lightly beaten
4 whole wheat buns

Peanut Slaw
1/2 cup peanut butter (creamy, chunky, it just doesn't matter.)
1/4 cup very hot water
1/4 cup brown sugar
2 tbsp tamari sauce (or 1 tbsp soy)
2 tbsp rice wine vinegar
3 cups shredded cabbage
1 cup shredded carrots ( I used purple)
1 cup shredded cucumber (if using grocery store waxed cucumbers, peel, then remove seeds before cutting into matchsticks)
1 cup shredded fresh herbs such as mint and basil (can use cilantro, too if you have it.)

Preheat the grill to medium high.  Or have a grill pan or large skillet ready for cooking on the stove.

Mix together all the turkey burger ingredients (NO, not the buns).  Form into 4-6 burgers using the buns as a decision maker for final size.  Put into the fridge for at least 30 minutes to make handling a little easier.

Meanwhile, prepare the slaw.  Mix the peanut butter, water, brown sugar, tamari and rice wine vinegar in a large bowl until smooth. Add chile garlic sauce to taste if you like it spicy.  Toss in the cabbage, carrots, cucumber and herbs.  Taste and add more salt if necessary.

Grill (or pan saute) for 7-8 minutes on the first side, turning a quarter turn half way through to get good grill marks.  Turn and grill for another 4-5 minutes or until the internal temp is 165 degrees.  Remove and keep warm under a foil tent.  Toast buns on grill or stovetop. 

Place a burger on each bun and top with slaw.  Drizzle with Chile Garlic sauce if desired.
Copyright 2011 Christi Flaherty, TablaVie Cooking Classes

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