Jewel's Juicy Turkey Jasmine Burger with Wasabi Mayo

Jewel's Juicy Turkey Jasmine Burger

Recipe by Julie Anne Rhodes

Cucumber salad

• 2x Lebanese cucumbers, peeled and thinly sliced into rounds

• 1/2 red onion, thinly sliced

• 1/4 cup rice vinegar

• 1/8 cup sugar

• 1 teaspoon salt

Burger patty:

• 600g/1 1/4 pounds ground turkey

• 1/3 cup steamed jasmine rice

• 1/4 cup panko breadcrumbs

• 1/4 cup thinly sliced green onions

• 1 large egg

• 1/2 teaspoon sesame oil

• 1 tablespoon soy sauce

• 1 Thai chili or serrano chili, seeded and minced

• 1 teaspoon sugar

• Salt and freshly ground black pepper

• 1 tablespoon peanut oil

• 4 sesame hamburger buns

Wasabi mayonnaise:

• 1/2 cup homemade mayonnaise or store-bought

• 1 teaspoon wasabi powder

• 1/2 teaspoon minced ginger

• 1 teaspoon finely chopped lemon peel

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Buyer's tip: panko breadcrumbs can be found at Asian specialty stores and most supermarkets in the Asian cookery aisle

Directions:

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Step 1 - For cucumber salad: toss cucumbers, onions, rice vinegar, sugar, and salt in a medium sized bowl. Let it marinate at room temperature for 1 hour.

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Step 2 - For burger patty: mix ground turkey, rice, panko breadcrumbs, green onions, egg, sesame oil, soy sauce, chili and sugar very well. Make into 4 patties. Season with salt and pepper.

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Step 3 - Heat peanut oil in a large skillet over medium-high heat. Saute burgers until cooked through, approximately 5 to 6 minutes per side (depending on how thick you make them). Make sure that they are cooked all the way through.

Step 4 - For wasabi mayonnaise: while burgers are cooking, toast buns, and mix mayonnaise with wasabi powder, ginger, and lemon peel in a small bowl.

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Step 5 - To assemble: Drain cucumber salad well. Spread 1 tablespoon of wasabi mayonnaise on toasted bun halves, spread with a layer of drained cucumber salad, then top with burger and cover with bun top.

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