Yield: 6 servings
Measure | Ingredient |
---|---|
\N \N | === FOR PICKLED CUCUMBERS === |
½ cup | Distilled white vinegar |
2½ tablespoon | Light brown sugar -; (firmly packed) |
1¼ teaspoon | Salt |
¾ teaspoon | Dried hot red pepper flakes |
1 \N | Seedless cucumber -; (abt 1 lb), sliced |
\N \N | ; very thin |
\N \N | === FOR BURGERS === |
2 \N | Garlic cloves |
1½ teaspoon | Finely-chopped peeled fresh gingerroot |
½ cup | Chopped fresh coriander |
½ cup | Chopped fresh mint leaves |
½ cup | Chopped fresh basil leaves |
3 tablespoons | Fresh lime juice |
3 teaspoons | Sugar |
2 \N | Flat anchovy fillets |
2 pounds | Ground turkey |
¼ cup | Fresh bread crumbs |
¼ teaspoon | Cayenne; or to taste |
4 \N | Sesame hamburger buns or onion rolls; split and toasted |
Make pickled cucumbers: In a small bowl stir together all pickled cucumber ingredients except cucumber until sugar and salt are dissolved. Add cucumber, stirring to coat well, and marinate 30 minutes. Make burgers: Prepare grill. Into a food processor with motor running, drop garlic and gingerroot. Add coriander, mint, basil, lime juice, sugar and anchovy fillets and blend well. In a bowl combine turkey, herb mixture, bread crumbs and cayenne and form into six 1-inch-thick patties. Season burgers with salt and pepper to taste and grill on an oiled rack set 5 to 6 inches over glowing coals 6 minutes on each side, or until just cooked through.
Drain cucumbers. Transfer burgers to buns or rolls and top with pickled cucumbers. This recipe yields 6 servings.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8708)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@...
05-17-1999
Per serving: 242 Calories (kcal); 13g Total Fat; (47% calories from fat); 27g Protein; 4g Carbohydrate; 120mg Cholesterol; 597mg Sodium Food Exchanges: 0 Grain(Starch); 3½ Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Sara Moulton
Converted by MM_Buster v2.0n.