In the fresh meat case
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Prep Time: 0 min
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Cook Time: 30 min
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Serves 6
- 431
Calories
- 14G
Protein
- 954MG
Sodium
- 3.5G
Sat.fat
- 4G
Sugar
In the fresh meat case
Ingredients
1 cup rice wine vinegar
2 tbsp. granulated sugar
1/2 tsp. salt
1 carrot, peeled and cut into matchsticks
3-inch piece daikon radish, peeled and cut into matchsticks
1/2 English cucumber, thinly sliced
1/3 cup light mayonnaise
1 tbsp. Sriracha
1/3 cup hoisin sauce
6 oz. pate
6 soft hamburger buns
Fresh cilantro sprigs
Combine
Whisk vinegar with sugar and salt. Place the carrot, radish and cucumber in a 2 cup jar; pour vinegar mixture over top. Cover and refrigerate for at least 1 hour or up to 3 days. Stir mayonnaise with Sriracha; set aside.
TIP Substitute red radishes for the daikon.
Combine
Whisk vinegar with sugar and salt. Place the carrot, radish and cucumber in a 2 cup jar; pour vinegar mixture over top. Cover and refrigerate for at least 1 hour or up to 3 days. Stir mayonnaise with Sriracha; set aside.
TIP Substitute red radishes for the daikon.
Grill
Prepare turkey burgers according to package directions. Baste with hoisin sauce during the last 5 minutes of cooking.
Grill
Prepare turkey burgers according to package directions. Baste with hoisin sauce during the last 5 minutes of cooking.
Serve
To assemble burgers, spread pate on the bottom half of each bun. Top with a turkey burger, a dollop of mayonnaise mixture and some drained pickled vegetables. Garnish with sprigs of cilantro.
TIP Use liverwurst instead of pate.
Serve
To assemble burgers, spread pate on the bottom half of each bun. Top with a turkey burger, a dollop of mayonnaise mixture and some drained pickled vegetables. Garnish with sprigs of cilantro.
TIP Use liverwurst instead of pate.
Banh Mi Turkey Burgers
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