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Kimchi Turkey Burgers

  • Ground
  • Snack
  • Entertaining
  • Everyday
  • 30 minutes or less

These juicy turkey burgers can be grilled or pan fried to perfection for a fun Friday night dinner with family or friends. An easy spin on Kimchi makes a wonderful quick addition to add flavour and crunch to this dish. 

Prep Time

15 minutes

Cook Time

12 minutes

Total Time

27 minutes

Yield

4 servings

Ingredients

  • 2 cups (500 mL) coleslaw mix
  • 1/2 tsp (2 mL) each, salt and granulated sugar
  • 3 tbsp (45 mL) seasoned rice vinegar
  • 3 cloves garlic, minced and divided
  • 1 tbsp (15 mL) sesame oil, divided
  • 1 tsp (5 mL) Sriracha sauce, divided
  • 1 pkg (450 g) ground Ontario turkey
  • 1/2 cup (125 mL) panko breadcrumbs
  • 2 tbsp (30 mL) chopped fresh cilantro
  • 1/2 cup (125 mL) julienned cucumber

Spiced Yogurt Mayonnaise:

  • 2 tbsp (30 mL) each, light mayo and 0% plain Greek yogurt
  • 2 tsp (10 mL) Sriracha sauce
  • Pinch salt

Instructions

  • Spiced Yogurt Mayonnaise: In a bowl, stir together mayonnaise, yogurt, Sriracha and salt. Cover and refrigerate until ready to use.
  • Kimchi Mix: In a bowl, toss coleslaw mix with salt and sugar; let stand for 10 minutes. Stir in vinegar, 2 cloves of garlic and 1 tsp (5 mL) of sesame oil and 1/2 tsp (2 mL) of the Sriracha sauce; set aside.
  • Burgers: In a large bowl, combine turkey, breadcrumbs, cilantro with remaining 2 tsp (10 mL) of sesame oil, 1 clove of garlic and 1/2 tsp (2 mL) of the Sriracha. Add 1/2 cup (125 mL) of the kimchi mixture and mix well. Shape into 4 patties.
  • Pan fry or grill over medium heat, turning once, for about 12 minutes or until no longer pink inside.
  • Top each burger with remaining kimchi mixture, cucumbers and Spiced Yogurt Mayonnaise to serve.
  • Slider Option: Make 12 smaller bite-size burgers for an easy appetizer.

Chef's Tips

  • For a less spicy yogurt mayonnaise, reduce the Sriracha to 1 tsp (5 mL).

Need More Help?

Learn everything you need to know about selecting, preparing, and cooking whole turkeys.

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