Thai Turkey Burger

Thai Turkey Burger
Created by Chef Dale MacKay
½   cup sugar
1   cup rice wine vinegar
1   cup thin cucumber slices
1   pound ground turkey
1   teaspoon garlic, minced
1   teaspoon fresh ginger, minced
¼   cup green onions, chopped
¼   teaspoon turmeric, ground
1   teaspoon jalapeño, finely chopped
3   teaspoons fish sauce
2   teaspoons lime juice
1   teaspoon CO-OP GOLD PURE Organic Sesame Oil
1   teaspoon salt
¼   cup vegetable oil
½   cup mayonnaise
  teaspoons sriracha sauce
4   ACE BAKERY Brioche Gourmet Buns
¼   cup fresh basil leaves
¼   cup fresh mint leaves

Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes

Combine sugar and vinegar in a saucepan and bring to a simmer until sugar dissolves. Cool slightly before adding mixture to cucumber slices to pickle for at least 20 minutes.

Preheat grill and plancha, or cast-iron pan, to medium-high heat. Mix turkey, garlic, ginger, onions, turmeric, jalapeño, fish sauce, lime juice, sesame oil and salt in a large bowl. Form four evenly sized patties. Drizzle vegetable oil over the plancha and grill patties for four minutes per side until fully cooked or until internal temperature reaches 165°F (74°C). Allow to rest for a few minutes before serving.

Mix mayonnaise and sriracha sauce together. Spread one tablespoon of mayonnaise mixture on both top and bottom of each bun. Place pickled cucumber slices on the bottom bun and place burger on top. Top the burger with basil and mint leaves.

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