Best Miso Ginger Turkey Burger Recipes

MISO SALMON BURGERS

Steps:

• Heat 1 teaspoon of the oil in a large nonstick pan over medium heat. Saute the garlic, ginger and scallions until softened, 1 to 2 minutes. Add the miso paste and soy sauce until well mixed. Remove from the heat and let cool while you prepare the salmon.
• Dice the salmon, then roughly chop until you can mix it like a meatball. Add to a large bowl.
• Add the miso mixture to the salmon. Stir to combine. Add the panko and egg to the salmon and mix together to bind the burger. Form into small "mini" burgers, about 4 ounces each.
• Heat the remaining 1 teaspoon oil in the same skillet over medium heat. Add the burgers and cook about 2 minutes per side, or to your liking.

MISO GINGER TURKEY BURGER

Steps:

• Heat a gas grill to medium-high or prepare a charcoal fire.
• In a large bowl, whisk together the miso, soy sauce and ginger. Add the ground turkey, scallions, breadcrumbs and black pepper. Gently but thoroughly mix together. Shape into 4 patties, each about 3/4 inch thick.
• To oil the grill grates, dampen a folded paper towel with vegetable oil, hold it with tongs and rub it over the grates.
• Grill the burgers until well browned on the underside, about 4 to 5 minutes. With a metal spatula, turn the burgers over carefully. Grill for another 4 to 6 minutes, or until the burgers reach 165 F at the thickest part.
• Meanwhile, toast the buns at the edge of the grill. Season the burgers with salt. Dress the burgers with condiments and vegetables as desired.

GINGER MISO TURKEY BURGERS WITH HONEY-SOY GLAZE

Steps:

• Heat grill or oven broiler to 500 degrees F. If using a grill, coat grates with oil or cooking spray. If using broiler, line a baking sheet with foil and place a broiling rack on top. Coat rack with cooking spray and set aside.
• In a large bowl, combine the ground turkey, miso paste, cilantro, ginger, and garlic. Knead gently until ingredients are well mixed.
• Divide the turkey mixture into 6 equal portions (if you have a food scale you can weigh them - they should be about 4 ounces each) and form into patties.
• Place burgers directly on grill or on broiling rack and cook 5 minutes.
• While burgers are cooking on first side, combine rice vinegar, soy sauce, and honey in a small saucepan and bring to a boil. Immediately reduce heat to simmer sauce for 2 to 3 minutes until sauce coats the back of a spoon. Turn off heat and set aside.
• Remove burgers from grill/oven and brush both sides with prepared honey-soy glaze. Place burgers back on grill or under broiler and cook another 5 minutes.
• Remove burgers from grill or oven and let rest 5 minutes before serving.

ABBA'S GINGER TURKEY BURGERS

Steps:

• In a bowl, combine ground turkey, scallions, bread crumbs, 1 TB of the soy sauce, ginger, and garlic. Season to taste with salt and pepper. Mix well.
• Divide turkey mixture into 8 equal portion . Shape into patties.
• Heat oil in a skillet over medium heat until hot.
• For the sauce, in a small saucepan combine orange juice, lemon juice, and the remaining 1 TB soy sauce. Let bubble until reduced by half.
• Add 4 of the patties and cook for 7 to 8 minutes. Turn patties over and cook another 8 minutes or until done (165 degrees F). Repeat with remaining 4 patties. Keep the first batch warm in a warm oven.
• Whisk in the margarine & lemon basil to sauce. Pour over burgers.
• Serve with rice.

MISO-GLAZED MAITAKE MUSHROOM BURGERS

Steps:

• Melt butter in a medium-size skillet over medium-high heat, then add mushrooms and cook for about 3 minutes on each side, or until golden and slightly crisped. Press down with a spatula to maximize browning.Add scallions to pan and cook for a minute, until wilted and slightly charred. Add salt and some black pepper to taste.Pour miso mixture over mushrooms, and turn over until evenly coated and absorbed.Toast buns, then assemble burger: First, place bottom half of each bun on a plate. Sprinkle each with ¼ cup of grated Swiss cheese. Place hot mushrooms and scallions on top of cheese layer. Top with sliced red onion and arugula.