Southeast asian style turkey burgers (to be reviewed by a dietician)

Ingredients:

Glaze:

• 2 tbsp soy sauce
• 0.5 tsp salt
• 2 tbsp ketjap manis
• 2 tbsp dry mustard
• 2 tsp honey

Burgers:

• 450g turkey mince
• 2 tbsp finely chopped fresh coriander
• 2 tsp natural creamy peanut butter, room temperature
• 2 tsp Thai fish sauce see note
• 0.5 tsp Thai Sriracha chilli sauce see note
• 0.5 tsp minced lemongrass (optional)
• 0.25 tsp grated lime zest
• 0.25 tsp grated lemon zest
• 1 tsp freshly squeezed lime juice
• 0.25 tsp freshly grated peeled ginger
• 1 small clove garlic, minced and mashed to a paste with 0.5g salt

Serving:

• 4 hamburger buns, toasted
• pea shoots, alfalfa, bean sprouts, or radish sprouts optional (increasing levels of potassium from Left to Right)
• Sliced spring onions

Preparation:

Combine the glaze ingredients in a small saucepan. Bring to a simmer, stirring, over high heat. Set aside to cool. In a medium bowl, combine the turkey, fresh coriander, peanut butter, fish sauce, chilli sauce, lemongrass, citrus zests, lime juice, ginger and garlic with salt. Mix with a fork until thoroughly combined. Form into 4 patties, each about 1cm thick. Heat a stove top griddle pan or barbeque to medium-high heat. Cook the burgers until just cooked through, about 4.5 minutes per side. Brush both sides with the glaze. Serve on a bun garnished with mung bean, alfalfa, radish sprouts or pea shoots and spring onions. Drizzle with more glaze if desired.

Notes:

Cook's Note: Substitute 2 tsp soy sauce for the fish sauce if necessary. If the Sriracha sauce is unavailable substitute 1ml hot sauce.

Suitable for:

CKD Non-dialysis

Dialysis

Diabetes