You can use a multi-grain bun for your burger. The photo show Romaine lettuce, but not very well wrapped! We've added cucumber and a carrot shaving for some crunch. Barb L.
1 pound lean ground turkey
¼ cup chopped green onions or shallots
2 Tbsp panko bread crumbs
2 Tbsp Korean BBQ sauce
2 tsp Flying Olive Toasted Sesame Oil
1 tsp minced fresh ginger
1 clove garlic, minced
1 Tbsp Flying Olive Garlic Olive Oil
Hamburger buns or Boston lettuce for wraps
Toppings: Kimchi, baby arugula, sliced cucumbers, carrot ribbons, mayo, tomatoes, etc.
Prepare a charcoal or gas grill for direct cooking over medium heat.
In a large bowl, combine the ground turkey, chopped onions or shallots, bread crumbs, Korean BBQ sauce, Flying Olive Toasted Sesame Oil, fresh ginger, and garlic. Shape the mixture into 4 burger patties. Cover and refrigerate for 20 minutes. Brush the burger patties with the Flying Olive Garlic Olive Oil.
Grill the turkey burgers for 12 minutes over medium heat, turning once, or until the burgers reach 165 degrees F with an instant-read thermometer.
Place buns, cut sides down, onto the grill over medium heat for about 1 minute until toasted. Spread the cut sides of the buns with mayonnaise, if desired. Place the patties on the buns or in the lettuce leaves. Top the burgers with your choice of toppings.
Submitted by Barb L.