• 1/3 c. chopped roasted peanuts, optional
• 3 tbsp. finely chopped cilantro
• 2 tbsp. finely chopped mint
• 2 tsp. lime zest
• 1 tbsp. lime juice
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 tbsp. vegetable oil
• 4 whole wheat hamburger buns, lightly toasted
For the mayo: In a small bowl, whisk together the ingredients for the aioli. Keep covered in the refrigerator until ready to serve.
For the cucumbers: Whisk together the sugar, vinegar and salt in a medium bowl until the sugar is mostly dissolved. Add the cucumber slices and toss to coat. Set aside. The sugar will continue to melt as the cucumbers sit in the marinade while you’re preparing the burgers.
For the burgers: In a large mixing bowl, combine the ground turkey, peanuts, cilantro, mint, lime zest, lime juice, salt and freshly ground black pepper. Divide the mixture into 4 patties.
Heat the oil in a large skillet over medium-high heat. Add the burgers and cook them, turning once, until golden brown on the outside and cooked through, about 6 minutes per side.
Slather the buns with the red curry mayo. Transfer burgers to the hamburger bun bottoms. Top the with drained cucumbers and the bun top. Serve immediately.
Nutrition information per serving:
Calories 440 Fat 26 g Sodium 974 mg
Carbohydrates 24 g Saturated fat 5 g Calcium 10 mg