Recipe: Thai Turkey Burgers With Cucumbers and Red Curry Mayo

Makes 4 burgers.

Note: Fresh herbs and peanuts take these turkey burgers from simple to special. Garnishing them with the curried aioli and sweet-tart cucumbers sends them right into the spectacular category. Thai red curry paste can be found in the Asian section of most supermarkets. From Meredith Deeds.

Red Curry Mayo:

• 1/4 c. mayonnaise

• 2 tsp. Thai red curry paste, see Note

• 1 tsp. finely grated lime zest

• 1 tbsp. lime juice

• 2 tbsp. sugar

• 2 tbsp. rice wine vinegar

• 1/4 tsp. salt

• 1/2 hothouse cucumber, sliced thinly

Burger:

• 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

• 1/4 tsp. freshly ground black pepper

• 1 tbsp. vegetable oil

• 4 whole wheat hamburger buns, lightly toasted

Directions

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 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:

Calories440Fat26 gSodium974 mg

Protein29 gCholesterol91 mgDietary fiber1 g