Cool take on a Vietnamese classic sandwich. If you want a taste of foreign food but nothing too off the map, then look no further than these succulent burgers!
|1/4||English cucumber, seeded and thinly sliced|
|3||Radishes, thinly sliced|
|1/2||Small red pepper, thinly sliced|
|1/2||Small yellow pepper, thinly sliced|
|2 tbsp||(30 mL) Rice vinegar|
|Juice of 1 lime|
|1 tsp||(5 mL) Fish sauce|
|1 tbsp||(15 mL) Sugar|
|1||Thai chili, thinly sliced, optional|
|1 lb||(454 g) Maple Leaf Prime Naturally ® Extra Lean Ground Turkey|
|2||Small shallots, finely diced|
|2||Green onion, finely chopped|
|2||Cloves garlic, minced|
|2 tsp||(10 mL) Freshly grated ginger|
|2 tbsp||(30 mL) Freshly chopped cilantro or mint|
|1/4 tsp||(1 mL) Salt|
|4||Triangles processed cheese product|
|4||Villaggio® Italian Style Crustini Buns|
|4 tbsp||(60 mL) Mayonnaise|
COMBINE all ingredients for the topping in a small bowl. Refrigerate until ready to use.
PREHEAT BBQ to medium-high. Lightly spray the grill with non-stick cooking spray.
PLACE turkey in a large bowl. Add shallots, green onions, ginger, cilantro and salt. Using your hands, gently mix together until just combined. Form into four patties.
GRILL burger patties for 6-7 minutes per side or until char grilled and the internal temperature reaches a minimum of 165˚F (74˚C).
LIGHTLY toast buns on the grill, if desired.
PLACE processed cheese on bottom half of each bun. Top with lettuce, burger, a spoonful of prepared topping and top half of bun spread with mayonnaise.
Spice up you mayo by adding some sriracha (hot chili garlic paste)
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