I love to cook and have found some of my favorite recipes in magazines and on web sites. Several years ago, I bought four huge three-ring binders, write-on tabbed dividers, and clear page covers to insert the recipes I've collected over the years and organize them for easy reference. One I came across this week that I hadn't made in a long time is a recipe for Asian Chicken Burgers with Wasabi Ketchup from the April 2006 issue of SHAPE Magazine (I told you I've been collecting recipes for several years!), that I thought I'd like to share with you today. It uses white ground turkey breast combined with Asian flavors and the spicy kick of wasabi ketchup. Give it a try!
Asian Chicken Burgers With Wasabi Ketchup
1 pound of white ground turkey
1/4 cup chopped cilantro (or more if you love it)
2 cloves minced garlic
1 teaspoon soy sauce (or gluten-free tamari)
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons ketchup
1 teaspoon wasabi paste
1. In a large bowl, combine first 7 ingredients well. Shape into 4 patties.
2. Coat a large grill pan or griddle with cooking spray and set pan over medium heat. Cook burgers 5-6 minutes on each side until cooked through.
3. Meanwhile, mix ketchup and wasabi paste in a small bowl.
4. Serve on a whole grain roll, lettuce wrap, or eat by itself topped with wasabi ketchup.