Asian Turkey Burgers

We enjoyed these light but flavorful burgers sans buns a few weeks ago.  I prefer butter lettuce for my lettuce wraps, so we used it for the burgers and it turned out really well.  Pickles on any burger are a must, as far as I’m concerned, but these pickles in particular gave the burgers an extra crunchy freshness that Nick and I loved.

INGREDIENTS

¼ cup bulgur wheat
½ cup boiling water
¼ cup rice vinegar
1 tsp sugar
salt & pepper
¼ seedless cucumber, sliced 1/8 inch thick – 1 cup
¼ small red onion, thinly sliced
¼ cup plain low-fat yogurt
1 tsp chili garlic sauce
12 oz. lean ground turkey
2 Tbsp hoisin sauce
2 scallions, chopped
1 tsp grated ginger
1 clove garlic, grated
2 Tbsp chopped cilantro, plus ¼ cup whole leaves
2 tsp vegetable oil
1 head butter lettuce

DIRECTIONS

• Drain the bulgur if necessary and place in large bowl.  Add the turkey, hoisin, scallions, ginger, garlic, and chopped cilantro and mix until combined.  For 4 equal sized patties.
• Heat a large nonstick skillet over medium until hot.  Lightly brush each side of the burgers with a little oil and place on skillet.  Cook, turning once, until cooked through, about 4-5 minutes on each side.
• Spread the spicy yogurt on a piece of butter lettuce and each patty on a piece.  Top with pickled cucumbers and red onion and fresh cilantro.

• Place the bulgur in a bowl and add the ½ cup boiling water.  Cover with plastic wrap and set aside for 45 minutes.
• Whisk vinegar and sugar together and add generous seasoning of salt & pepper until dissolved.  Add the cucumber and onion, toss, and set aside to marinate.
• In a small bowl, combine the yogurt and chili garlic sauce.  Season with salt & pepper and set aside.