Posted at: 05/09/2014 10:29 AM
Updated at: 05/14/2014 8:14 AM
Burgers are one of the most versatile sandwiches out there. The patty itself can be transformed in so many ways (marinated, stuffed, seasoned, etc.) but it’s the topping that can take a burger from ordinary to extraordinary. While we all love the “American Standard” – ketchup, mustard, American cheese and pickles – it’s fun to think outside the box and explore new flavors. Your Hy-Vee registered dietitian, Jen Haugen, will show how different ethnic cuisines lend themselves perfectly to topping burgers!
All these topping combinations are for one serving:
First stop – Italy
Zesty Pesto & Tomato: 1 tablespoon basil or sundried tomato pesto + 2 heirloom tomato slices + 2 tablespoons shredded mozzarella cheese
Second stop - Greece
Hummus: 1 tablespoon chopped tomato + 1 tablespoon chopped cucumber + 1 tablespoon crumbled feta + 2 fresh mint leaves, chopped + 3 sliced Kalamata olives + 2 tablespoons roasted red pepper hummus
Third stop – India
Raita: 2 tablespoons plain Greek yogurt + 2 tablespoons grated carrot + 1/8 teaspoon garam masala + 2 fresh mint leaves, chopped + ½ garlic clove, minced + 1 teaspoon fresh lime juice + pinch cayenne pepper + pinch salt
Fourth stop – Tropics
Mango Avocado Salsa: ¼ mango, peeled and diced + ¼ avocado, peeled and diced + 1 teaspoon minced red onion + ½ teaspoon honey + ½ teaspoon fresh lime juice + 1 teaspoon fresh-chopped cilantro
Last stop – Asia
Satay sauce: 2 tablespoons natural creamy peanut butter + ½
tablespoon rice vinegar + ½ tablespoon honey + ½ teaspoon ground coriander + 1 teaspoon fresh-chopped cilantro + pinch cayenne pepper
Korean Turkey Burgers with Kimchi
All you need:
1 pound 93%-lean ground turkey
3 scallions, sliced
8 teaspoons Korean chile paste, divided
1 teaspoon toasted sesame oil
2 tablespoons low-fat mayonnaise
4 small whole-wheat hamburger buns, toasted
12 slices English cucumber
1 cup kimchi
All you do:
1. Preheat grill to medium-high.
2. Combine turkey, scallions, 5 teaspoons chile paste and sesame oil in a medium bowl; gently knead together. Do not over-mix. Form into 4 burgers, about 4 inches wide.
3. Oil the grill rack. Grill the burgers until an instant-read thermometer inserted in the center registers 165 degrees, 3 to 4 minutes per side. Let rest for 5 minutes.
4. Meanwhile, combine mayonnaise and the remaining 3 teaspoons chile paste in a small bowl. Assemble the burgers on toasted buns with 2 teaspoons of the mayonnaise mixture, 3 slices cucumber and ¼ cup kimchi each.
Source: Eating Well