This juicy Korean BBQ turkey burger is the perfect way to end your summer

Aug 29, 2014 at 8:00 p.m. ET

The end of summer is right around the corner, and I don't know about you, but I'm trying to eat as many burgers as I possibly can between now and then. There's just something about sinking your teeth into a juicy, dripping, gimme-a-napkin kind of burger that screams summer.

Enter the Korean BBQ burger. It's the perfect way to say goodbye to warm weather, long days and cooking every meal outside. Just look at all that flavor piled high on juicy turkey patties. Chili aioli, sweet sake sauce, carrot daikon relish... This will be your new favorite burger recipe.

korean bbq burger

Korean BBQ burgers recipe

Serves 4

Ingredients:

For the burgers

  • 1 pound ground turkey
  • 1 green onion, minced
  • 1/4 cup cilantro
  • Burger buns

For the carrot daikon relish

  • 1 large carrot, shredded
  • 1 small daikon, shredded
  • 1/4 cup rice vinegar
  • 1 teaspoon sugar

For the chili aioli

  •  1/3 cup mayonnaise
  •  1/2 tablespoon chili sauce (like Sriracha sauce)
  •  1 green onion, minced
  •  2-4 tablespoons water

For the sweet sake sauce

  •  2 cups sake
  •  1/3 cup soy sauce
  •  1 teaspoon sugar

Directions:

  1. Form turkey patties by combining the ground turkey with the minced onion. Form 4 patties, and set them aside.
  2. For the aioli, mix all 3 ingredients together.
  3. For the carrot daikon relish, mix the shredded carrot and daikon together with the rice vinegar and sugar, and set it aside for 1 hour.
  4. For the sweet sake sauce, bring all 3 ingredients to a boil, and reduce until half the original amount.
  5. Once the sauces and relish have been prepared, grill your turkey burgers over medium heat until thoroughly cooked, about 10 minutes or until they reach an internal temperature of 170 degrees F.
  6. Spread the chili aioli onto both sides of the buns, and place a patty on each bottom bun. Place the carrot daikon relish on next, followed by the cilantro, and then top with a dollop of the aioli and a drizzle of the sweet sake. Finish with your top buns, and enjoy.

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