Turkey Burgers with Gochujang and Kimchi.

This turkey burger recipe is made wonderfully moist and tasty by blending Korean chilli paste (commonly known as gochujang) into the ground turkey.   

Kimchi, a fermented blend of cabbage and other vegetables, can be found with other refrigerated Asian ingredients, as well as sauerkraut or pickles, in well-stocked supermarkets or natural-food stores.   

1 pound 93%-lean ground turkey 3 scallions, sliced 8 teaspoons Korean chile paste (see Tips), 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

Preheat grill to medium-high. Combine turkey, scallions, 5 teaspoons chile paste and sesame oil in a medium bowl; gently knead together.


Do not overmix. Form into 4 burgers, about 4 inches wide. 

Oil the grill rack (see Tips). Grill the burgers until an instant-read thermometer inserted in the center registers 165 degrees F, 3 to 4 minutes per side. Let rest for 5 minutes. 

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 1/4 cup kimchi each. 

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