Thursday, June 30, 2011

Sunflower Chicken Burgers With Wasabi Mayo and Beet Ketchup

John Bishop Turkey Burger

A few months ago I had the chance to meet John Bishop while he talked to the Vancouver School District food service staff at Windermere Secondary about making some small changes in school food. I was kindly given a copy of his book Fresh, which has quickly become a favorite cookbook in my house. This chicken/turkey burger recipe is by far the best I've ever made. The Asian flavors, the crunch of the sunflower seeds, tang of the beet ketchup, all come together in "a party in my mouth" as my teenager loves to say. Do not be tempted to fool with this and skip either the wasabi mayo or the beet ketchup-all together they meld into one very, very good burger.

Adapted from Fresh

1 ¼ lbs ground turkey or chicken
3 Tbsp unsalted sunflower seeds
¼ cup chopped green onion
1 tsp ginger, minced
1 Tbsp chopped fresh cilantro
1 tbsp soy sauce
2 tbsp olive oil
½ tsp ground pepper
¼ cup mayonnaise
1 tsp wasabi paste
4 split hamburger buns
½ cup alfalfa sprouts
beet ketchup (see below)
2 Tbsp pickled ginger

In a large bowl, mix the turkey, sunflower seeds, green onion, ginger, cilantro, and soy sauce with your hands until it’s all well incorporated. Divide the mixture into four balls and then form each into a patty. Set on a plate. Season with pepper.

Heat the olive oil in a fry pan over medium heat, then add the burgers. Cook for about 4-5 minutes until the bottom is browned and crisp, then turn and cook the other side. Continue to cook until the burgers are cooked through and no longer pink in the middle.

Toast the buns under the broiler, then set aside. In a small bowl, stir together the mayonnaise and then wasabi. Spread some on each half of the buns. Top one half of the buns with the hot cooked chicken patties, and top the others with some alfalfa. Top the chicken patties with a spoonful of beet ketchup before serving.

Makes four

Beet Ketchup

1 onion, diced
1 tbsp minced garlic
2 cups red wine vinegar
1 cup sugar
3 cups cooked, diced, beets

Combine everything over medium heat in a saucepan. Bring to a boil, then reduce and simmer for 45 minutes until the vegetables are softened. Transfer to a blender and process until smooth. Allow to cool before using. This will keep well for up to a month in your fridge in an airtight container.
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