Burgers don’t always have to have a bad rap when you take a healthy-ish approach! In this case, I’m combining my typical cravings for Asian cuisine (which arrive at least once a week at this point) with a hearty American favorite. Lettuce wraps filled with my favorite toppings and a Thai-inspired turkey burger? Bring it on. I pair sweet, salty and spicy with ingredients such as pickled red onions, Sriracha, teriyaki, green tomato, peppery microgreens, and crisp cucumber. When prepped and displayed on a platter made for sharing, this top-your-own dinner becomes beautifully interactive for as many guests as you’re game for!
Makes 4 servings
4 frozen Tribali Thai turkey burgers
2 tablespoons Soy Vay
4 small sweet potatoes, peeled and sliced
1 tablespoon olive oil
1/2 teaspoon smoked paprika
Sea salt
1 head living/bibb lettuce
1 cucumber, thinly sliced
1/2 cup pickled red onions
1 green tomato, sliced
1 tablespoon Sriracha, optional
1 handful microgreens, to garnish
Thai basil, to garnish
1. Preheat oven to 400 degrees. Toss sweet potato matchsticks in a bowl with olive oil, paprika and salt. Spread evenly on a parchment paper-lined baking sheet. Cook until golden, at least 20 minutes.
2. Meanwhile, heat a large cast iron skillet over medium high heat. Add burger patties to skillet, turning down heat to medium-low and cooking 5 minutes per side. Brush burgers with Soy Vay after flipping.
3. While burgers cook, assemble toppings on a large platter for easy serving/transporting/sharing.
4. Remove sweet potatoes from oven. To serve, place burger between two Bibb lettuce leaves, topped with tomato, onion, cucumber, sriracha, sesame seeds, etc.
