Thai Style Turkey Burgers With Pickled Cucumbers
|White distilled vinegar||1⁄3 Cup (5.33 tbs)|
|Firmly packed light brown sugar||1 1⁄2 Tablespoon|
|Dried hot red pepper flakes||1⁄2 Teaspoon|
|Seedless cucumber||1 Small, sliced very thin|
|Garlic||1 Clove (5 gm) (Large Clove)|
|Finely chopped ginger root||1 Teaspoon|
|Chopped fresh coriander||1⁄3 Cup (5.33 tbs)|
|Chopped fresh mint||1⁄3 Cup (5.33 tbs)|
|Chopped fresh basil leaves||1⁄4 Cup (4 tbs)|
|Fresh lime juice||2 Tablespoon|
|Flat anchovy fillets||1|
|Ground turkey||1 1⁄2 Pound|
|Fresh bread crumbs||3 Tablespoon|
|Cayenne||1⁄4 Teaspoon (Or To Taste)|
|Sesame seed hamburger/Onion rolls||4 , split and toasted|
Make the pickled cucumbers: In a small bowl stir together the vinegar, the brown sugar, the salt, and the red pepper flakes until the sugar and the salt are dissolved, add the cucumber, stirring to coat it well with the marinade, and let the mixture stand for 30 minutes.
Make the burgers: Into a food processor with the motor on, drop the garlic and the gingerroot, add the coriander, the mint, the basil, the lime juice, the sugar, and the anchovy, and blend the mixture well.
In a bowl combine well the turkey, the herb mixture, the bread crumbs, and the cayenne and form the mixture into four 1-inch-thick patties.
Season the burgers with salt and black pepper and grill them on an oiled rack set 5 to 6 inches over glowing coals for 8 to 9 minutes on each side, or until they are just cooked through.
Transfer the burgers to the buns and top them with the pickled cucumbers, drained.