Tuesday, November 5, 2013

Trim Healthy Tuesdays: Moo Shu Turkey Burgers with a Cucumber Salad (S)


 
 
This recipe is an adaptation of an old favorite of my husband and mine. Back when Rachel Ray was on Food Network she did a recipe called Moo Shu Pork Pockets that we loved. Of course, one of the main ingredients in that recipe was crumbled ginger snap cookies! This recipe keeps the sweet flavor with some added Truvia and a homemade "hoisin sauce" that doesn't taste EXACTLY like the store-bought stuff but is still really yummy!
 
Ingredients:
(This recipe fed our family of 6, although the baby didn't have any, with everyone having one burger and leaving two for lunch the next day for my husband and I)
 
Turkey Burgers:
1 lb. ground turkey
pinch cayenne pepper
2 cloves garlic minced
1/2 tsp ground ginger
1/4 tsp nutmeg
1 1/2 tsp Truvia
3 TBS egg white
1 Tbs golden flax meal
1/4 cup soy sauce
1 TBS coconut oil (for the pan)
2 cups shredded cabbage
 
Hoisin Sauce:(adapted from here)
1 TBS no-sugar peanut butter
2 Tbs soy sauce
3 tsp Truvia
1 tsp balsamic vinegar
water to thin out
 
Cucumber salad:
2 medium cucumber, peeled with a little green left on and chopped
1 tsp Truvia
1/8 cup raw Apple cider vinegar
4-5 sprays Bragg's liquid Aminos (you could add 1 Tbs soy sauce here if you aren't worried about the extra sodium)
2 tsp sesame seeds
 
Joseph's Pita for serving
 
To make the turkey burgers, add everything to a bowl except for the cabbage and the coconut oil.
 Stir the ingredients together well and then add the shredded cabbage (you can reserve a small amount to put on top of the burger if you want a little added crunch). Form into burgers. This mix will be somewhat delicate to work with but once the burgers cook they hold together well (although I don't think they would work well on a grill). Add oil to a frying pan and cook until slightly browned and cooked through.
I covered them for a short while to make sure they cooked through in the centers.
 
While your burgers are cooking, peel and chop your cucumbers. Toss with ACV, Truvia and spray with liquid aminos. Sprinkle with sesame seeds.
 

 
Mix together ingredients for Hoisin sauce. Mine turned out a little to thick for spreading so I added a little water until it was a normal hoisin consistency. To serve, spread your Joseph's pita with hoisin sauce, add a burger and a little added raw cabbage if you saved some. Serve with cucumber salad.
My husband and I both declared this absolutely delicious and very similar to the original! 
My oldest son (who is almost 8 and my most adventurous eater) ate every bit of this and said it was very good! My 5 year old picky eater and my three year old daughter ate half each and declared it "not my favorite" =)
 
Hope you enjoy it and it satisfies your craving for something Asian!  

 
(for easier printing)
 
Moo Shu Turkey Burgers with a Cucumber Salad
Ingredients:
(Serves 4-6)
 
Turkey Burgers:
1 lb. ground turkey
pinch cayenne pepper
2 cloves garlic minced
1/2 tsp ground ginger
1/4 tsp nutmeg
1 1/2 tsp Truvia
3 TBS egg white
1 Tbs golden flax meal
1/4 cup soy sauce
1 TBS coconut oil (for the pan)
2 cups shredded cabbage
 
Hoisin Sauce:(adapted from here)
1 TBS no-sugar peanut butter
2 Tbs soy sauce
3 tsp Truvia
1 tsp balsamic vinegar
water to thin out
 
Cucumber salad:
2 medium cucumber, peeled with a little green left on and chopped
1 tsp Truvia
1/8 cup raw Apple cider vinegar
4-5 sprays Bragg's liquid Aminos (you could add 1 Tbs soy sauce here if you aren't worried about the extra sodium)
2 tsp sesame seeds
 
Joseph's Pita for serving
 
To make the turkey burgers, add everything to a bowl except for the cabbage and the coconut oil.Stir the ingredients together well and then add the shredded cabbage (you can reserve a small amount to put on top of the burger if you want a little added crunch). Form into burgers. This mix will be somewhat delicate to work with but once the burgers cook they hold together well (although I don't think they would work well on a grill). Add oil to a frying pan and cook until slightly browned and cooked through.I covered them for a short while to make sure they cooked through in the centers.While your burgers are cooking, peel and chop your cucumbers. Toss with ACV, Truvia and spray with liquid aminos. Sprinkle with sesame seeds.Mix together ingredients for Hoisin sauce. Mine turned out a little to thick for spreading so I added a little water until it was a normal hoisin consistency. To serve, spread your Joseph's pita with hoisin sauce, add a burger and a little added raw cabbage if you saved some. Serve with cucumber salad.