Green Curry Turkey Burgers with Asian-Style Cucumber Relish - Outdoor Wednesday

Blue River Oregon

From the kitchen of One Perfect Bite...This was intended to be a competition burger but our travel plans assure that, even if chosen, we'll be no where near the Napa Valley when the Build a Better Burger cook-off is held. A person younger than myself might decide to save the recipe for another year, but I've reached an age where that doesn't make a lot of sense, and I'd rather share it with you now than see it sit in limbo for another year. This is really easy to do. While the relish is best made several hours before assembling the burgers, their actual construction takes minutes and uses ingredients that can be found in any large grocery store. While the burgers look all-American , they are really Thai-inspired and capture the hot, sweet, sour and salty tastes that are the hallmark of Thai cooking. I have fudged a bit here and have used a range of measures for the green curry paste that's used to flavor the sauce and add heat to the burgers. Commercially made curry paste tends to be very hot and can kill the taste buds very quickly. If you are not familiar with it, start with the smaller amount and taste carefully as you go along. The goal here is a warming heat, not fire. The burgers can be cooked stovetop or on a grill. They should be turned only once. They are moist burgers and will fall part if you play with them too much. I usually serve these on a brioche-type roll, but any bread with a soft crust can be used. I think you'll like these burgers. Here's the recipe.

Green Curry Turkey Burgers with Asian-Style Cucumber Relish...from the kitchen of One Perfect Bite

Ingredients:
1 large English cucumber, cut in 1/4 to 1/2-inch dice
1/4 cup finely minced red onion
2 teaspoons finely chopped fresh hot green chilies
1/2 cup white vinegar
1/2 cup water
1/2 cup sugar
2 teaspoons salt, divided use
1 cup mayonnaise
1 to 3 teaspoons Thai-style green curry paste
1-1/4 pounds ground turkey meat (I prefer thighs)
4 lightly toasted brioche-style rolls
Garnish: Cilantro sprigs

Directions:
1) Combine vinegar, water, sugar and 1 teaspoon salt in a medium sauce pan and cook, stirring occasionally, over moderate heat until sugar dissolves, about 4 minutes. Remove from heat and let cool to room temperature.
2) Combine cucumbers, onions and chiles in a small bowl. Cover with cooled dressing and chill for several hours.
3) Combine mayonnaise, green curry paste and reserved 1 teaspoon salt in a small bowl. Mix well. Remove 1/4 cup of sauce to another small bowl and stir 1/2 cup drained cucumber relish into it.
4) Add relish mixture to ground turkey and mix just until combined. Shape into 4 patties. In a large nonstick skillet set over medium-high heat, cook patties for 4 minutes on each side. Spread reserved mayonnaise mixture on top and bottom of warm rolls. Place a pattie on bottom half of each roll and cover with relish and sprigs of cilantro. Set roll tops in place and serve. Yield: 4 servings.

You might also enjoy these recipes;
Salmon Burgers with Chipotle Aioli and Pineapple Salsa - One Perfect Bite
Grilled Pork Burgers Indochine - One Perfect Bite
Chimichurri Turkey Burgers - One Perfect Bite

This is being linked to:
Outdoor Wednesday - A Southern Daydreamer

Thai Fresh Pea Soup with Green Curry

I'm convinced there are as many French-trained chefs in Southeast Asia as there are in all of France. The food of the region is a wonderful fusion of French and Asian cuisines. Pho, a Vietnamese specialty, is served for breakfast, but unmistakably French baguettes and croissants are also available for those whose stomachs can't start the day with such gusto. Lunch and dinner can be Asian, French or a fusion of the two. Today's soup is a case in point. We were fortunate to have two versions of fresh pea soup while we were in Southeast Asia. The Thai version has heat from the addition of green curry paste. It is served hot. The French version is flavored with mint and served cold. Both are delicious. The curry paste used in the Thai version can be a tricky thing. Commercially available curry pastes are hot. The chilies can overpower other flavors in the mixture, so unless you are sure about your heat tolerance proceed with caution, adding only a teaspoon at a time. I'm also including a recipe that will allow you to make your own green curry paste. It's simple to prepare and once you've made your own the commercial paste will become an emergency only condiment. Let's do the soup first.

Thai Fresh Pea Soup

Ingredients:
3/4 cup water
1 cup chopped onions
4 teaspoons minced garlic
1 to 3 teaspoons green curry paste
3 (14.5-oz.) cans vegetable broth
8 cups shelled peas, thawed if frozen
1 teaspoon lime juice
Salt and pepper to taste
Garnish:
1 teaspoon toasted mustard seed or several grinds of black pepper
1/4 cup chopped mint

Directions:
1) Combine water, onions, garlic and curry paste in a soup pot. Bring to a boil over medium-high heat. Reduce heat; simmer until onions are soft and translucent, about 5 minutes. Add broth; return to a boil. Add peas; simmer, covered over low heat for 10 minutes.
2) Remove pot from heat and let sit for about 10 minutes. Transfer in small batches to a blender jar and puree. Transfer pureed soup to a clean pot. Stir in lime juice. Add salt and pepper to taste. Return soup to a simmer over low heat. Garnish with mustard seeds and chopped mint. Yield: 8 servings.

Cook's Note: Soup may be refrigerated for 2 days and frozen for 1 month.

Green Curry Paste

Ingredients:
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 cup chopped hot green chili peppers (serrano, jalapeno or Thai)
1/4 cup chopped fresh cilantro
1/4 cup chopped shallots or scallions
9 large cloves coarsely chopped garlic
3 tablespoons minced lemon grass
1 tablespoon minced fresh ginger or galanga
1 teaspoon finely grated lime zest

Directions:
1) Place coriander and cumin in a small frying pan. Cook over medium heat until slightly darkened and fragrant, about 2 minutes. Transfer to a plate. Stir in salt and pepper. Set aside.
2) Combine chilies, cilantro, shallots, garlic, lemongrass, ginger, lime zest, 2 tablespoons water and toasted spice mixture. Blend until fairly smooth. Add small amounts of water if needed to keep blades moving. Transfer to a lidded jar. Refrigerate for up to i month. Yield: 3/4 cup.