- 1lb ground turkey
- 1 8oz can water chestnuts, drained, roughly chopped
- 1/4c coconut aminos or soy sauce (use coconut aminos if keeping it paleo)!
- 1/2 red onion, chopped
- 2 garlic cloves, chopped
- 1 tbsp frech ginger, finely chopped, ~1/2 inch peice
- 1 egg
- 1/4 tsp dried mustard
- 1 tbsp to Sriracha to taste
- 1tsp salt
- 1tsp pepper
Optional: spicy mayo
- 1/4c greek yogurt or mayonnaise
- 1tbsp sriracha
- Preheat al large non-stick grill pan to medium high heat, or your outdoor gas grill to 400 degrees.
- In a large bowl, add ground turkey, watercress, coconut aminos/soy sauce, red onion, ginger, egg, Sriracha, salt and pepper.
- With wet hands, work mixture together until well combined. Depending on how lean your ground turkey is (I used 85% lean turkey), consider adding up to 1/3c of water to the mixture to keep from drying during the cooking process.
- Divide the mixture into 4 equal parts to have 1/4lb patties at the end of the process. These make excellent sliders, so feel free to make the patties as small as you would like.
- Press down to shape into a burger while depressing your thumb through the middle. This helps the burger retain a flat shape while cooking. Otherwise you may end up with something more round than you would like.
- Cook for approximately 7 minutes on each side in the girll pan, or until the meat is cooked through to 165 degrees F. If using a grill, cook for 5-7 minutes on each side with an additional 2-3 minutes flipping occasionally. Remove from heat.
- While the burgers rest, combine in a small bowl 1/4c greek yogurt or mayonnaise with 1tbsp sriracha. Mix together until well combined.
- Top burgers with spicy mayo/other toppings of your choice and serve. I usually serve on a bed of romaine lettuce with pickle and an asian slaw, but the traditional cheese and bun work great with this recipe too!