Cook the burgers with the Food Network team of cooks. The cutlet is half made up of turkey, and some will be replaced by bulgur. So they will become easier, without losing at the same time in taste and texture. Hoysin sauce, ginger, garlic and cilantro. Fry the cutlets in a pan and serve in whole grains buns smeared with spicy yogurt sauce, with quick pickled cucumbers and onions. They emphasize even more exotic cutlets taste and make the whole burger juicy and complete. “We made these burgers easier by cutting down on meat and adding some texture with bulgur. Great Asian flavor cutlets, lightly salted cucumbers and onions and spicy yogurt sauce binds all the ingredients together. “Nutrition value one serving: (total 6) Calories 186, total fat 4 g, saturated fats, proteins 18, carbohydrates 23, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 1 hour. 30 min. Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 350 gr lean minced turkey
- 1/4 Art. bulgur
- 0.5 tbsp. boiling water
- 1/4 Art. rice vinegar
- 1 tsp Sahara
- 1/4 part of seedless cucumber, sliced with ribbons with a thickness of 0.3 see, 1 tbsp.
- 1/4 part of a small red onion, finely chopped
- 1/4 Art. low fat plain yogurt
- 1 tsp garlic chili sauce
- 2 tbsp. l hoisin sauce
- 2 chopped green onions
- 1 tsp grated ginger
- 1 clove garlic, grated
- 2 tbsp. l chopped cilantro + 1/4 tbsp. whole leaves
- 2 tsp vegetable oil
- 4 whole grain hamburger buns
Recipes with similar ingredients: bulgur groats, turkey mince, whole grain bun, ginger root, rice vinegar, chili sauce, Hoisin sauce, green onions, cucumbers
Recipe preparation:
- Put bulgur in a bowl and add boiling water. Cover plastic wrap and let stand until bulgur becomes soft, from 45 minutes to 1 hour.
- Meanwhile, in a medium-sized bowl, mix vinegar and sugar with a generous pinch of salt and pepper until completely dissolved. Add cucumber and onion, mix well and leave to marinate for about for 30 minutes.
- Combine yogurt and garlic sauce in a separate small bowl. Chile. Salt and pepper to taste.
- Drain the bulgur and place it in a large bowl. Add minced turkey, hoisin, onion, ginger, garlic and chopped cilantro and mix until smooth. Form 4 peers by the size of cutlets.
- Heat a large non-stick pan over medium fire so that it becomes hot. Lightly grease both sides of each cutlets with vegetable oil and put them in a pan. Fry turning over once, until ready, 3-4 minutes each side.
- Drain the pickled vegetables and add the whole cilantro. Spread the top and bottom halves of each with a sharp yogurt sauce buns and put in the middle of the cutlet and pickled cucumbers.
