1/3cupchopped fresh cilantroplus additional, for garnish
1Tbsp.minced fresno or jalapeño pepper
1tsp.minced fresh ginger
2tsp.Sriracha
1 ½tsp.kosher salt
1tsp.lime zest
½tsp.Chinese five spice
1egglightly beaten
1/3cuppanko breadcrumbs
Toasted bunsto serve
Smoked Mayoto serve
Spicy Carrot-Radish Slawto serve
Instructions
INSTRUCTIONS
For the Burgers
Preheat grill to medium-high heat.
In a medium bowl, stir together turkey, onion, cilantro, fresno or jalapeño, ginger, Sriracha, salt, zest, Chinese five spice, egg, and panko until well combined.
Form mixture into 4 patties; place on a baking sheet. Freeze 15 minutes.
Spray patties with cooking spray; grill, covered, until cooked through, about 5 minutes per side.
Spread Smoked Mayo on buns; top with patties, Spicy Carrot-Radish Slaw, and additional cilantro, if desired.
For the Smoky Mayo
Stir together 1 cup mayonnaise with ¼ teaspoon liquid smoke and a pinch of black pepper. Cover and refrigerate up to 1 week.
For the Spicy Carrot-Radish Slaw
In a microwave-safe bowl, stir together ½ cup rice wine vinegar, ½ cup water, 1 teaspoon salt, and ½ teaspoon sugar. Microwave 3 minutes.
Stir in ½ cup matchstick carrots, 2 thinly sliced radishes, and 4 thin slices of jalapeño pepper. Let stand 5 minutes.
Cover and refrigerate up to 1 week; drain before serving.