Thai Burgers

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This is my adaption of a thai burger recipe by rachel ray. the original recipe calls for 2 pounds of ground chicken breast. i used turkey breast and only about 1/3 pound per person. the burgers were shaped about 30 minutes ahead of cooking, allowing the flavors to blend somewhat. the burgers are delicious and moist. the dipping sauce really sets these apart.

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Steps

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In a large bowl , mix all burger ingredients together except for the olive oil , adjusting the salt and pepper to taste.

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With hands lightly mix the mixture and shape into 4 equal patties about 1 inch thick , pressing in the middle to prevent it from bulging while cooking.

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Place the burgers in the refrigerator and allow to stand for 30 to 45 minutes to allow the flavors to blend.

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Separate the lettuce leaves from the core and wash under running water , place on paper towels to drain.

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Wash the bell pepper , core , seed and slice into thin strips.

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In a large non-stick skillet , heat the olive oil , thoroughly coating the pan.

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Add the shaped burgers and cook over medium-high heat until brown on the outside and cooked through , turning once , approximately 6 minutes per side.

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While the burgers are cooking , place all the dipping sauce ingredients in blender jar and blend until smooth and creamy.

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Pour prepared sauce into individual serving dishes and set aside.

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To plate , place a c.

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Ingredients

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ground turkey, fresh cilantro, fresh gingerroot, thai red curry paste, lime, juice and zest of, garlic cloves, salt & freshly ground black pepper, olive oil, shallot, gingerroot, hot sauce, soy sauce, creamy peanut butter, water, butter lettuce, red bell pepper, english cucumber, fresh basil