These turkey burgers are full of flavor. If using ground thigh meat, slightly reduce the quantity of mayo.

SERVES 4

INGREDIENTS

• 1/2 cup plain whole-wheat bread crumbs
• 3 tablespoons plain unsweetened coconut milk beverage (not canned)
• 3 tablespoons finely chopped fresh cilantro leaves
• 2 tablespoons thinly sliced green onion
• 1/4 cup plus 2 tablespoons mayonnaise, divided
• 1 tablespoon minced peeled trimmed lemongrass
• 1 tablespoon minced fresh ginger
• 1 tablespoon agave nectar
• 1 tablespoon low-sodium tamari soy sauce
• 2 teaspoons minced jalapeño
• 1 teaspoon fish sauce
• 1 1/2 teaspoons freshly grated lime zest, divided
• 1 pound ground turkey breast
• 2 teaspoons safflower oil
• 5 grinds black pepper
• 4 toasted split whole-wheat burger buns
• 4 slices tomato
• 4 very thin slices red onion
• 4 romaine leaves

PREPARATION

1. In a large bowl, stir together the first four ingredients, 2 tablespoons of the mayonnaise, the lemongrass, ginger, agave nectar, soy sauce, jalapeño, fish sauce, and 1 teaspoon of the zest.
2. Add the turkey and massage until well mixed.
3. Shape the mixture into four 1-inch-thick patties and indent each one in the center.
4. Brush the inside of a 10-inch nonstick skillet with oil and heat over medium-high heat.
5. Add the patties and cook until the first side is golden brown, about 4 minutes.
6. Flip with a spatula and cook until the other side is also golden brown, about another 4 minutes.
7. Reduce the heat to medium-low and continue cooking until the patties are cooked in the center, about another 2 minutes. (Do not let the patties get too dark.)
8. Meanwhile, in a small bowl, stir together the remaining 1/4 cup mayonnaise, the remaining 1/2 teaspoon zest, and the black pepper.
9. Top each bun half with a romaine leaf, a turkey patty, a tomato slice, a red onion slice, and a dollop of mayonnaise.
10. Serve immediately.