Tokyo Turkey Burgers

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


1 T chili oil
1T Sake rice wine
1 T white wine vinegar
sea salt
freshly ground muliticolored peppercorns
½ cup finely shredded red cabbage
½ cup matchstick carrots
1tsp brown sugar
½ cup honey
¼ cup teriyaki sauce
1tsp. ground ginger
1 tsp. cornstarch
2 pounds ground turkey
½ cup sliced green onion
½ cup chopped water chestnuts
sea salt
freshly ground multicolored peppercorns
¼ cup teriyaki sauce
6 sesame seed buns, lightly toasted



DIRECTIONS To make the slaw, combine the sake, chili oil, white wine vinegar, salt, and pepper in a medium sized bowl. Stir well. Add the carrots and cabbage and stir until well blended. Cover and refrigerate until serving. To make the glaze, combine the teriyaki sauce, honey, ground ginger and cornstarch in a medium bowl and stir to mix well. Set aside. To make the patties, combine the turkey, sliced green onion, chopped water chestnuts, salt, pepper, and teriyaki sauce in a large bowl. Handling the meat as little as possible to avoid compacting it, mix all the ingredients well. Divide the mixture into 6 equal portions and form each portion into a patty approximately the same size as the buns. Brush the grill rack with oil prior to use to prevent sticking of the meat. Place the patties on the grill, cover, and cook for 6 minutes, give the patties a half turn with the spatula to create nice grill marks on the patties, cook covered another five minutes, flip the patties once, and cook another 5 to 10 minutes until a meat thermometer inserted into the patty reads degrees and juices run clear when patty is pierced. During the last 3 minutes of grilling, brush each patty with glaze and place the buns on a separate area of the grill to toast. Remove the patties and place them on a large plate. Remove the buns and place them on another large plate. To assemble the burger, place a bun bottom on individual plates and place a patty on each. Place equal portions of slaw on top of each patty and top each with a bun. Serve. Makes 6 burgers