Mon, 12 May 2014 15:01:41 GMT — Burgers are one of the most versatile sandwiches out there. The patty itself can be transformed in so many ways (marinated, stuffed, seasoned, etc.) but itâ??s the topping that can take a burger from ordinary to extraordinary. While we all love the "American Standard" â?? ketchup, mustard, American cheese and pickles â?? itâ??s fun to think outside the box and explore new flavors. All these topping combinations are for one serving: First stop â?? Italy: Zesty Pesto & Tomato: 1 tablespoon basil or sundried tomato pesto + 2 heirloom tomato slices + 2 tablespoons shredded mozzarella cheese Second stop â?? Greece: Hummus: 1 tablespoon chopped tomato + 1 tablespoon chopped cucumber + 1 tablespoon crumbled feta + 2 fresh mint leaves, chopped + 3 sliced Kalamata olives + 2 tablespoons roasted red pepper hummus Third stop â?? India: Raita: 2 tablespoons plain Greek yogurt + 2 tablespoons grated carrot + 1/8 teaspoon garam masala + 2 fresh mint leaves, chopped + 1/2 garlic clove, minced + 1 teaspoon fresh lime juice + pinch cayenne pepper + pinch salt Fourth stop â?? Tropics: Mango Avocado Salsa: 1/4 mango, peeled and diced + 1/4 avocado, peeled and diced + 1 teaspoon minced red onion + 1/2 teaspoon honey + 1/2 teaspoon fresh lime juice + 1 teaspoon fresh-chopped cilantro Last stop â?? Asia: Satay sauce: 2 tablespoons natural creamy peanut butter + 1/2 tablespoon rice vinegar + 1/2 tablespoon honey + 1/2 teaspoon ground coriander + 1 teaspoon fresh-chopped cilantro + pinch cayenne pepper ã?? Korean Turkey Burgers with Kimchi All you need: 1 pound 93%-lean ground turkey 3 scallions, sliced 8 teaspoons Korean chile paste, divided 1 teaspoon toasted sesame oil 2 tablespoons low-fat mayonnaise 4 small whole-wheat hamburger buns, toasted 12 slices English cucumber 1 cup kimchi All you do:
Preheat grill to medium-high.
Combine turkey, scallions, 5 teaspoons chile paste and sesame oil in a medium bowl; gently knead together. Do not over-mix. Form into 4 burgers, about 4 inches wide.
Oil the grill rack. Grill the burgers until an instant-read thermometer inserted in the center registers 165 degrees, 3 to 4 minutes per side. Let rest for 5 minutes.
Meanwhile, combine mayonnaise and the remaining 3 teaspoons chile paste in a small bowl. Assemble the burgers on toasted buns with 2 teaspoons of the mayonnaise mixture, 3 slices cucumber and 1/4 cup kimchi each.
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