Recipe Archive

Mini Turkey Burgers with Miso-Tofu Mayo

Yield: Serves 6, 2 burgers per guest
Prep time: 20 minutes
Cook time: 10 minutes
Difficulty: $recipe[8] hats
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Nugget Signature Recipe



Whisk together mirin, soy, curry and seasonings; add turkey and mix thoroughly, then add panko to bind. Divide turkey mixture into 1-oz. portions, then shape into patties and refrigerate until just prior to cooking.

Prepare Miso-Tofu Mayo. Combine "mayo" ingredients together into a blender, puréeing until smooth. Refrigerate in tightly sealed container; store up to 1 week.

Fry turkey patties in a large non-stick skillet over medium-low heat for 5-6 minutes on each side.

Spread Miso-Tofu Mayo on top and bottom of bread or roll. Place one patty onto half the bread, top with other half.

*Use sliced Sprouted Wheat Bread by Alvarado Street Bakery as a healthy alternative to traditional rolls. Cut 1½- to 2-inch rounds out of slices and toast lightly in the oven for added crunch.

Techniques used in this recipe


Pair with

  • Viognier

    Viognier is responsible for the prestigious wine Condrieu and is quickly gaining popularity with Californian producers. Its aromas suggest exotic honeysuckle and stone fruit, and it has a lanolinish flavor with a heavy, oily texture.

  • Verdejo

    Grown in the north-central Spanish province of Ruenda. Responsible for one of Spain's top dry wines, Verdejo becomes nutty and honeyed with age - its aromas suggest pear.

  • Sangiovese

    Responsible for the three great wines of Tuscany: Chianti, Vino Nobile di Montepulciano and Brunello di Montalcino, Sangiovese is Italy's most famous grape.

  • Mourvedre

    Mourvedre is one of the four important grapes of Chåteauneuf-du-Pape. It is also a major blending grape in other Rhone, Provence and Languedoc-Roussillon wines. When in Spain, listen carefully - you may hear it called Monastrell.

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