This week's Jennie - O Recipe of the Week - Ginger & Lemongrass Turkey Sliders. You'll be using the JENNIE-O® Extra Lean Ground Turkey Breast and no slider bun! Instead you'll serve it on Iceberg Lettuce Leaves! Another delicious and healthy recipe from the Jennie - O website. http://www.jennieo.com/
Ginger & Lemongrass Turkey Sliders
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1 tablespoon finely chopped fresh ginger, peeled
1 teaspoon finely grated super fresh lemongrass
1 tablespoon chopped fresh cilantro
2 tablespoons low-sodium soy sauce, divided
6 drops toasted sesame oil, divided
1 cup shredded cabbage
1 large carrot, finely grated
½ cup orange juice
8 whole leaves iceberg lettuce
whole cilantro leaves, if desired
toasted sesame seeds, if desired
1 - Heat grill on medium-high heat. In large bowl, combine turkey, garlic, ginger, lemongrass, cilantro, 1 tablespoon soy sauce and 3 drops toasted sesame oil; mix well. Form turkey mixture into tight balls approximately 2½ ounces each; there should be 8 balls. Flatten them into patties about ½-inch thick. Brush grill lightly with oil. Place turkey patties on grates. Grill 5 to 6 minutes on each side or until well-done, 165ºF as measured by a meat thermometer.
2 - In medium bowl combine cabbage and carrot. Add orange juice, remaining 1 tablespoon soy sauce and 3 drops toasted sesame oil; mix well.
3 - Place turkey patty into each lettuce leaf and mound cabbage and carrot mixture on top. Garnish with cilantro and toasted sesame seeds, if desired.
* Always cook to an internal temperature of 165°F.
180 Fat 4g
Protein 28g Cholesterol 55mg
Carbohydrates 8g Sodium 360mg
Fiber 1g Saturated Fat 1g