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Wok eggs, fried rice and hot Dry Noodles.
Mayonnaise and plenty of herbs turn ground turkey into moist and flavorful patties in this take on the classic burger. For our panade—a hydrating binding mixture of dairy and breadcrumbs—we use creamy mayonnaise and crisp panko along with fresh mint, cilantro and scallions. Parmesan cheese adds a salty-savory note. For an extra layer of flavor, more herbs and mayonnaise are stirred together with lime juice for a simple topping. We preferred the flavor and texture of these burgers when made with ground dark meat turkey, but if you prefer, ground breast meat works, too. Instead of using buns, serve the burgers sandwiched between bibb or Boston lettuce leaves spread with the herbed mayonnaise.
cup panko breadcrumbs
tablespoons mayonnaise, divided
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