Turkey Burger with Ponzu Carrot and Cucumber Ribbons
Turkey Burger with Ponzu Carrot and Cucumber Ribbons

Photo Credit

Victor Schrager

This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: Less than 30 minutes
  • Prep: 10 minutes
  • Cook: 12 minutes

Nutrition Facts

Amount per serving:
Total Calories: 421 calories
  • 745mg Sodium
  • 46g Carbs
  • 4g Fiber
  • 15g Fat
  • 3g Saturated Fat
  • 26g Protein
421 calories745mg46g4g15g26g3g

Ponzu, a Japanese version of vinaigrette, adds a spicy, citrusy twist to an otherwise traditional turkey burger.


  • For ponzu carrot and cucumber ribbons:
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon granulated sugar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon wasabi paste
  • 1 carrot, sliced into ribbons using vegetable peeler
  • 1 cucumber, sliced into ribbons using vegetable peeler
  • For turkey burgers:
  • 16 ounces organic ground turkey, divided into four patties
  • Kosher salt
  • Freshly ground black pepper
  • 1 teaspoon olive oil
  • 4 ciabatta buns, sliced and toasted



1. To make ponzu carrot and cucumber ribbons, whisk together soy sauce, lemon juice, sugar, sesame oil, and wasabi paste in a medium bowl until incorporated. Add 
carrot and cucumber ribbons and toss; set aside.
2. Season turkey patties with a pinch each salt and pepper. Brush a grill grate with olive oil and heat to medium-high. Grill turkey patties for 5 to 6 minutes, or until burger releases from the grate without 
sticking. Flip and cook for another 
5 to 6 minutes.
3. To build burgers, place a lettuce leaf and a patty on each ciabatta bun bottom. Add ponzu vegetable 
ribbons and a bun top.

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