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Turkey Burger with Ponzu Carrot and Cucumber Ribbons

Turkey Burger with Ponzu Carrot and Cucumber Ribbons


For ponzo 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.


  • Recipe courtesy of Makani Gerardi

Nutrition Information

Per serving: 421 kcal cal., 15 g fat (3 g sat. fat), 46 g carb., 4 g fiber, 26 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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