Bahn Mi-Style Turkey Burger

Posted by on Apr 30, 2014 in Chicken and Turkey | 3 comments

This veggie head repeatably craves a turkey burger. When our family was on the move, soup or turkey chili simmered on the stove on winter Monday nights; turkey burgers slotted in during spring and summer months. These days, our children are grown-and gone; my attentions are not harried or hurried.







I concocted a blend of Southwestern herbs and spices to raise the heat for grown up burger tastes, loaded into a bun with avocado, butter lettuce and a slice of beefy red tomato.








Then, there was the Mushroom and Blue Cheese burger I entered in a contest last summer.

And, now a Bahn Mi-style burger invaded my sleep one night.  This burger is a plump, savory, and spicy twist on the adored Vietnamese sandwich traditionally made of pork and served on a baguette.  MP squished it before I took the photo...











Now, we have the burgers on Tuesdays after I round up Izzy from school, drive across the kingdom to her piano lesson and to her mid week church activity.  I receive extra credit when I help Jules with homework and drop her at the pool for swim team.



The finish line is home-- to grill the burgers I made earlier that morning.











The only trick is not to over mix the ground turkey when combining it with the other chopped aromatics and flavors.  Use a big meat fork and finish with a light touch using your hands.








Form the meat into 5 evenly sized burgers, cover with plastic wrap and refrigerate.  Let the burgers set out for 30 minutes before grilling or cooking them up in a red-hot cast iron pan.








Stack the soft bun








(or sliced baguette roll) with Gingered Miso Mayo, quick pickled red onion, carrots and radish, fresh Turkish cucumber, and cilantro.

I still serve five…

Gingered Miso Mayo


  • ¼ cup mayonnaise
  • 2 Tablespoons yellow Miso (fermented rice and soybeans)
  • 1 Tablespoon fresh lime juice
  • 1 Tablespoon rice wine vinegar
  • 1 Tablespoon grated fresh ginger
  • ½ Tablespoon honey
  • ½ Tablespoon toasted sesame seed oil
  • Salt and pepper to taste


  1. Combine ingredients in a small jar. Top and shake vigorously to combine. Adjust seasonings.
  2. © Copyright 2014 Peggy Barrett Lunde
  3. All Rights Reserved

Bahn Mi-Style Turkey Burgers


  • 1 ¼-pounds ground turkey
  • 1 small red onion, minced
  • 2 cloves garlic, minced
  • 1 Tablespoon fresh grated ginger, (or more to taste)
  • Jalapeno pepper, minced to taste
  • 1 egg white
  • 3 Tablespoons, fresh basil, chopped
  • 1 Tablespoon tamari or soy sauce
  • 2 teaspoons fish sauce
  • 2 ounces soft goat cheese, crumbled


  1. Crumble turkey meat into a large bowl. Add the remaining ingredients in the order given. Using a large meat fork combine the mixture well without overworking. Divide the turkey mixture into 5 equal burgers. Wrap and chill several hours or overnight. Grill or cook the burgers in a hot cast iron skillet brushed with canola oil until browned on one side. Turn the burgers over and cook the burgers until they are completely cooked in the center.
  2. Serve on soft whole-wheat buns or baguette with Gingered Miso Mayo, picked red onion, carrots, and radishes, fresh cucumber slices and cilantro.
  3. © Copyright 2014 Peggy Barrett Lunde
  4. All Rights Reserved


  1. 4-30-2014

    This sounds wonderful!

    • 4-30-2014

      Hi Carole,
      Thank you for taking the time to comment on the burger! Give it a try and let me know what you think. Bob and Cole had them as a cold sandwich for lunch and actually called me (on the real telephone) to tell me how much they enjoyed them 🙂

  2. 4-30-2014

    Definitely gonna try this one!

    One little problem, I have issues with goat cheese, as in, I really don’t care for it, so what do you think for a substitute, feta or maybe just no cheese?

    PS – You should know that Steve and I still have turkey burgers on Mondays, in honor of the Lunde clan! Monday is turkey day! (Though not every Monday anymore.) 😉


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