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Unfortunately, I've eaten a lot of dry turkey burgers in my day. But I'm on a mission to right all that's wrong in turkeyburgerdom. This recipe was invented out of pure necessity when I was visiting my sister. I had just gotten off a plane and dropped my bags at her house when she said, "We're having turkey burgers for dinner...can you make them?" I looked in her pantry and just grabbed some stuff. She had a can of water chestnuts hanging out in there so I decided to put a crunchy little twist on dinner. I added some soy, sautéed onion, ginger, garlic, and cilantro to the mix, and voila! The killer turkey burger was born.
Coat a large sauté pan with olive oil and toss in the onion. Season with salt and bring the pan to medium heat. Cook the onion until soft and very aromatic, 7-8 minutes. Add the garlic and cook for another 1-2 minutes. Turn off the heat and let cool.
In a large mixing bowl, combine the turkey, ginger, water chestnuts, soy sauce, sambal, cilantro and the cooked onions and garlic. (NOTE: Save the onion pan to cook the burgers in later!) Add 1/4 to 1/2 cup water to the mix--this will keep the burgers really moist! Use your hands to squish the mixture until everything is really well combined.