I’m on a MISO kick (have you noticed)! This one was another BIG hit with the kids (even with those green onions in there – yay me!) AND made for wicked lunch leftovers (cold or heated up).  I served the burger up with siracha pickled cucumbers. Ok, maybe it’s a siracha kick too!

For the burgers:
1 flat of Turkey
2T miso paste
1T maple syrup
1T Bragg
1/4C brown rice bread crumbs (any bread crumb would work)
2 green onions, chopped

Mix together & form into 8 patties. I cooked on a med-hot griddle but in a fry pan or bbq would likely work. They’d also make stellar meatballs!

Siracha pickled cucumbers:
1 English cucumber
4T rice wine vinegar
1T sesame oil
1T Bragg
1T siracha
1 green onion, chopped

Mix & let marinate while the burgers cook & you make the peanut sauce.

Peanut Miso Sauce (per serving):
1t natural PB
1t maple syrup
1t miso paste
1t Bragg
1T rice wine vinegar
1T water

Mix well & drizzle!