Lunch: Asian Turkey Burgers with Cucumber-Rice Salad

Ingredients

1 package 90-second white rice
1 c. chopped seedless cucumber
1/2 c. shredded carrot
1/4 c. rice vinegar
1 tbsp. sugar
1/4 c. rice vinegar
1 ⁄4 c. soy sauce
2 tbsp. soy sauce
8 oz. shiitake mushrooms
6 scallions
1 lb. ground turkey
1/4 tsp. ground ginger
Nonstick spray
1/4 c. wasabi and soy almonds (Blue Diamond)

Instructions

Salad: Prepare rice as package directs. Stir in cucumber, shredded carrot, 1/4 cup rice vinegar and sugar.
Heat outdoor grill. Mix 1/4 cup rice vinegar and 1 ⁄4 cup soy sauce in a small bowl; set aside. Quarter 4 shiitake mushrooms and 2 scallions; pulse in food processor until finely chopped. Add to ground turkey along with remaining 2 Tbsp soy sauce and the ginger. Gently mix to combine. Shape into four 1-in.-thick burgers.
Generously coat burgers and remaining mushrooms and scallions with nonstick spray.
Grill 12 to 14 minutes, turning once, until an instant-read thermometer inserted from side to middle of burgers registers 165 ºF. Cut mushrooms in half.
Serve burgers with mushrooms and scallions. Sprinkle salad with almonds. Drizzle burgers, mushrooms and scallions with soy-vinegar mixture.

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