a cure for hangry

1. In a small pot, add the quinoa and chicken broth and bring to a boil. Then cover, and lower the heat to simmer for approximately 15 minutes until all liquid is absorbed.

Tip: You can make the quinoa ahead of time.

2. In a large bowl, combine the turkey, cooked quinoa, green onion, soy sauce, garlic, ginger, pepper, and sesame oil. Use your hand(s) to mix until thoroughly combined.

Note: The original recipe uses the sesame oil in the pan for cooking, but I find that including it in the burger provides a nice flavour and moisture - just be sure to use a non-stick pan.

3. Using your hands, create 4 patties from the turkey mixture. It will seem very wet and like it may not hold together in the pan, but have faith!

4. Heat a large, non-stick pan to medium heat and then add the patties. Don't move them around too much - let it cook and firm up for a better chance of keeping them together in patty form. Cook for approximately 6 - 7 minutes per side (may be less if you use less ground turkey for smaller patties), or until the turkey is completely cooked through.

5. While the burgers are cooking, in a small bowl, whisk together the peanut butter, coconut milk, vinegar, and sriracha. Add more or less sriracha to taste.

Tip: Make sure to shake the coconut milk can first. I pour it into a mason jar and shake vigorously to ensure I get the coconut cream in there as well. This makes for a smoother sauce.

6. Spread the peanut sauce on each side of the toasted English muffins, top with a patty, cucumber slices, and alfalfa sprouts.

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