My sister-in-law Margot passed this recipe along and they were REALLY good! I made a double batch and froze for later.
1 Tbs. canola oil or vegetable oil
1 medium red onion, halved and thinly sliced
1 medium clove garlic, mashed to a paste with 1/4 tsp. kosher salt
3/4 tsp. finely grated fresh ginger
1/8 tsp. cayenne
1 lb. ground turkey
1 8-oz. can tomato sauce
1/4 cup hoisin sauce
3/4 cup fresh cilantro leaves
2 Tbs. fresh lime juice; more to taste
4 split egg twist rolls or sesame seed hamburger buns, toasted if desired
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently with a wooden spatula, until softened, about 5 minutes. Reduce the heat to medium, add the garlic, ginger, and cayenne and cook, stirring constantly, until fragrant, about 1 minute. Add the turkey and cook, stirring constantly and breaking it up into small pieces, until it no longer looks raw, about 4 minutes.
Stir in the tomato sauce and hoisin sauce, increase the heat to medium high, and cook, stirring often, until thickened, 5 to 7 minutes. Remove from the heat and stir in the cilantro and lime juice, adding more lime juice to taste. Serve in the buns.
She Cooks - She Scores! 