Seasoned with Asian-inspired flavor in this recipe, turkey patties turn out anything but bland. Broccoli and carrot slaw tossed in a ginger vinaigrette adds crunch and zip to these flavorful burgers, and a runny egg adds delicious richness.
By Dianna Muscari
I probably haven’t had a “real” {i.e. beef} burger in over 10 years. I stopped eating red meat a while ago and never looked back. It was sort of a natural progression since I was never much of a fan anyway. But sometimes it’s nice to sink your teeth into a yummy, grilled patty… though to be honest, I think I like burgers more for the toppings than the meat itself!
I make turkey burgers all the time and love the versatility of turkey meat. It’s a bit on the lighter side than beef {specifically if you buy lean, white meat turkey rather than the dark meat} and it agrees with me a lot more. Seasoned with Asian-inspired flavor in this recipe, the patties turn out anything but bland. Broccoli & carrot slaw tossed in ginger vinaigrette adds some crunch and zip to these flavorful burgers, and a runny egg adds delicious richness!
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Asian Slaw Turkey Burgers
- Yield: 4 burgers 1x
Description
Seasoned with Asian-inspired flavor in this recipe, turkey patties turn out anything but bland. Broccoli and carrot slaw tossed in a ginger vinaigrette adds crunch and zip to these flavorful burgers, and a runny egg adds delicious richness.
Ingredients
- 1 lb ground turkey meat
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Pinch of salt
- 1/2 teaspoon fresh grated ginger
- 1 1/2 tablespoons soy sauce
- 1 1/2 teaspoons sesame oil
- 1 – 2 teaspoons sriracha
Slaw
- 1/4 cup broccoli slaw
- 1/4 cup shredded carrots
- 3 tablespoons prepared ginger vinaigrette {I use this kind}
- 1 – 2 teaspoons mayonnaise
Instructions
- Heat grill, grill pan or a large pan over medium-high heat.
- In a medium bowl, mix all ingredients until well-combined. {Try not to overmix and toughen the meat.}
- Divide into 4 equal portions and shape into patties. Cook over medium-high heat on a skill or grill pan, or grill for about 3-4 minutes on one side; flip and cook for another 2-3 minutes on the other side or until the meat is no longer pink in the middle.
- Transfer to a plate and cover with foil until ready to assemble burgers.
Slaw
- Stir all ingredients together in a bowl until slaw is well-coated. Set aside.
Egg
- Fry or poach an egg to desired runniness. I like mine cooked for a couple of minutes on one side over high heat in a frying pan, then flipped and cooked for under a minute on the other side.
Assembly
- Toast buns if desired. Place burgers on bun and top with a heaping serving of slaw, thinly sliced red onion, and an egg. Drizzle with extra sriracha if desired.
- Category: Main
