Asian Slaw Turkey Burgers

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

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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!

Asian Slaw Turkey Burgers
 
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.
Author:
Recipe Type: Main
Serves: 4 burgers
Ingredients
  • 1 lb ground turkey meat
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Pinch of salt
  • ½ teaspoon fresh grated ginger
  • 1½ tablespoons soy sauce
  • 1½ teaspoons sesame oil
  • 1 - 2 teaspoons sriracha
Slaw
  • ¼ cup broccoli slaw
  • ¼ cup shredded carrots
  • 3 tablespoons prepared ginger vinaigrette {I use this kind}
  • 1 - 2 teaspoons mayonnaise
Instructions
  1. Heat grill, grill pan or a large pan over medium-high heat.
  2. In a medium bowl, mix all ingredients until well-combined. {Try not to overmix and toughen the meat.}
  3. 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.
  4. Transfer to a plate and cover with foil until ready to assemble burgers.
Slaw
  1. Stir all ingredients together in a bowl until slaw is well-coated. Set aside.
Egg
  1. 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
  1. 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.

 


Dianna Muscari

Dianna Muscari blogs about her cooking and antics on The Kitchen Prep. A self-taught cook and baker, Dianna shares with her readers the messes and successes she encounters in the kitchen. Along with her recipes - which range from healthy to hearty to downright decadent - Dianna shares anecdotes about life, marriage, travel, and living in Florida. Her conversational writing style draws you into her kitchen for a meal and a laugh as she navigates through life one recipe at a time.

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