Asian Slaw Turkey Burgers

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!

If you think you don’t like turkey burgers, I suggest you give these a try first! You can certainly swap out the turkey meat for whichever type you prefer, but I promise these are worth making. And the best part is you can make them in a skillet, on a grill pan or — the ultimate summertime method — on the grill.

Asian Slaw Turkey Burgers
Makes 4 burgers 

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

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.

For Slaw:
1/4 cup broccoli slaw
1/4 cup shredded carrots
3 tablespoons prepared ginger vinaigrette {I use this kind}
1 – 2 teaspoons mayonnaise

Stir all ingredients together in a bowl until slaw is well-coated. Set aside.

For 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.