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    Home » Meat

    Asian Slaw Turkey Burgers

    Published: Jun 18, 2014 · Modified: May 27, 2021 by thekitchenprep · This post may contain affiliate links ·

    Asian Slaw Turkey Burgers! Broccoli & carrot slaw tossed in ginger vinaigrette adds some crunch and zip to these flavorful turkey burgers. Top with a runny egg for a rich and flavorful addition!
     

     

    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
    ½ teaspoon fresh grated ginger
    1 ½ tablespoons soy sauce
    1 ½ 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:
    ¼ cup broccoli slaw
    ¼ 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.

    « Grilled Turkey Burgers with Brie, Raspberry Jam & Arugula
    Salmon Tacos »

    Reader Interactions

    Comments

    1. Christine at Cook the Story says

      June 18, 2014 at 1:07 pm

      Oh good grief, what a drool fest this burger is causing!

      Reply
    2. Gerry @Foodness Gracious says

      June 18, 2014 at 9:10 pm

      Wow...I love eggs on my burger! This looks amazing 🙂

      Reply
    3. Rachel Cooks says

      June 20, 2014 at 6:38 pm

      Loving the egg and the slaw on these....perfection!

      Reply
    4. Allie BakingAMoment says

      June 22, 2014 at 10:08 pm

      Drooling over this!!! It looks like a total flavor bomb 😉

      Reply

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    Hi! I'm Dianna. I used to think cooking had to be complicated to be good, so I never considered it "my thing." Now I know that's far from true, and my mission is to create & share easy, mouthwatering recipes - from weeknight dinners to simple bites for entertaining - that anyone can make! Join me in my South Florida kitchen and let's get cooking!

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