Sunday, March 4, 2012

Thai Turkey Burger with Plum Sauce and Spicy Slaw


Spicy Slaw:
  • 1/2 cucumber, coarsely grated
  • 1 carrot, coarsely grated
  • 1/2 cup thinly sliced roasted red peppers
  • 1/2 cup grated cabbage
  • 2 tablespoons rice vinegar
  • 1 teaspoon fish sauce
  • 1 teaspoon granulated sugar
  • 1 garlic clove, minced
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon salt
Plum Sauce: (or buy pre-made in the Asian food section)
  • 1/3 cup plum jam
  • 1 teaspoon rice vinegar
  • 1 garlic clove, minced
Burger Patties:
  • 2 pounds ground turkey
  • 1/2 cup grated red onion
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 6 whole wheat hamburger buns, split and toasted
  1. To make the spicy slaw, mix shredded cucumber, carrot, and red pepper in a medium bowl. Mix rice vinegar, fish sauce, sugar, garlic, red pepper flakes, and salt in a small bowl. Pour dressing over veggies and stir well. Place in the fridge for an hour to allow the flavors to meld.
  2. To make the plum sauce, mix plum jam, rice vinegar, and garlic in a small bowl and stir until smooth. * I couldn't find plum jam, so just used store-bought.
  3. To make the burger patties, heat oven broiler to 500. Place ground turkey, grated onion, garlic, and salt in a large bowl and gently mix all the ingredients together with your hands; form 6 burgers that are slightly larger than your buns. Place patties on a broiler pan and broil for 5 to 6 minutes on each side or until cooked through and no longer pink in the center.
  4. To assemble the burgers, place a patty on top of the bottom half of each bun and evenly spread the plum sauce on top of each burger. Drain any excess liquid off the slaw and spread evenly on the burgers. Add the burger tops and serve. Makes 6 burgers.
These burgers are healthy and delicious!  I was a much bigger fan that I anticipated and loved all the flavors melded together.  This recipe will definitely be repeated and could easily be eaten without the bun for a gluten free or lower calorie version.  Also, you can use a pre-bagged version of coleslaw mix and just add some cucumber and peppers to speed things up a bit. Slightly modified from a recipe I found on  

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