Vietnamese-Inspired Turkey Burgers
Servings
4people
Servings
4people
Ingredients
Slaw
  • 1cup shredded napa or Savoy cabbage
  • 1cup grated carrot
  • 2 green onionssliced into matchstick-size pieces
  • 1/4cup chopped fresh cilantro
  • 1/4cup chopped fresh mint
  • 1tsp fish sauce
  • 1 Tbsp rice vinegar
  • 1 Tbsp lime juice
  • 1 garlic clovepeeled and crushed
  • 1tsp coconut palm sugar
  • 1/4 bird’s eye chilivery finely chopped
  • 2 Tbsp ground peanuts
Burgers
  • 15oz lean ground turkey
  • 1tsp black pepper
  • 1/2tsp ground cardamom
  • 1 whole bird’s eye chilifinely chopped (or less depending on heat preference)
  • 1 Tbsp chopped cilantro
  • 1 Tbsp chopped Thai basil
  • 1tsp lime zest
  • 1 Tbsp lime juice
  • 1tsp fish sauce
  • 1tsp grapeseed oil
  • 4leaves butter lettuce
Instructions
  1. For slaw, combine cabbage, carrot, green onion, cilantro, and mint. In small jar or bowl, combine fish sauce, rice vinegar, lime juice, garlic, coconut palm sugar, and bird’s eye chili to form dressing. Pour over cabbage and carrot mixture and toss well. Sprinkle ground peanuts overtop of slaw.
  2. For burgers, combine turkey, black pepper, cardamom, chili, cilantro, Thai basil, lime zest and juice, and fish sauce. Mix well with fork and, using clean hands, form into 4 evenly sized patties.
  3. Brush ridged grill pan with grapeseed oil and heat on medium-high. When pan is hot, cook patties about 4 to 5 minutes on each side. Alternatively, cook on medium-high heat on barbecue.
  4. Serve burgers piled high with slaw in lettuce cups, topped with peanuts, or on whole wheat burger buns.
Recipe Notes

Per serving: 274 calories; 22 g protein; 12 g total fat (3 g sat. fat); 21 g total carbohydrates (7 g sugars, 7 g fiber); 382 mg sodium