Thai turkey burgers with mango Asian slaw

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Thai style turkey burger with zesty lime aioli, mango/cabbage/pepper slaw, cucumber ribbons

You don’t have to Thai hard at this dish!
If you’re looking for a lighter but filling warm weather burger: this. is. it!

Thai style turkey burger with zesty lime aioli, mango/cabbage/pepper slaw, cucumber ribbons

Ingredients:

  • 1 lb 90% lean ground turkey
  • 2 spring onions, chopped
  • 1 tsp fresh grated ginger
  • 1 garlic clove finely minced
  • 2 T chopped fresh basil leaves
  • 1/2 tsp lime zest
  • 1/4 tsp black pepper powder
  • 1 tsp sea salt flakes
  • your favorite buns
  • 1 small English cucumber (seedless)
  • Asian slaw
  • 1/4 cup purple cabbage

The How To:

1. Mix first eight ingredients into a small bowl and hand mix gently until well incorporated. Add a little olive oil to a skillet at medium high heat. Cook burgers until internal temperature is 165 degrees—remove from heat and let rest.

2. To make my Asian slaw, check out the recipe here: Cha ca la vong (Vietnamese dish with turmeric fish, herbs, rice noodles). For this dish, shred 1/4 cup of purple cabbage and mix it into the slaw.

3. To make the zesty lime aioli, mix 1/4 tsp lime zest into 1/8 cup of your favorite mayo or homemade aioli. The cucumber ribbon is made by slicing lengthwise on a mandolin.

4. To serve, toast your buns at 400 degrees for about three minutes. Schmear a nice size portion of the aioli on the bottom roll, top with burger, then slaw, then cucumber ribbon. Top with your bun top and enjoy!

 

 

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