Thai Turkey Burger with Crunchy Slaw
- Category Lunch
- Cook Time 00:15:00
- Prep Time 00:30:00
- Cuisine Sandwich
- Diet Dairy Free
Ingredients
- Angelic Bakehouse Hamburger Buns
- 1 lb ground turkey
- 3 tablespoons shallot, very finely diced
- 1 ½ teaspoon fresh grated, or chopped ginger
- 2 garlic cloves- finely minced
- 1 tablespoon finely chopped lemongrass
- 2 tablespoons chopped basil
- 1 teaspoon lime zest
- 1 scallion, chopped
- ½ jalapeño, seeded, finely chopped
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 cup grated carrots
- 1 cup shredded purple cabbage
- 1 scallion, thinly sliced
- 2 tablespoons lime juice ( or rice wine vinegar)
- 1 tablespoon olive oil
- 1 teaspoon sugar
- ¼ teaspoon salt and pepper
- 1/4 cup vegan mayo or tarter sauce
- 1–2 tablespoons sriracha or chili garlic sauce
Instructions
- Preheat grill to medium-high.
- Combine all the burger ingredients in a medium bowl and mix well using hands. With wet hands, shape into 3 burgers, 1-inch thick. Place on a plate in the fridge.
- Toss the slaw ingredients together in a medium bowl.
- Mix the spicy aioli ingredients together in a small bowl.
- Grill patties on a well-greased, pre-heated grill for 4-5 minutes on each side until golden and cooked through.
- Toast buns on the grill
- Spread aioli on the bottom bun, top with the patty, slaw and more aioli.
- Enjoy!!
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