Turkey burger:
93/7 ground turkey (454g / 1 pound)
Salt (to taste)
Black pepper (to taste)
Minced ginger (1/2 tbsp)
Minced garlic (1/2 tbsp)
Diced green onion (1 tbsp)
Soy sauce (3 tbsp)
Sriracha (1 tsp)
Honey (1 tsp)
Other:
Sour cream (85g)
Japanese BBQ sauce (40g)
Carrots (60g)
Broccoli (60g)
Red cabbage (60g)
Non-fat Greek yogurt (20g)
Rice wine vinegar (1 tsp)
Toasted sesame oil (1 tsp)
1. To make the slaw, slice raw carrots into think strips (match sticks) and raw broccoli into thin shavings (you don’t want to crunch on a big piece of broccoli) and add to a bowl. Toss in non-fat Greek yogurt, rice wine vinegar, toasted sesame oil, a pinch of salt, and some sliced red cabbage. Mix well.
2. To prep the sauce, combine lite sour cream and Japanese BBQ sauce (we use the Bachan’s brand). Mix until well combined.
3. To prep the basting sauce, combine the soy sauce, sriracha, and honey. Mix until well combined.
4. For the burgers, add ground turkey to a mixing bowl, then toss in salt, black pepper, sliced green onion, minced garlic, and minced ginger. Mix well and combine into burger patties.
5. To cook the patties, place into an oiled skillet set on medium heat and let sear until both sides of the burgers are caramelized and cooked through (165 F internally). Optionally, you can sear first and then finish the burgers in the oven at 450 (F).
6. To prep/serve, take a toasted brioche bun, layer your sour cream sauce onto each bun, add your slaw, then your burger, and finally, crown your king. Enjoy 🙂
