Looking for a new and very delicious way to eat burgers? This recipe is for you!
Meet our mouthwatering Asian Turkey Burgers with Slaw! These burgers are not only delicious but also incredibly easy to prepare, making them perfect for busy weeknights or casual gatherings.
WOT Tip: We recommend mixing the turkey mixture in advance to allow all the flavors to meld together. Similarly, the slaw can be made in advance, which helps streamline the cooking process.
You can find chili crisps in the international aisle of the grocery store. They have varying degrees of heat, so pick the one that suits you best, or you can omit them entirely. With or without the chili crisp, these burgers are bursting with flavor!
Asian Turkey Burger with Slaw
Ingredients
- 3 lbs ground turkey (we used 85% Lean 15% Fat combo)
- 2 tbsp chili crisp, red pepper in oil (optional)
- 1 tbsp Hoisin Sauce
- 1½ tbsp sesame oil
- 1 tbsp soy or tamari sauce (low-sodium)
- 1½ tbsp fresh ginger, grated
- 3 cloves garlic, minced
- ½ tsp sea salt
- ¼ cup panko
- Peanut oil or avocado oil
- Asian Slaw (recipe below)
- 6 Burger Buns, lightly toasted
- ½ cup sprouts
- Hoisin sauce for burger drizzle
Instructions
- In a mixing bowl, combine all the burger mix ingredients and mix well. Cover the mix and place it in the refrigerator for 30 minutes or overnight.
- Heat your skillet with peanut oil or avocado oil. Form patties with the turkey burger mix and cook in batches over medium heat until cooked through and the patties are firm. This recipe will yield 6-8 patties, depending on how thick you make them.
- Place patties on a toasted burger bun, top with the Asian coleslaw and sprouts, drizzle with hoisin sauce, and serve immediately.
Asian Slaw
Ingredients
- 2 cups green cabbage, thinly sliced
- 1½ cups red cabbage, thinly sliced
- 1 tbsp fresh ginger, grated
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- Pinch of salt
Instructions
- Combine the cabbages and ginger in a mixing bowl.
- Whisk together the rice vinegar, sesame oil, and a pinch of salt.
- Pour the desired amount over the cabbage and toss to combine. Let sit for at least 15 minutes; can be made up to a day in advance.
Enjoy!
Making this recipe? Be sure and share it with us on the WOT Instagram or on Facebook!
All photos by Lorianne DeVita
