Subbing beef burgers with tukey is a great way to show off those fresh trunks or new bikini, but not feeling too thrilled with your options? We know the feeling. Turkey burger fatigue. You’ve tried the feta and spinach route, eh. Did the whole onion and herb route, which was fine. It got us thinking about some of our favorite flavors, and how we could incorporate it into our figure friendly friend (ground turkey).
Grabbing some fresh ginger root, garlic, thai chilli, cilantro it hit us. Thai turkey sliders with a quick pickled slaw. Bright & light flavors that amp up your turkey burger, in an adorable size.
- Prep Time: 25 Min
- Cook Time: 15 Min
- Difficulty Level: Medium
- Brigade Frying Pan
- Brigade Santoku Knife
- Mixing Bowl (2)
- Ground Turkey
- Ginger Root
- Thai Red Chili
- Slider Buns (we used Brioche)
- Napa Cabbage
- Rice Vinegar
- Olive Oil
- Salt & Pepper
Chop cabbage, carrot and daikon finely to make your slaw, and put into a large mixing bowl. Add 3 tablespoons of rice vinegar, a teaspoon of sugar and salt and pepper and mix to incorporate. Refrigerate your slaw for 20 minutes.
In a large mixing bowl use a microplane to grate fresh ginger (to taste) & garlic. Add in your ground turkey, salt & pepper and finely chop your cilantro and thai chili and add to burger mixture. Mix thoroughly with your hands and refrigerate.
While your slaw is pickleing and turkey burgers are chilling, slice open your buns and place in the oven at 450 degrees for about 7 minutes, or until golden brown.
Time to make cook the burgers! Place your frying pan on medium- high heat and add 2 tablespoons of olive oil to the pan. Once hot, coat your hands in a thin layer of olive oil and begin forming patties. Cook on either side for 6-7 minutes, or until the liquid inside the patty runs clear.
To assemble, place your patty on your toasted bun, and add your pickled slaw. Enjoy!
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