Category

Serves 4

 

Total Time45 mins
For the Turkey Burger
 1 pound  ground turkey
 1 green onion, minced
 1/2 teaspoon garlic powder
 1/2  teaspoon ground ginger
 1  tablespoon coconut aminos
 1/4 teaspoon salt
 1/4 teaspoon  ground pepper
 1 tablespoon ghee or avocado oil
For the Slaw
 1 (14oz) bag  coleslaw mix
 2 tablespoons almond butter
 2 tablespoons coconut aminos
 3 tablespoons rice vinegar
 1/2 teaspoon garlic powder
 1/4 teaspoon ground ginger
 1 teaspoon sesame oil
 1 teaspoon sesame oil
For the Burgers
1

In a bowl combine turkey, green onion, 1 tablespoon coconut aminos, salt, pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon ground ginger. Mix until combined. Divide evenly into 4 patties (about the size of your palm).Turn your grill or pan on medium high heat and once the pan is hot, add oil. Cook patties for about 4 minutes per side, until they reach an internal temperature of 165ºF. Remove and set aside.

For the Slaw
2

In a medium sized bowl combine 2 tablespoons almond butter, 3 tablespoons rice vinegar, 2 tablespoons coconut aminos, ½ teaspoon garlic powder, 1 teaspoon sesame oil and ¼ teaspoon ground ginger. Whisk to fully combine then add in coleslaw mix and cilantro and toss to coat. 

To serve: Top each burger with a large serving of coleslaw and wrap in a lettuce wrap of collard green leaf.

Ingredients

For the Turkey Burger
 1 pound  ground turkey
 1 green onion, minced
 1/2 teaspoon garlic powder
 1/2  teaspoon ground ginger
 1  tablespoon coconut aminos
 1/4 teaspoon salt
 1/4 teaspoon  ground pepper
 1 tablespoon ghee or avocado oil
For the Slaw
 1 (14oz) bag  coleslaw mix
 2 tablespoons almond butter
 2 tablespoons coconut aminos
 3 tablespoons rice vinegar
 1/2 teaspoon garlic powder
 1/4 teaspoon ground ginger
 1 teaspoon sesame oil
 1 teaspoon sesame oil

Directions

For the Burgers
1

In a bowl combine turkey, green onion, 1 tablespoon coconut aminos, salt, pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon ground ginger. Mix until combined. Divide evenly into 4 patties (about the size of your palm).Turn your grill or pan on medium high heat and once the pan is hot, add oil. Cook patties for about 4 minutes per side, until they reach an internal temperature of 165ºF. Remove and set aside.

For the Slaw
2

In a medium sized bowl combine 2 tablespoons almond butter, 3 tablespoons rice vinegar, 2 tablespoons coconut aminos, ½ teaspoon garlic powder, 1 teaspoon sesame oil and ¼ teaspoon ground ginger. Whisk to fully combine then add in coleslaw mix and cilantro and toss to coat. 

To serve: Top each burger with a large serving of coleslaw and wrap in a lettuce wrap of collard green leaf.

Notes

Asian Turkey Burgers with Slaw

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