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| INGREDIENTS |
| 1½ pounds |
ground turkey (white meat, dark meat, or a mixture) |
| ½ cup |
fresh bread crumbs |
| 3 tbsp. |
mayonnaise |
| 2 tbsp. |
chopped fresh chives |
| 1 tbsp. |
Worcestershire sauce |
| 1½ to 3 tsp. |
hot chili sauce such as Tabasco sauce (amount depends on how spicy you like your foods), or Tabasco Chipotle sauce |
| 2 |
green onions, minced, white and green parts |
| 4 |
fresh basil leaves, thinly sliced |
| 1 tsp. |
sea salt, or more to taste |
| ½ tsp. |
freshly ground pepper, or more to taste |
| 4 |
hamburger buns, lightly toasted |
| |
sweet pickle slices |
| 1 |
tomato, cored and sliced |
Coleslaw
|
| 2 cups |
shredded cabbage |
| 7 |
basil leaves, thinly sliced |
| ½ cup |
mayonnaise |
| 1 tbsp. |
apple cider vinegar |
| 1 tsp. |
sugar |
| 2 tsp. |
Dijon mustard |
| ½ tsp. |
crushed red pepper flakes |
| |
salt and freshly ground pepper to taste |
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| RECIPE |
- Combine turkey, bread crumbs, mayonnaise, chives, green onions, Worcestershire sauce, chili sauce, basil, salt, and pepper in a large bowl and work the mixture with your hands to just mix. Do not over mix or the burgers will be tough.
- Form the mixture into 4 1-inch thick patties.
-
Place in preheated cast iron griddle or nonstick sauté pan. Cook to internal temperature of 165º F.
-
While patties are cooking, make the coleslaw.
- Whisk the mayonnaise, vinegar, mustard, sugar, and red pepper flakes together in a small bowl.
-
Add to the cabbage and basil in a larger bowl right before serving.
-
Assemble the burgers by placing each burger on a bottom bun, and stacking a tomato slice, some pickles, and a bit of coleslaw on top, and then topping with the top bun.
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| SERVING SUGGESTION |
SERVING SIZE:
1 burger and bun with ½ cup coleslaw
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
500 |
|
| Total Fat |
21 g |
|
| Sodium |
680 mg |
|
| Total Carbohydrates |
40 g |
|
| Fiber |
5 g |
|
| Protein |
39 g |
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