Name: Thai-Inspired Turkey Burgers with Napa Cabbage Slaw
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 6 medium carrots; 1 ½ small bunches cilantro; 3 (2 ½ cm) pieces ginger root; 1.02 kg ground turkey; 3 jalapeño peppers; 3 limes; 1 ½ medium heads napa cabbage; 6 whole grain buns or rolls; honey; rice vinegar; soy sauce; toasted sesame oil; virgin coconut oil

Thai-Inspired Turkey Burgers with Napa Cabbage SlawThai-Inspired Turkey Burgers with Napa Cabbage Slaw — a 35-minute dinner recipe with 13 ingredients, serving 6.Ingredients

6 medium carrots

1 ½ small bunches cilantro

3 (2 ½ cm) pieces ginger root

1.02 kg ground turkey

3 jalapeño peppers

3 limes

1 ½ medium heads napa cabbage

6 whole grain buns or rolls

honey

rice vinegar

soy sauce

toasted sesame oil

virgin coconut oil

Instructions

Wash and dry the fresh produce.

Place the ground turkey in a medium bowl.

Quarter the jalapeño peppers lengthwise; remove and discard the stem, seeds, and membranes. Finely dice the peppers and add to the turkey.

Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add ½ of the cilantro to the turkey mixture and the other ½ to a large salad bowl (that will be used for the slaw).

Juice the limes; pour ½ into the bowl with the turkey mixture and the other ½ into the salad bowl.

Peel and grate or mince the ginger; add to the turkey mixture.

Preheat a grill pan or skillet over medium heat.

While the pan / skillet heats up, add soy sauce to the turkey mixture and mix the ingredients until well combined. Form the turkey mixture into six patties.

Once the pan / skillet is hot, add coconut oil and swirl to coat the bottom.

Place the patties in the pan / skillet; cook until they are cooked through and browned, 3 to 5 minutes per side. Once done, transfer the patties to a plate.

Add soy sauce, rice vinegar, sesame oil, and honey to the salad bowl; whisk the dressing.

Trim off and discard the root end of the cabbage; quarter the cabbage lengthwise, then thinly slice crosswise and add to the salad bowl.

Peel the carrots, then trim off the ends; discard the peels and trimmings. Using a box grater, coarsely grate the carrots and add to the salad bowl. Toss the salad until well coated with the dressing.

Toast the burger buns (optional).

To serve, place the bottom half of a bun on a plate, top with a patty and some of the slaw, and close with the top half of the bun. Serve with the remaining slaw on the side. Enjoy!

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