Right now I’m loving ground turkey. It’s a much leaner option than ground pork or even ground beef. Not to mention it’s much more affordable right now compared to ground beef.
These Asian burgers are just the way to use ground turkey. The burgers are simple and easy to mix up. Grilling them means a minimum of a mess in the kitchen to clean up, as well as making them even more delicious (and making the neighbors jealous).
Topping the burgers with the spicy Sriracha coleslaw creates a fabulous dimension to the burgers – it adds flavor, texture, and color. If you’re not one to have spicy foods, try substituting the Sriracha for sweet chili sauce. It’ll be a very similar flavor, but much more mild.
These burgers are great for dinner, but they’re also a wonderful recipe to make into sliders. Simply make 12 burgers instead of 4 and use mini buns (or cut regular buns in four). You’ll have a delicious and beautiful appetizer that’s perfect for your next get together.
- 2 cups shredded cabbage (mixed green and red)
- 1 tbsp rice vinegar
- 2 tsp chives (minced)
- 2 tsp cilantro (minced)
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 cup fat free mayonnaise
- 3-4 tsp Sriracha sauce (optional)
- 1 lb ground turkey breast
- 1 tbsp soy sauce
- 2 tsp fresh ginger (minced)
- 2 tsp garlic (minced)
- 4 whole wheat light hamburger buns
- 1 cup thinly sliced cucumbers
- In a bowl, combine the cabbage, rice vinegar, chives, cilantro, sugar, salt, mayonnaise and Sriracha sauce (if using). Mix well.
- Combine the ground turkey, soy sauce, ginger and ginger. Mix well.
- Form the ground turkey mixture into four equal patties.
- Grill the patties for 3 – 5 minutes per side, or until the center of the patties measures 165 degrees F.
- Toast the buns for 1 minute.
- Serve the burgers on the buns, topped with the slaw and cucumbers.
Entire recipe makes 4 servings
Serving size is about 1 burger with toppings
Each serving = 4 Points*
*based only on ingredients with an SP Freestyle value