Cocktail Recipes, Spirits, and Local Bars

Spicy Grilled Turkey Burger with Coleslaw

Spicy Grilled Turkey Burger with Coleslaw



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Spicy grilled turkey burger served with tomatoes, sweet pickles, and coleslaw. Not your everyday turkey burger, these have fresh chives, bread crumbs, basil and Tabasco sauce.

Photography Credit:Elise Bauer

My father announced he had a cunning plan.

He found a grilled turkey burger recipe that he wanted to try, but rather than just use any old ground turkey, he would make half the burgers with ground dark meat (his favorite) and half the burgers with ground white meat and see if he preferred one over the other.

I complicated the test further by suggesting that we use regular Tabasco sauce with the white meat turkey burgers and chipotle Tabasco sauce with the dark meat burgers, thinking that the stronger flavor of dark meat would hold up well to the chipotle.

Dad took the test a step further and decided that we would have half as much chili sauce in the white meat burgers.

Clearly we weren’t aiming for a perfect scientific study.

The good news is that both sets of burgers turned out great. With the white meat turkey burgers, since we had less chili sauce, the turkey flavor was more pronounced. With the dark meat burgers, the chipotle sauce added a lot of kick to the meat.

Both burgers were flavorful, filling, and paired very well with the spicy coleslaw, sweet pickles, and tomatoes. 3 thumbs up on this one.

Spicy Grilled Turkey Burger with Coleslaw Recipe

Ingredients

Turkey burgers:

  • 1 1/2 pounds ground turkey (white meat, dark meat, or a mixture)
  • 1/2 cup fresh bread crumbs
  • 3 Tbsp mayonnaise
  • 2 Tbsp chopped fresh chives
  • 1 Tbsp Worcestershire sauce
  • 1 1/2 to 3 teaspoons of hot chile 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 teaspoon sea salt, or more to taste
  • 1/2 teaspoon 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
  • 1 cup loosely packed arugula, watercress, or just another cup of shredded cabbage
  • 10 basil leaves, thinly sliced
  • 1/2 cup of mayonnaise
  • 1 Tbsp apple cider vinegar
  • 1 teaspoon sugar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon crushed red pepper flakes
  • Salt and freshly ground pepper to taste

Method

1 Prepare grill for high direct heat: Prepare your grill (either gas or charcoal) for direct high heat. You can also cook the burgers on the stove-top on a griddle or cast iron frying pan.

2 Combine burger ingredients, form into patties: In a large bowl, gently combine the turkey meat, breadcrumbs, chives, basil, green onions, mayonnaise, Worcestershire sauce, chili sauce, salt and pepper. Work the mixture with your hands until it is just mixed. Don't over mix or your burgers will end up tough.

Form four patties, about 1-inch thick.

3 Grill burgers and buns: Sprinkle the patties with salt and pepper. Grill them for 5-7 minutes on each side, until the internal temperature of the patties reach 165°F on a meat thermometer. Turkey burgers should be cooked through, not rare.

Toward the end of the cooking, put the buns on the grill to toast for about a minute. Remove the burgers from the grill to a platter, cover and let rest for 5 minutes.

4 Assemble the cole slaw: Whisk the mayonnaise, vinegar, mustard, sugar, red pepper flakes together in a small bowl. Add to the cabbage, arugula, and basil in a larger bowl right before serving.

5 Assemble the burgers: 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.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!


Recipe Summary

  • 1 pound lean ground turkey
  • ⅓ cup chopped fresh basil
  • 3 cloves garlic, crushed, or more to taste
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 4 slices provolone cheese
  • 4 ciabatta rolls
  • ¼ cup mayonnaise
  • ⅛ cup prepared pesto
  • ½ red onion, sliced
  • 4 leaves romaine lettuce

Combine turkey, basil, garlic, salt, and pepper in a bowl. Divide into 4 equal portions and form into hamburger patties.

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill patties for about 4 minutes per side. Place provolone slices on the patties continue to cook until cheese melts. Place ciabatta rolls on the grill and cook until browned to your liking, 2 to 3 minutes.

Mix mayonnaise and pesto in a small bowl until thoroughly combined. Spread onto the rolls. Place the turkey patties on the rolls and top with sliced red onion and lettuce.


1. For the turkey burgers, in a medium bowl, combine ground turkey, peanut butter, parsley, green onions, garlic, ginger, Sriracha, salt and pepper. Stir to incorporate all ingredients. Form into 6 patties and using your thumb, make a small indentation in the center of each burger. Place on a plate, cover and refrigerate 30 minutes before grilling.

Peanut Slaw

1. For the peanut slaw, in a medium bowl, combine cabbage, carrots, red peppers, peanuts and parsley.

Slaw Dressing

1. For the dressing, in a small bowl, whisk vegetable oil, rice vinegar, honey, peanut butter, soy sauce, ginger and Sriracha until smooth. Toss with slaw and set aside until ready to assemble burgers.

Spicy Spread

1. For the spicy spread, in a small bowl, whisk mayonnaise, soy sauce, rice vinegar and Sriracha until well combined. Set aside.

2. Preheat grill to medium-high heat. Lightly oil the grill grate. Place patties on the grill and cook 6-8 minutes per side.

3. To assemble burgers, spread both sides of bun with spicy spread, top with turkey burger and place a scoop of coleslaw on top of the burger. Place bun on top and serve.


Spicy Grilled Turkey Burger with Coleslaw

1 Prepare your grill (either gas or charcoal) for direct high heat. You can also cook the burgers on the stove-top on a griddle or cast iron frying pan.

2 In a large bowl, gently combine the turkey meat, bread crumbs, chives, basil, green onions, mayonnaise, Worcestershire sauce, chili sauce, salt and pepper. Work the mixture with your hands until it is just mixed. Don’t over mix or your burgers will end up tough. Form four patties, about 1-inch thick.

3 Sprinkle the patties with salt and pepper. Grill them for 5-7 minutes on each side, until the internal temperature of the patties reach 170°F on a meat thermometer. Turkey burgers should be cooked through, not rare. Toward the end of the cooking, put the buns on the grill to toast for about a minute. Remove the burgers from the grill to a platter, cover and let rest for 5 minutes.

4 Assemble the coleslaw. Whisk the mayonnaise, vinegar, mustard, sugar, red pepper flakes together in a small bowl. Add to the cabbage, arugula, and basil in a larger bowl right before serving.

5 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.


Thai Turkey Burger with Grilled Pineapple and Spicy Peanut Slaw


I haven’t been able to get enough of Thai flavors lately. Ever since I fell in love with this Spicy Peanut Dipping Sauce I’ve been looking for new ways to use it. As amazing as the taste of that sauce is, it takes a back seat here to the rockstar combo of sweet grilled pineapple and moist, spicy turkey.

Adding shredded carrots to my turkey burgers is a tip I picked up from Gina over at Skinny Taste and I’ll never go back. The result is so moist and much more flavorful than plain ground turkey. The patties are a bit delicate, though, and won’t hold together on the grill so if you’re cooking outside use a grill-friendly skillet.

We like things spicy but if you have a more sensitive palate, back off the Sriracha and find the right balance for your tastebuds.

We served these with sweet potato fries and our new favorite sweet potato fry dipping sauce: equal parts real maple syrup and adobo sauce from a can of chipotles. Yum! This meal is all about sweet and spicy combo.

  • 1/2 tbs fresh ginger, minced
  • 1/2 tbs garlic, minced
  • 1 tbs low sodium soy sauce
  • 1/2 tbs rice vinegar
  • 1 tbs water
  • 2 tbs PB2 (or 1 tbs peanut butter)
  • 1/2 tbs Sriracha
  • 1/2 tbs honey
  • juice of half a lime
  • 6 oz broccoli slaw
  • 20 oz 99% fat free ground turkey
  • 2/3 c shredded carrot
  • 1 garlic clove, shredded
  • 1 tbs red onion, shredded
  • 1 tsp Worcestershire Sauce
  • 1/4 c bread crumbs
  • 1/4 c c Sriracha
  • non-stick spray
  • 5 1/2-inch thick pineapple slices
  • 5 whole wheat buns

In a small bowl, whisk together the first 9 ingredients (through lime juice). Combine half the dressing with the broccoli slaw and reserve the other half.

In a large bowl, combine ground turkey, carrot, garlic, onion, Worcestershire, bread crumbs and 1/4 c Sriracha until well blended. Shape into 5 equally sized patties.

Heat a large skillet over medium high heat and spray with non-stick spray. Add patties and saute until cooked through, 4-5 minutes per side.

Meanwhile, heat grill to high and grill pineapple slices, about 2-3 minutes per side.

Place burger on a bun topped and top with pineapple and broccoli slaw. Serve with additional peanut sauce on the side.

Excluding bun: Calories 217 / Total Fat 1.8g / Trans Fat 0.0g / Cholesterol 71mg / Sodium 362mg / Potassium 235mg / Total Carbohydrates 19.6g / Dietary Fiber 2.6g / Sugars 7.3g / Protein 31.7g Weight Watchers Points: 4 / PointsPlus: 5


Recipe Summary

  • 1 pound 93% lean ground turkey
  • 2 tablespoons chopped red onion
  • 2 tablespoons sour cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Montreal steak seasoning
  • 1 tablespoon olive oil, or to taste
  • salt to taste
  • 4 thin slices Swiss cheese
  • 4 Hawaiian-style hamburger buns

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Combine turkey, red onion, sour cream, mustard, and steak seasoning in a bowl until well mixed. Form into four 3/4-inch thick patties. Drizzle with olive oil on both sides and season with salt.

Cook on the preheated grill until cooked through, about 5 minutes per side, laying Swiss cheese over burgers just before removing from the grill. An instant-read thermometer inserted into the center of the burgers should read at least 165 degrees F (74 degrees C).


Related Video

Best turkey burgers I've had. Easy, quick and delicious. Texture was excellent, moist and satisfying. I like this better than the turkey meatloaf I've been making for years, and it's half the work and time.

Turkey Burgers were the best. I did not make the cole slaw. But it was helpful. Made the burgers for my wife and daughter. Both of them were very impressed. It was so good that we plan on making them for a dinner party of Wine enthusiasts. We have a get together after Wine tasting at Wine Styles. We are a group of Wine and Food connoisseurs. We have about 6 to 9 couples. One of the couples is going through the Julia Child's cookbook. It's an awesome time with friends. This will be a great addition!

I made the turkey burgers tonite--they were terrific. I sauteed the onions and garlic before adding them to the turkey, and had some fresh bread crumbs in the freezer.

Absolutely outstanding recipe for turkeyburgers. Didn't make the coleslaw, but will definitely make the turkeyburgers time and time again. Bravo!

Delicious! Didn't use the coleslaw for the burgers (because I didn't have ingredients), but it is my go-to recipe whenever I need coleslaw it's always a hit!

This is now my default turkey burger recipe. I have a confession to make, though. I didn't read the recipe all the way through and didn't notice you weren't supposed to keep back half the sauce. So I essentially doubled the sauce. However this worked great! Really nice and moist. I always put turkey burgers in the freezer for about a half an hour anyway to that helps keep them together.

My husband, a big turkey-burger fan, adored this. I am not a turkey-burger fan but also really enjoyed it. I added an egg white to ensure meat would not stick to the grill, and it didn't.

I make this with broccoli slaw and add cranberries. Make it all the time!

Not expecting anything out of this world. It is ^dry^turkey after all. But these were outstanding. The sweet and sour from the cole slaw (halved the mayo) and the sweet bbw - WOW. The meat eaters actually preferred this one to the sirloin burgers I also made. YUMMMM.

I love these burgers. Sometimes t-burgers can be mushy but not these. I have experimented with their bbq sauce and my favorite bottled sauce-- lip lickin' sauce-- and find the bottle version just as good or better. I also have never had trouble with the burgers not staying together. As so many others have noted, the cole slaw is fantastic and yes, it has become my go-to recipe for cole slaw this summer. I'm making it right now. Yum!

The three forks are for the coleslaw, which is very good and simple. The burgers were inedible, the sauce tasted too harsh, and I ending up throwing everything out.

This has got to be the best turkey burger recipe I ever made! It will definitely be added to our dinner rotation. The coleslaw was delicious too. I did follow other reviewers advice by adding an egg (I used only the eggwhite). I also added a little bit more barbecue sauce to the turkey mixture.

These burgers are fabulous. I have made them several times this month. I cook them on the stove in my LeCreuset cast iron grill pan, about 5.5 to 6 minutes per side, basting as I cook. DON'T OVERCOOK or they will dry out. My husband who loves W sauce, thinks that the amount is a bit much, so I use less. I also add a beaten egg as suggested. Since there are only two of us, I use less turkey than called for - up to l.5 lbs. using the same amount of ingredients and they are still excellent, and making the full amount of sauce. Don't forget to divide the sauce, 1/2 into the raw turkey mixture and the other half for basting. it is very important to have sauce left for basting - don't ask me how I know!

Recipe is really tasty as is. Definitely double the sauce and use for basting on the grill and as a condiment for the burgers. I served mine on whole wheat buns with sliced avocado and the slaw on top and got a major thumbs up from all.

The bbq sauce was way too salty. I couldn't even taste the turkey burger. If I made it again I would leave out the salt, but I don't think I will ever make it again.

I used Lloyd's Pulled BBQ pork and used the slaw recipe and I will definitely be making the slaw recipe again. Next time I will try the burgers.

both good. slaw was nice - didn't absolutely need the mayo, actually is good with just the vinegar. can use red wine vinegar, as well. I added celery. great on the burger!

Yummy! Paired these with Epicurious' Sweet-Potato Latkes, and will definitely be making both again. May make more sauce next time around.

didn't try the burgers but the cole slaw is really good! everyone raved (and devoured) it. Will definitely be in the rotation.

I have NEVER made a turkey burger before, but it's likely that this is the first and last one I will ever make again and again and again! The end result, after a couple of tweaks, was a moist, juicy, flavorful burger. not to be compared to any prime beef burger I've ever had. but delicious in its own right. I made the full recipes for the barbecue sauce and cole slaw, but halved the burger recipe and still came up with three good size burgers. To the burger recipe I doubled the bread crumbs and added one half of a red jalapeno pepper, minced, one egg white, and 1/3 cup finely diced Monterrey Jack cheese. I definitely would not grill them without basting with some of the barbecue sauce which made them even more flavorful. Served them open-face on one-half of a toasted Ciabatta roll, drizzled with reserved barbecue sauce and mounded the cole slaw atop. Consider me a turkey burger convert!

I've added this recipe to my recipe box. Terrific turkey burgers. I added one egg for binding and we grilled them on our indoor grill. We toasted hawaiian buns, added some melted cheese. Delish!

I made this last night and it was amazing. I cut the burger recipe in half (there was only 2 of us eating) but made the full BBQ sauce and cole slaw recipe and it was perfect. I used leftover marinated onions from the Fish Tacos recipe on here for the slaw and it gave it a really nice kick. My boyfriend said it was his new favorite meal and asked it I would make it once a week!

I make the BBQ turkey burgers using my favorite BBQ sauce to save time, but the Creamy Cole Slaw Holden has become a staple at our house! Wwe love this cole slaw recipe!

This turkey burger recipe is awesome. Full of flavor and far from dry, these lend themselves great to barbecue sauce (I used the cherry cola barbecue sauce recipe from this site, as it's my favorite). I like these burgers just the way they are, so good!

Yummy stuff! Made these on Memorial Day weekend and they were wonderful for a day out in the sun. The coleslaw was sweet and tangy and went great with these burgers. I added a few jalapenos to spice them up.


Spicy Turkey Burgers with Dill Slaw

We LOVE to grill in the summertime so these Spicy Turkey Burgers with Dill Slaw have been on repeat!


My Mom has been making turkey burgers since I can remember so this recipe is inspired by her love of hot sauce AND spice.

Simple & delicious, these come together so easily which makes them a perfect option for any day of the week!

I love using ground turkey in burgers because it combines with other flavours so well and it’s easy to cook on the grill.


Made with ground turkey, hot sauce, creamy dill dressing, slaw and feta, this burger has all my favourite things. So, how do you make this spicy burger?

How to make a delicious turkey burger

Ground Turkey: Ground turkey is an easy-to-cook with protein which takes on flavour easily making it the perfect base for these burgers.

Bread Crumbs: Help to bind this burger together.

Hot Sauce: Adding hot sauce to the ground turkey adds moisture to the burgers PLUS all of that spicy flavour! Plus, drizzle a bit more on the burger before serving.

Spices: Dried oregano, salt and garlic balance out all of the flavours.

Green Onions: Milder flavour and combines nicely with all the other spices.


And let’s just for a minute discuss the Dill Slaw on these turkey burgers!? A mixture of greek yogurt, lemon juice, dill, garlic & salt are combined with cabbage & carrots for the perfect cooling topping. You might just want to eat this by the fork-ful!


Is a turkey burger healthier than a hamburger?

Turkey burgers are generally healthier than a hamburger as ground turkey is leaner, but it also depends on the following:

  • The type of ground turkey that you’re using. Ground turkey is much leaner than beef, which can result in a drier burger. For this reason, I normally use ground turkey thighs for my burgers, which are either 80 – 86% lean. If you’re watching your fat intake, you can certainly choose extra lean ground turkey breast instead. Make sure your ground turkey is high in quality like Diestel brand turkey as it’s sustainably raised with superior flavor!
  • The ingredients that you add to your ground turkey. Since ground turkey is leaner than hamburgers, it typically needs more added ingredients to give it extra flavor and juiciness. Adding quality ingredients to your turkey burgers will still keep them nice and healthy!

Grilled Turkey Burgers with Tangy Spicy Slaw

Burgers
1 lb organic ground turkey
2 garlic cloves
¼ cup shredded carrots
¼ cup red onion, finely chopped
½ cup red bell pepper, finely chopped
2 Tbsp Fresh Cilantro
1 tsp cumin
1 tsp smoked paprika
¼ tsp cinnamon
1 tsp coriander
Salt
Pepper
1 avocado, pitted, peeled and sliced
4 buns

Slaw
2 cups shredded purple cabbage
2 tbsp chopped cilantro
¼ cup shredded carrots
1 garlic clove, chopped
1 fresh lime, juiced
1 tbsp apple cider vinegar
¼ tsp or more crushed red pepper (optional)
1 tsp honey
1 tbsp extra virgin olive oil

Directions

Turn on grill.
Combine all burger ingredients in medium bowl and mix. Salt and pepper to taste. Form 4, 4 oz patties. Set aside.

For slaw, combine cabbage, cilantro, carrots and garlic in medium bowl. In a small bowl, combine lime juice, vinegar, salt, pepper, crushed red pepper and honey. Whisk in oil. Add to cabbage mixture and mix well to coat. Set aside.

Place burgers on grill and cook until internal temperature reads 160 degrees, flipping once half way through (about 4 minutes each side).

Top each burger with sliced avocado and a ½ cup slaw.