Wine Varietal: Cabernet Sauvignon
1 1/2 lbs ground turkey
1/4 cup chopped green onions
1/4 cup bread crumbs
1/8 cup finely chopped parsley
1/2 tsp red wine vinegar
1/2 tsp kosher salt
1/2 tsp fresh cracked pepper
1 1/2 cups mayonaise
1/4 cup yellow mustard
1/4 cup shredded carrots
1/4 cup chopped green onion
1/4 cup shredded cabbage
1/4 cup finely chopped canned beets (drained and rinsed well)
1/8 cup of finely chopped parsley
1 tsp olive oil
1/4 tsp red wine vinegar
1/4 tsp kosher salt
1/4 tsp fresh cracked pepper
12 pieces of Russian rye bread
4 tbsp butter
1 tbsp minced garlic
Combine all ingredients in a bowl and mix by hand until evenly mixed.
Seperate into six equal parts.
Form each part into a patty each about 1 inch thick.
Place on grill over medium heat for approximatelly 25 minutes or until the internal temperature is 160 degrees.
Let rest about five minutes.
Combine all ingredients in bowl and mix well.
Chill in refrigerator until patties are done.
While preparing the patties and slaw, set butter out on counter to soften.
Take the burgers off the grill to rest and cover with foil.
Combine the butter and garlic together.
Spread the garlic butter on both sides of the bread and place butter side down on the grill for about three minutes on each side. (This can also be done during the last five minutes of cooking the burgers).
After removing the bread, place the patties on the bread.
Place about 2 tablespoons of the slaw on each patty.
Place the top piece of bread on and enjoy.