Brazen Asian Turkey Burger “Bold Without Shame”

Ingredients

• Vegetable Slaw:
• 1 Cup Green Cabbage, finely shredded
• 1 Cup Carrots, pre-shredded
• 1/2 Cup Red bell peppers, julienne cut
• 1/2 Cup Cilantro, roughly chopped
• 1/4 Cup Green onion tops, sliced into small rings
• 1 Tablespoon Sesame oil
• 1 Lime, Juiced
• Burgers:
• 1 egg, whisked
• 3 medium garlic cloves, minced
• 3 Tablespoons Sriracha
• 2 1/4 Teaspoon Sea salt
• 1 1/2 Teaspoon Cumin
• 1 1/4 Teaspoon Smoked paprika
• 3/4 Teaspoon Coriander
• 1 1/2 Pounds 93% lean ground turkey
• 6 seconds Non-stick spray
• Peanut Butter Mustard:
• 1/4 Cup Creamy Peanut Butter
• 1/4 Cup Tap water
• 1 Tablespoon + 2 Teaspoon Yellow Mustard
• 2 Teaspoon
• Honey
• 3 Small Avocados, sliced (half an avocado per burger)
• 3 Small Mangos, skin peeled & sliced (half a mango per burger)
• 6 Tablespoons Pickled ginger, drained
• 6 Mini Naan Bread (50g/1.76oz each), Lightly Toasted
• 2 bottles Sutter Home Pinot Grigio Wine

Instructions

• 1. Gather all ingredients.
• 2. Fire the grill! Set to a low heat.
• 3. In a medium bowl, shred cabbage, cut red peppers and green onions. Add pre-shredded carrots. Juice lime. Add sesame oil. Gently blend all slaw ingredients. Cover and refrigerate, to marinate, until ready for burger assembly.
• 4. In small bowl, whisk an egg. Mince garlic and add. Add sriracha and next four spices to create a paste. Keep ground turkey in refrigerator until last minute, to help keep shape. In a medium bowl, add paste to cold turkey. Using gloves mix all ingredients until well incorporated. Shape evenly into 6 oval shaped patties on greased foil. Spray the tops of the burgers with non-stick spray, to prevent sticking to the grill. 1 second per patty.
• 5. With an oiled spatula, gently flip burgers onto the grill. Cook for 7 minutes per side, or until 165 F is reached.
• 6. While burgers are cooking, mix peanut butter, water, honey and mustard in a small bowl until smooth. Reserve.
• 7. Then, slice avocados and mangoes.
• 8. Next, measure ginger and drain.
• 9. Just before removing burgers, warm naan bread in toaster for 1 minute on low setting. Cut in half.
• 10. To assemble:
• a. Spread peanut butter mustard on both insides of naan bread. 1 Tablespoon per burger.
• b. On bottom bread, then place sliced mango.
• c. Then turkey burger
• d. Next, sliced avocado
• e. Vegetable Slaw
• f. Pickled ginger (1 Tablespoon per burger)
• g. Finish with the top of the bread (already spread with peanut butter mustard)
• 11. Enjoy your Brazen Asian Turkey Burger with a glass of light and refreshing Sutter Home Pinot Grigio.
• Serves 6 regular-sized burgers. Cheers to Building a Better For You Burger!