2 Cups loosely packed, very finely shredded savoy cabbage
2 Cups loosely packed, very finely shredded red cabbage
1 Cup, packed, very finely sliced kale leaves
Dressing:
1 tablespoon good quality mayonnaise
1/4 Cup fresh mango chunks
1 tablespoon sweet Thai chili sauce
1 tablespoon rice vinegar
1/8 teaspoon sea salt
Avocado/Mango Salad:
1 avocado, pitted, diced
1 mango, finely diced
1 teaspoon black sesame seeds
2 tablespoons fresh lime juice
1/4 teaspoon sea salt
1 Cup, packed baby spinach leaves
6 slices Monterey Jack cheese
6 bakery made, onion buns
Instructions
Preheat a gas grill to medium high.
In a small food processor, cream together 1 Ounces cream cheese, 1/2 of a ripe avocado, 1 teaspoon lime juice, zest, and 1/2 tablespoon sweet Thai chili sauce.
Pulse until smooth.
Very gently fold the puree into the ground turkey.
Do not overmix.
Form the meat into 6 patties (sized to fit the burger bun).
Place between wax paper and keep chilled until the grill is ready.
Make the avocado mango slaw.
Pit and diced one avocado.
Place into a large bowl.
Remove the skin and pit from one mango.
Dice the mango and place with avocado.
Gently stir in the black sesame seeds, lime juice, and salt.
Cover and chill.
Prepare the cabbages and kale for the slaw.
Place in a large bowl.
Cover.
Place all of the ingredients for the dressing into a small food processor.
Pulse until combined and smooth.
Toss the dressing with the slaw just prior to plating the burgers.
Remove the burgers from the wax paper.
Place on the grill and cook for 5 minutes.
Carefully flip burgers over and cook for an additional 3-4 minutes.
During the last minute of cooking place a slice of cheese on top of each burger.
While the burgers are cooking, split the burger buns.
Line the bottom bun with a single layer of baby spinach leaves.
Evenly distribute the mango avocado salad among the buns.
Remove the burger from the grill and place onto the buns.
