This recipe is ideal for the summer; the cool, crunchy veggies and slaw pair perfectly with wild turkey burgers grilled over fire.
Jeremiah Doughty•May 29, 20252 min read
Ingredients
1 pound ground turkey
1 shallot, finely minced
1 teaspoon fresh grated ginger
3 cloves garlic, minced
2 tablespoons chopped cilantro
2 teaspoons lime zest
1 scallion, finely chopped
1 jalapeño, seeded and finely chopped
1 teaspoon sea salt
½ teaspoon sugar
½ teaspoon white pepper
2 teaspoons olive oil
Asian Slaw
1 cup grated carrots
1 cup shredded cabbage
1 cucumber, thinly sliced lengthwise
1 scallion, thinly sliced
2 tablespoons fresh lime juice
1 tablespoon olive oil
Salt and pepper, to taste
Spicy Mayo
¼ cup mayonnaise
2 tablespoons chili garlic oil or sriracha (adjust to heat preference)
Photo Credit: Jeremiah Doughty
Photo Credit: Jeremiah Doughty
Instructions
In a large bowl, combine the ground turkey, shallot, ginger, garlic, cilantro, lime zest, scallion, jalapeño, sea salt, sugar, white pepper and olive oil. Use your hands to gently mix until just combined — avoid overmixing to keep the burgers tender.
Divide the mixture into four equal portions. Shape each into a meatball, then flatten into patties about half-inch thick, smoothing the edges to form neat circles. Cover and refrigerate for at least one hour to help the flavors meld and the patties firm up.
In a medium bowl, toss together the carrots, cabbage, cucumber and scallion. Drizzle with lime juice and olive oil, then season with salt and pepper to taste. Toss well, cover and refrigerate until ready to serve.
Preheat your grill to medium-high heat. Lightly oil the grates if needed.
Remove the patties from the refrigerator and place them on the hot grill. Cook for 5–6 minutes per side, or until the internal temperature reaches 160 degrees. Avoid pressing down on the patties to keep them juicy.
While the burgers are cooking, stir together the mayonnaise and chili garlic oil (or sriracha) in a small bowl until smooth.
Lightly toast the burger buns on the grill for 1–2 minutes, just until golden and crisp around the edges.
Spread a generous layer of spicy mayo on the bottom half of each bun. Place a turkey patty on top, followed by a heaping serving of Asian slaw, a few cucumber slices, and an extra drizzle of spicy mayo if desired. Cap with the top bun.
Serve the burgers immediately while hot, with any extra slaw on the side.
