Turkey Burgers with Spicy Slaw and Fruit Salad

These turkey burgers go great with the spicy slaw which pack a great deal of vegetables and flavor.

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Yield4 servings
Prep Time (mins)
  • Ingredients
  • Nutrition
  • 6 cups Shredded cabbage - rinsed and drained
  • 1 cup Shredded carrot
  • 1/2 Red onion - finely minced
  • 1 cup Celery - finely minced
  • 1 tsp Sea salt
  • 2/3 cup Plain low-fat yogurt, Stonyfield Farms
  • 4 tsps Dr. Sears' Zone Extra Virgin Olive Oil
  • 1 tsp Dry mustard
  • 1 Garlic clove - finely minced or pressed
  • 1 tsp Red pepper flakes - to taste
  • 4 tsps Roasted peanuts - lightly, coarsely chopped
  • 10 oz Ground turkey breast
  • 2 tsps Olive oil
  • 1 Egg white
  • 2 tbsps Dried onion flakes
  • 1 tbsp Chili powder
  • 1/2 tsp Ground cumin
  • 1 Garlic clove - minced or pressed
  • 1/2 tsp Sea salt
  • 1 cup Blueberries
  • 3 Kiwi - peeled and quartered, thinly sliced
  • 3 cups Strawberries
Calories 334
Total Fat 11g
Carbohydrates 39g
Fiber 10g
Protein 25g

Instructions

  1. Combine coleslaw vegetables in a large mixing bowl.
  2. Rub and knead salt into the vegetables with your hand, until cabbage starts to shrink, turns translucent around the edges, and releases water, about 5 minutes.
  3. Leave mixture at room temperature for 1 hour or chill for several hours.
  4. Squeeze cabbage to release moisture and drain well in a fine mesh strainer.
  5. Mix yogurt, oil, mustard, red pepper, and garlic in a small bowl, then toss with cabbage and peanuts. Chill.
  6. Break meat apart in a bowl. Add remaining burger ingredients.
  7. Toss with hands to evenly mix.
  8. Divide into 4 equal portions, then pat into 3/4- to 1-inch-thick burgers.
  9. Mist a 10- to 12-inch heavy-bottomed stainless steel or cast iron skillet or grill pan with oil. Warm over medium-high heat for 3 to 4 minutes.
  10. Add burgers and cook 4 to 5 minutes per side, turning once, until the same color inside and out.
  11. Serve with coleslaw and fruit

Note:

  • Pre-sliced cabbage saves time; just be sure to wash it. Salting and crushing the cabbage break down the fibers and release extra water to yield more tender, flavorful, and digestible coleslaw.