These turkey burgers go great with the spicy slaw which pack a great deal of vegetables and flavor.
- 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
Total Fat 11g
- Combine coleslaw vegetables in a large mixing bowl.
- 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.
- Leave mixture at room temperature for 1 hour or chill for several hours.
- Squeeze cabbage to release moisture and drain well in a fine mesh strainer.
- Mix yogurt, oil, mustard, red pepper, and garlic in a small bowl, then toss with cabbage and peanuts. Chill.
- Break meat apart in a bowl. Add remaining burger ingredients.
- Toss with hands to evenly mix.
- Divide into 4 equal portions, then pat into 3/4- to 1-inch-thick burgers.
- 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.
- Add burgers and cook 4 to 5 minutes per side, turning once, until the same color inside and out.
- Serve with coleslaw and fruit
- 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.