Let’s take a break from all those summer goodies and get down to the “serious” food. That’s how my hubby calls it! I’ve already told you earlier that my hubby considers the food “serious” only if it has meat in it. Well, today is his day!
Let me present you these lick-your-fingers delicious turkey burgers with cranberry coleslaw! You will literally lick your fingers clean. I promise.
It’s a great compromise between my hubby’s wishes and mine. For him, there is meat + tasty bun. By the way I’ve used my homemade brioche buns from this recipe. For me – almost fat-free ground turkey breast + vegetables and fruits. Everyone is happy!
Talking about veggies & fruits, this burger has plenty of them. Coleslaw consists of white and red cabbage, carrots and dried cranberries. Also, there is lettuce and grilled nectarines in this amazing burger! The mix of all these flavors is truly out of this world!
I know that you want a bite of this juicy masterpiece. Don’t lie to yourself. Sometimes we just need a good burger, right?
- 4 burger buns , sliced in half
- 1 lb (450g) ground turkey
- 2 cups shredded white cabbage
- 1 cup shredded red cabbage
- 1 cup grated carrots
- 4 tablespoons mayo
- 4 tablespoons Greek yogurt
- 6 tablespoons milk
- 2 tablespoons white wine vinegar
- 1 teaspoon sugar
- 1/2 cup dried cranberries
- 1 large nectarine , ripe, but still firm, cut into thin slices
- 4 lettuce leaves
- salt and freshly ground pepper , to taste
In a large bowl, combine the cabbages, carrots and cranberries. In a separate small bowl, mix together the mayo, Greek yogurt, milk, vinegar, and sugar. Toss this dressing into the cabbage mixture, and season with salt and pepper, to taste. Let chill in the refrigerator for 20 minutes.
Season ground turkey with salt and pepper (I added 1/2 teaspoon salt and 1/4 teaspoon pepper) and mix well to incorporate. Feel free to season with other spices as you like. Form into four equal sized patties.
Heat a grill pan over medium-high heat. Spray with nonstick spray. Grill the patties until cooked through, 5 to 7 minutes on each side. Transfer the burger patties to a plate, cover them loosely with foil to keep warm, and let rest for 5 minutes. Meanwhile, grill nectarines over medium high heat until grill marks appear. Don't overgrill - the pieces should retain their shape. Remove nectarines from the grill and add the buns, cut side down, to toast lightly.
To assemble the burger, spread a layer of coleslaw on the bottom of a bun. Then place the lettuce leaf, add a burger patty, some slices of nectarines and again cover with coleslaw. Place the bun on top to complete your burger. Continue this until you have made all the burgers. Enjoy!