Spicy grilled turkey burger served with tomatoes, sweet cucumbers and coleslaw. Not your everyday turkey burger, these have fresh chives, breadcrumbs, basil and Tabasco sauce.
BE PICTURED IN; CHARACTERIZED IN:
My father announced that he had one smart plan.
I further complicated the test by suggesting that we should use regular Tabasco sauce on the white meat turkey burgers and Chipotle Tabasco sauce on the dark meat burgers, as I thought the stronger flavor of dark meat enhanced the Chipotle would hold up well.
Dad took the test one step further and decided we’d have half as much chili sauce in the white meat burgers.
We were clearly not aiming for a perfect scientific study.
The good news is that both burger sets turned out great. With the white meat turkey burgers, the turkey flavor was more pronounced since we had less chilli sauce. On the dark meat burgers, the chipotle sauce added a lot of kick to the meat.
Both burgers were flavorful, filling, and paired really well with tangy coleslaw, sweet pickles, and tomatoes. 3 thumbs up for that.
Spicy grilled turkey burger with coleslaw
ingredients
- Turkey burger:
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1 1/2 pounds ground turkey (white meat, dark meat, or a mix)
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1/2 cup fresh breadcrumbs
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3 tbsp mayonnaise
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2 tbsp chopped fresh chives
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1 tbsp Worcestershire sauce
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1 1/2 to 3 teaspoons hot chili sauce, such as Tabasco sauce (amount depends on how spicy you like your food) or Tabasco chipotle sauce
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2 spring onions, chopped, white and green parts
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4 fresh basil leaves, thinly sliced
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1 teaspoon sea salt or more to taste
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1/2 teaspoon freshly ground pepper or more to taste
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4 hamburger buns, lightly toasted
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Sweet cucumber slices
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1 tomato, seeded and sliced
- coleslaw
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2 cups shredded cabbage
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1 cup loosely packed arugula, watercress, or just another cup of shredded cabbage
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10 basil leaves, thinly sliced
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1/2 cup mayonnaise
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1 tbsp apple cider vinegar
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1 teaspoon of sugar
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2 teaspoons Dijon mustard
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1/2 teaspoon crushed red pepper flakes
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Salt and freshly ground pepper to taste
method
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Prepare grill for high direct heat:
Prepare your grill (either gas or charcoal) for direct high heat. You can also cook the burgers on the stovetop on a griddle or cast iron skillet.
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Mix burger ingredients, shape into patties:
In a large bowl, gently toss together the turkey, breadcrumbs, chives, basil, spring onions, mayonnaise, Worcestershire sauce, chili sauce, salt and pepper. Work the mixture with your hands until just blended. Don’t mix too much or your burgers will be chewy.
Form four patties, about 1 cm thick.
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Grilling burgers and buns:
Sprinkle the patties with salt and pepper. Grill them for 5-7 minutes on each side until the internal temperature of the patties reaches 165°F on a meat thermometer. Turkey burgers should be cooked through, quite often.
Towards the end of cooking, place the buns on the grill for about a minute to toast them. Remove the burgers from the grill onto a platter, cover and let rest for 5 minutes.
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Assemble Cole Slaw:
Whisk together the mayonnaise, vinegar, mustard, sugar, and red pepper flakes in a small bowl. Just before serving, add to the cabbage, arugula, and basil in a larger bowl.
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Assemble Burger:
Assemble the burgers by placing each burger on a bottom bun, stacking a slice of tomato, some pickles, and some coleslaw on top, then top with the top bun.
Based on a recipe by Sara Foster in House Beautiful magazine.
