Turkey Burgers with Red Cabbage Slaw and Yogurt Cucumber Aioli
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Submitted by Sandra P. Maye
Credit: Recipe to be featured in “Our Recipes” cookbook
From the Chef
“I love burgers and was inspired by my children to eat less beef. I created this healthier burger using ground turkey. I also wanted to add vegetables to the dish so I used red cabbage.”
Ingredients
Turkey Burger
Yield: - 48 oz. of meat Cooking Method: baking
Serving Yield: 6 – 8oz. burgers or 24 - 2oz. sliders
Ingredients: Metric Measure
3 lb of Ground Turkey 40 oz.
1 cup Bread Crumbs 8 oz
3 eggs beaten 5.01 oz.
1 Cup Red Pepper, small dices 8 oz
1 Cup tomatoes, gutted and small diced 8 oz.
2 TBS. Onion Powder 1 oz.
½ TBS. Salt 1/8 oz.
2 TBS. Worcestershire Sauce 1 oz.
2 TBS. Garlic Powder 1 oz.
2 TBS. Montreal Steak Seasoning 1 oz.
1 Cup Shredded Parmesan Cheese 8 oz.
Red Cabbage Slaw
Ingredients: Metric Measures
1/2 cup freshly squeezed orange juice 4 oz.
1/4 cup freshly squeezed lime juice 2 oz.
1/4 cup rice vinegar 2 oz.
1/2 cup red onion, coarsely chopped 4 oz.
2 cloves garlic, coarsely chopped
1/4 cup fresh basil leaves 2 oz.
2 TBS. chopped cilantro leaves 1 oz.
1 TBS. honey 1/2 oz.
Salt and pepper TT TT
1 head red cabbage, finely shredded
Yogurt Cucumber Aioli
Yield: 32 oz. Cooking Method: Food Processor
Ingredients: Metric Measures
2 cups plain yogurt 16 oz.
2 cups sour cream 16 oz.
2 tsp. white vinegar 0.33 oz.
1 tsp. lemon juice 0.16 oz.
1/2 tsp. lemon zest 0.08
2 English Cucumbers - peeled, seeded, diced
2 scallions, diced
2 garlic clove, minced
1/2 cup crumbled feta cheese 4 oz.
1 tsp. oregano 0.16 oz.
Instructions
Turkey Burger
Mix all ingredients together in a large bowl and make into 8oz patties
Place burgers on a sheet pan and bake in the oven
Plating:
Serve in a warm pita bread.
Place the burger inside the pita add place red cabbage slaw on top of the burger allowing the cabbage to show. Drizzled with cucumber aioli. (see recipe below)
Serve with cucumber aioli for dipping. (2 oz.)
Red Cabbage Slaw
Combine all ingredients, except cabbage, in a blender and blend until smooth. Place cabbage in a large bowl and toss with the vinaigrette. Season with salt and pepper and let sit 30 minutes in the refrigerator before serving.
Yogurt Cucumber Aioli
Mix together the yogurt, sour cream, vinegar, lemon juice, cucumber, garlic, feta cheese, lemon zest, salt, scallions and pepper in a bowl and puree in a food processor until smooth. Remove from food processor and pour in a bowl and add scallions and oregano. Cover and chill 8 hours or overnight before serving.
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