Asian BBQ Turkey Burger
Sometimes I need a break from the average burger...so I like turkey. It's still hearty and easy to form into patties. It's also on the lighter side, if you're looking for healthy fangating™ alternatives. This puppy is mighty tasty--it's a bit semi-homemade, which is great for game day on the go, and utilizes my Hungry Fan® Barbecue Spice Blend.
4 Whole wheat hamburger buns
1 package ground turkey
½ cup chopped scallions
½ cup Hungry Fan® BBQ Sauce (recipe on the back of the Barbecue Blend pouch)
2 tsp. rice wine vinegar
1 tbsp. soy sauce
2 tsp. garlic chili sauce (Sambal)
1 tbsp. sesame oil, plus more for cooking
2 cups coleslaw vegetable mix (comes premixed in most grocery stores)
1 cup chopped purple cabbage
2 tbsp. miso paste
2 tbsp. white vinegar
2 tbsp. honey
½ cup mayonnaise
2 tbsp. chia seeds
¼ tsp. salt
½ cup mayonnaise
1 tbsp. Hungry Fan® Barbecue Spice Blend
Preheat oven to 375 degrees F.
In a bowl, whisk together miso, mayo, honey, and vinegar for the coleslaw. Add chia seeds and set aside to allow to thicken.
In another medium-sized bowl, whisk together BBQ sauce, sesame oil, vinegar, soy sauce, chili paste, and scallions.
Add ground turkey into Asian barbecue blend and mix until sauce is fully incorporated. Form 4 equal patties.
Heat a tablespoon of sesame oil over medium to medium-high heat. Brown patties, about 2 minutes each side.
Finish cooking burgers in the oven for about 10 mins, or until they are cooked completely through.
While burgers are cooking, combine the miso sauce and the chopped cabbage and cole slaw mix in a large bowl and set aside.
In a small bowl, whisk together the BBQ spice blend and the mayonnaise and set aside.
To assemble: generously spread the bottom bun with the BBQ aioli. Top with a turkey burger patty and then a generous helping of Asian slaw on top, followed by the top bun. Serve hot.